Get ready for the most incredible, unique grilling recipe perfect for summer (or spring!) entertaining: Grilled Lemon Garlic Chicken Thighs served over a bed of the creamiest Whipped Feta! The chicken is marinated in a super flavorful mixture of lemon, garlic, olive oil, Dijon, and honey, then grilled to juicy perfection. And that whipped feta? It takes just minutes to make and becomes the perfect tangy, creamy counterpoint. This dish is comforting yet still feels incredibly fresh and is jam-packed with flavor. I absolutely love making these Grilled Lemon Garlic Chicken Thighs – they are simple enough for a weeknight dinner but truly lovely to serve to guests! Everyone goes nuts for this one, especially now that grilling season is upon us!
Why You’ll Love These Grilled Lemon Garlic Chicken Thighs
- Incredible Flavor Combination: Juicy, zesty lemon-garlic chicken paired with tangy, creamy whipped feta is divine.
- Perfect for Grilling: Boneless, skinless chicken thighs grill up quickly and stay wonderfully moist.
- Unique Whipped Feta: A simple yet impressive spread that elevates the entire dish.
- Fresh & Vibrant: Topped with fresh herbs and tomatoes, it feels light yet satisfying.
- Great for Entertaining: Looks beautiful on a platter and is packed with sophisticated flavors.
Ingredients for Grilled Lemon Garlic Chicken Thighs
Here’s what you’ll need to create this flavorful grilled chicken meal. The full list with measurements is in the recipe card below.
Balsamic Grilled Chicken & Marinade
- Boneless, skinless chicken thighs (Meat)
- Garlic cloves, minced (Aromatic)
- Extra virgin olive oil (Oil)
- Zest of lemon (Flavoring)
- Juice of lemon (Acid)
- Dijon mustard (Condiment)
- Honey (Sweetener)
- Kosher salt (Seasoning)
- Freshly cracked black pepper (Spice)
- Pinch of crushed red pepper flakes (Spice)
Whipped Feta
- Block feta cheese, cubed (Dairy) (Use good quality feta, preferably in brine)
- Cream cheese, softened to room temperature (Dairy)
- Extra virgin olive oil (Oil)
- Squeeze of lemon juice (Acid)
- Salt (to taste) (Seasoning)
- Freshly ground black pepper (to taste) (Spice)
For Serving & Garnish
- Chopped fresh herbs (parsley, dill, mint, chives recommended) (Herb)
- Sliced grape or cherry tomatoes (Vegetable/Fruit)
- Lemon wedges (Fruit)
- Extra virgin olive oil (for drizzling) (Oil)
- Flaky sea salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the specific flavors here, but feel free to adapt these Grilled Lemon Garlic Chicken Thighs:
- Different Herbs: Use fresh oregano or rosemary in the marinade or with the whipped feta.
- Add Spice to Feta: Mix a pinch of red pepper flakes or sumac into the whipped feta.
- Different Cheese: While feta is key for “whipped feta,” you could serve the chicken over a bed of whipped ricotta or goat cheese.
- Chicken Breasts: You can use boneless, skinless chicken breasts, but pound them to an even thickness to ensure they cook evenly without drying out.
- No Grill? Pan-sear the marinated chicken thighs in a hot skillet until cooked through.
How to Make Grilled Lemon Garlic Chicken Thighs
Making this impressive Grilled Lemon Garlic Chicken meal involves marinating the chicken, whipping the feta, grilling, and assembling:
Marinate the Chicken (Plan Ahead!)
- This is where all that amazing flavor begins! In a large bowl (or a gallon-sized zip-top bag), I whisk together the marinade ingredients: minced garlic, ½ cup extra virgin olive oil, lemon zest, lemon juice, Dijon mustard, honey, kosher salt, pepper, and the pinch of crushed red pepper flakes until well combined.
- I add the boneless, skinless chicken thighs to the bowl or bag and toss them thoroughly to ensure they are completely coated in the marinade.
- I cover the bowl with plastic wrap (or seal the bag) and let the chicken marinate in the fridge for at least 4 hours, but preferably overnight (up to 24 hours). The longer it marinates, the more flavorful it will be!
Make the Whipped Feta
- While the chicken marinates (or closer to grilling time), I make the whipped feta. In a food processor, I combine the cubed feta cheese, softened cream cheese, 2 tablespoons of extra virgin olive oil, a generous squeeze of fresh lemon juice, and a pinch of salt and pepper.
- I pulse about 10-15 times to break everything down, then scrape down the sides of the food processor.
