Here are some other delicious recipes for Chicken Thighs: Pollo Asado (Mexican grilled chicken thighs) and my Delicious Stuffed Chicken Thighs recipe… so good!
This recipe is: Low Carb, Keto-Friendly, Gluten Free, Dairy Free, Paleo.
Table of Contents
Why You’ll Love My Lemon Pepper Chicken Thighs:
- This is an amazingly forgiving recipe, so anyone who is new to grilling can give it a try!
- The combination of the lemon, lemon zest and fresh ground pepper pairs perfectly with chicken!
- If you don’t want to grill it, it is very easy to bake in the oven too.
- Perfectly low carb and keto-friendly recipe.
- The skin from the chicken thigh gets so nice and crispy… everyone loves this recipe!
Is my Lemon Pepper Chicken Thighs Recipe Low Carb?
Ingredients for this Lemon Pepper Chicken Recipe:
- Chicken thighs: I suggest using bone-in and skin-on chicken thighs because that is what grills up best for this recipe. Sure, you can use boneless and skinless chicken thighs, but you will be missing out on that crispy skin that makes this recipe absolutely delicious.
- Lemon zest: be sure to really wash the lemon before zesting to remove as much of the wax or pesticide from the lemon as possible. If you don’t want to zest the lemon, you can also simply peel it and add the peel to the marinade. Just remove the peel before grilling. The lemon oils will penetrate the chicken thighs while marinating.
Ingredient Substitution Ideas:
- Lemon juice: I need to stress here that I never use bottled lemon juice for almost any of my recipes. The acid level is too high and imparts a very strange flavor to the meat. Be sure to just use a fresh lemon for the juice.
- Avocado oil: I use avocado oil for grilling due to the higher smoke point than olive oil. I know that many people don’t typically use avocado oil, so if you would like, go ahead and use standard olive oil.
- Freshly ground black pepper: it’s a lot of grinding to get 2 teaspoons. If you have a FRESH container of ground black pepper (not the one you got from grandma back in 2000), then go ahead and use that.
- Dried thyme: I like dried thyme with this recipe, but you can use dried oregano, dried parsley or even dried rosemary if you would like.
Equipment Needed for Grilled Lemon Pepper Chicken:
PLEASE NOTE: the items listed above are affiliate links to either the exact items that I use or a very similar item.
How to make Lemon Pepper Chicken Thighs:
Check out the step-by-step photos below to guide you through the process at home. If you’re looking for the full printable recipe and ingredient list, you’ll find them in the recipe card at the bottom of this post.
Step 1: Add the lemon juice and avocado oil to a large mixing bowl.
Step 2: Whisk in the lemon zest, garlic powder, onion powder, dried thyme, black pepper, and kosher salt until fully combined.
Step 3: Add the chicken thighs to the bowl with the marinade.
Step 4: Toss the chicken thoroughly to coat each piece evenly in the marinade.
💡 Scott’s Pro Tips:
- Always zest before juicing. I can’t tell you how many times I’ve juiced the lemon and then tried to zest it… it’s always best to zest first and then juice the lemon.
- Two-zone grilling for less flare-ups. After the skin has started to crisp up, turn one side of the grill to low heat or completely off. Move the chicken to this side to prevent flare-ups and to gently cook the chicken thighs without burning the skin. Works great, every time!
- Use an instant read thermometer. With chicken thighs the temperature is important. We want to bring a thigh to 175-185F rather than the standard 165F for the rest of the bird. Why? Because they are more tender and juicy when cooked to this temperature. Use an instant read thermometer inserted into the meat of the thigh, not touching the bone, for a good reading.
📋 Lemon Pepper Chicken Thigh Recipe Variations:
- Spicy Lemon Pepper Chicken Thighs: Keep the marinade exactly as it is written, but add in 1/2 teaspoon of crushed red pepper flakes or 1/4 teaspoon of ground cayenne. Yum.
- Garlic Lemon Pepper Chicken Thighs: Again, keep the marinade as written but substitute in 2 teaspoons of minced garlic for the garlic powder. I like to allow the marinade to work for about an hour with this variation so the garlic has a chance to calm down with the acid from the lemon juice. The flavor balance is so good.
- Mediterranean Lemon Pepper Chicken Thighs: Add in 2 teaspoons of minced garlic for the garlic powder. Add in 2 teaspoons of fresh thyme for the dried thyme. Add in 1.5 teaspoons of dried oregano. Marinate for about an hour and cook according the recipe.
Storing Grilled Chicken Thighs:
To store: Once the grilled lemon pepper chicken thighs have cooled to room temperature, toss them into an airtight container and store in the fridge for up to a week.
To reheat: I like to reheat this recipe either under the broiler or back on the grill. It helps to get the skin nice and crisp again.
To freeze: When the lemon pepper chicken has cooled to room temperature, place in a freezer safe container and freeze for up to 9 months. Allow to defrost overnight in the fridge and reheat as stated above.
What to Serve with this marinated Lemon Pepper Chicken Recipe:
This recipe loves to be paired with cold sides. The contrast between the hot chicken and cold side really draws out a lot of flavor.
Final Thoughts:
FAQs
Absolutely. The acid from the lemon and the punch from the fresh cracked pepper truly elevate the flavor of any cut of chicken. Toss them on the grill and you’ve got a winner.
Grilled Lemon Pepper Chicken Thighs
Ingredients
- 8 chicken thighs bone-in & skin-on (about 2.5 lbs)
- 3 tablespoons avocado oil
- 1 lemon zest
- 1 lemon juiced
- 2 teaspoons black pepper fresh ground (adjust to taste)
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Instructions
- Make the Marinade: In a large mixing bowl, whisk together olive oil, lemon zest, lemon juice, black pepper, salt, garlic powder, onion powder, and dried thyme.
- Prep the Chicken: Add the chicken to the bowl and coat evenly in the marinade. Let it sit for at least 30 minutes (or up to 4 hours in the fridge).
- Preheat the Grill: Heat your grill to medium-high (around 400–425°F).
- Grill the Thighs: Place chicken thighs skin-side down first. Grill for about 5–6 minutes to develop crispy skin. Flip and move to indirect heat if needed (to prevent flare-ups). Grill for another 20 minutes or until the internal temp hits 175–180°F (thighs are best cooked a bit higher than 165°F for tenderness).
- Rest & Serve: Let rest for 5 minutes. Sprinkle with fresh herbs and serve with your favorite keto sides.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
One Response
These lemon pepper chicken thighs are a delightful addition to my healthy eating plan. The recipe is simple yet flavorful. What type of salad would you serve alongside this?