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Ingredients for Grilled Lemon Garlic Chicken Thighs and whipped feta, including chicken thighs, lemons, garlic, feta cheese, cream cheese, olive oil, and fresh herbs.

Grilled Lemon Garlic Chicken Thighs with Whipped Feta

  • Author: Caoimhe Byrne
  • 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.

Find it online: https://itasty.net/lemon-garlic-grilled-chicken-thighs-with-whipped-feta/