- I run the food processor continuously for 3-4 minutes, scraping down the sides as needed, until the feta mixture is incredibly smooth and creamy. It should be light and almost fluffy.
- I taste and season with additional salt and pepper if desired. I set this aside (it can be made ahead and refrigerated).
Grill the Chicken
- Once I’m ready to grill, I take the chicken out of the fridge at least 30 minutes prior to grilling to let it come towards room temperature. This helps it cook more evenly.
- I preheat my outdoor grill or an indoor grill pan to medium-high heat.
- I remove the chicken thighs from the marinade, letting any excess marinade drip off (discard the used marinade).
- I place the chicken thighs on the hot grill. If using an outdoor grill with a lid, I close the lid.
- I grill the chicken for about 4 minutes per side, or until beautiful grill marks appear and the internal temperature of the thickest part of the thigh reaches 165°F (74°C) on a meat thermometer. Cooking time will depend on the thickness of your chicken thighs.
Assemble and Serve
- I let the grilled chicken rest for 5-10 minutes before slicing or serving whole. Resting is key for juicy chicken!
- To serve this gorgeous Grilled Lemon Garlic Chicken dish, I spread a generous layer of the whipped feta onto a platter or individual plates.
- I arrange the grilled chicken thighs (whole or sliced) over the top of the whipped feta.
- I sprinkle generously with the chopped fresh herbs (a mix of parsley, dill, mint, and chives is fantastic!).
- I arrange the sliced grape or cherry tomatoes alongside or around the chicken.
- Finally, I drizzle everything with a little extra virgin olive oil and sprinkle with a bit of flaky sea salt.
- I serve immediately with fresh lemon wedges on the side for squeezing!
Tips and Tricks for a Perfect Grilled Chicken Meal
Here are my secrets for making these Grilled Lemon Garlic Chicken Thighs with Whipped Feta truly exceptional:
- Marinate for Flavor: Don’t skimp on the marinating time – at least 4 hours, but overnight is even better for the most tender and flavorful chicken.
- Room Temp Chicken Before Grilling: Helps the chicken cook more evenly.
- Don’t Overcrowd Grill: Cook chicken in batches if needed so the grill temperature stays high and you get good sear marks.
- Use a Meat Thermometer: The best way to ensure perfectly cooked, juicy chicken (165°F/74°C for thighs).
- Whipped Feta Smoothness: A food processor is key for ultra-smooth whipped feta. Ensure cream cheese is fully softened.
- Fresh Herbs are Best: The final sprinkle of fresh herbs adds so much brightness and aroma.
How to Serve
This dish is a stunning complete meal or a fantastic main course! Serve the Grilled Lemon Garlic Chicken Thighs over the whipped feta with the roasted tomatoes and fresh herbs as described. It’s also great with:
- Warm Pita Bread or Crusty Bread: For scooping up that delicious whipped feta.
- A Simple Green Salad: Dressed with a light vinaigrette.
- Roasted Vegetables: Asparagus, bell peppers, or zucchini would be lovely.
- Orzo or Quinoa: Serve alongside a lemony orzo or fluffy quinoa.
Make Ahead and Storage
Components of this meal can be made ahead for easier assembly:
- Chicken Marinade: Marinate chicken for up to 24 hours in the refrigerator.
- Whipped Feta: Can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let it sit at room temperature for about 20-30 minutes to soften slightly before serving.
- Roasted Tomatoes (if using variation): Can be roasted ahead and stored in the fridge.
- Grilled Chicken: Best served fresh, but leftover grilled chicken can be stored in the fridge for up to 3 days.
- Storage: Store leftover components separately in airtight containers in the refrigerator.
FAQs about Grilled Lemon Garlic Chicken Thighs
- Can I use chicken breasts instead of thighs?
- Yes, but boneless, skinless chicken breasts tend to dry out more easily on the grill. Pound them to an even thickness (about ½-¾ inch) and be careful not to overcook. Chicken thighs stay juicier.
- What if I don’t have a grill?
- You can pan-sear the marinated chicken thighs in a hot skillet with a little olive oil for 5-7 minutes per side, or until cooked through. You can also bake them at 400°F (200°C) for 20-25 minutes.
- What kind of feta is best for whipping?
- Use a block of good quality feta cheese, preferably one packed in brine, for the best flavor and texture. Avoid pre-crumbled feta, which can be drier.
Enjoy this incredibly flavorful, fresh, and elegant dish of Grilled Lemon Garlic Chicken Thighs with Whipped Feta! It’s a true showstopper.
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Grilled Lemon Garlic Chicken Thighs with Whipped Feta
- Prep Time: 25 minutes
- Marinating Time: 12 hours
- Cook Time: 10 minutes
- Total Time: Approx. 45 minutes (active time) + marinating time
- Yield: 4 1x
- Category: Chicken, Dinner, Lunch, Main, Main Course, Grilling
- Cuisine: American, Greek, Mediterranean
Description
Grilled Lemon Garlic Chicken Thighs with Whipped Feta is the most incredible, unique grilling recipe for summer! The chicken is marinated in a simple yet super flavorful mixture of lemon, garlic, olive oil, dijon, and honey, then grilled to perfection. The chicken thighs are served over the creamiest whipped feta – it takes minutes to make, and the leftovers make the perfect spread for sandwiches, or dip for pita and veggies!
Ingredients
Scale
For the Lemon Garlic Chicken Thighs & Marinade:
- 2 pounds boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Zest of 1 lemon
- Juice of 1 lemon (about 2–3 tablespoons)
- 2 tablespoons Dijon mustard
- 2 teaspoons honey (or maple syrup)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Pinch of crushed red pepper flakes (optional)
For the Whipped Feta:
- 1 (8-ounce) block feta cheese, cubed (preferably in brine)
- 2 ounces (1/4 cup) cream cheese, softened to room temperature
- 2 tablespoons extra virgin olive oil
- Generous squeeze of fresh lemon juice (about 1-2 teaspoons)
- Salt and freshly ground black pepper, to taste
For Serving & Garnish:
- Chopped fresh herbs (a mix of flat-leaf parsley, dill, mint, and chives recommended)
- Sliced grape or cherry tomatoes
- Lemon wedges
- Extra virgin olive oil, for drizzling
- Flaky sea salt
Instructions
-
Marinate the Chicken:
- In a large bowl or a gallon-sized resealable bag, whisk together the minced garlic, 1/2 cup olive oil, lemon zest, lemon juice, Dijon mustard, honey, 1 1/2 tsp kosher salt, 1/2 tsp pepper, and crushed red pepper flakes (if using) until combined.
- Add the chicken thighs to the marinade and toss thoroughly to ensure all pieces are evenly coated.
- Cover the bowl with plastic wrap (or seal the bag) and marinate in the refrigerator for at least 12 hours or overnight (up to 24 hours) for best flavor. If short on time, marinate for at least 30 minutes at room temperature.
-
Make the Whipped Feta:
- In a food processor, combine the cubed feta cheese, softened cream cheese, 2 tablespoons olive oil, and a generous squeeze of lemon juice. Add a small pinch of salt and pepper.
- Pulse 10-15 times, then scrape down the sides of the food processor bowl.
- Run the food processor continuously for 3-4 minutes, scraping down the sides as needed, until the feta mixture is completely smooth and creamy.
- Taste and season with additional salt and pepper, if desired. Set aside (can be made ahead and refrigerated; bring to room temperature slightly before serving for best texture).
-
Grill the Chicken:
- Remove the marinated chicken from the refrigerator at least 30 minutes prior to grilling to allow it to come closer to room temperature.
- Preheat an outdoor grill or an indoor grill pan to medium-high heat. Clean and lightly oil the grill grates.
- Remove the chicken thighs from the marinade, letting any excess marinade drip off. Discard the used marinade.
- Place the chicken thighs on the hot grill. If your grill has a lid, close it. Grill for about 4 minutes per side, or until distinct grill marks appear and the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Cooking time will vary depending on the thickness of the chicken.
-
Assemble and Serve:
- Spread the whipped feta evenly on a serving platter.
- Arrange the grilled chicken thighs over the top of the whipped feta.
- Sprinkle generously with the chopped fresh herbs. Arrange lemon wedges and sliced tomatoes alongside the chicken.
- Drizzle with a little extra virgin olive oil and finish with a sprinkle of flaky sea salt.
- Serve immediately.
Notes
- Marinating Time: Longer marination (12-24 hours) yields more flavorful chicken.
- Whipped Feta: Using block feta in brine generally results in a creamier whipped feta. If it seems too thick, add a teaspoon more olive oil or lemon juice.
- Grilling: Ensure your grill is hot enough to get good sear marks. Don’t overcrowd the grill; cook in batches if necessary.
- Doneness: Always use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- Storage: Store leftover grilled chicken and whipped feta separately in airtight containers in the refrigerator.