Grilled Chicken Thighs with Lemon Butter Sauce
35 min
|
easy
|
keto-friendly,
Mediterranean diet
Recipe by Eunice
Introduction
No dry chicken on my watch; these grilled thighs stay juicy with charred edges, then get drenched in a bright, garlicky lemon butter sauce that makes everyone reach for extra bread.
Great for a weeknight flex or a backyard cookout, it is fast, budget friendly, and punches above its weight with real butter, fresh lemon, and a silky pan sauce you finish while the meat rests.
Ingredients (4 servings)
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Ingredients for Grilled Chicken Thighs:
- 4 boneless, skinless chicken thighs boneless, skinless chicken thighs 1.14 lb
- 2 Tbsp olive oil olive oil
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp lemon pepper lemon pepper 0.15 oz
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
Ingredients for Lemon Butter Sauce:
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- 3 cloves of fresh garlic garlic 0.27 head (for fresh garlic)
- ¼ cup fresh lemon juice lemons 1.33 ct (for fresh lemon juice)
- ½ cup chicken broth chicken broth 4 fl oz
- 1 tsp lemon zest lemon 0.07 ct (for lemon zest)
- 2 Tbsp fresh parsley, chopped fresh parsley 0.27 oz
- salt (to taste) salt
- black pepper (to taste) black peppercorns (for black pepper)
How to Make Grilled Chicken Thighs with Lemon Butter Sauce
-
Prep the chicken
Pat the chicken thighs very dry so the seasoning sticks and the grill sears instead of steams.
Toss with olive oil, garlic powder, lemon pepper, salt, and black pepper until every nook is coated.
Let it sit 15 to 30 minutes at room temp or up to 8 hours covered in the fridge for deeper flavor.
-
Preheat and set up the grill
Clean and oil the grates, then preheat to medium high aiming for about 425 to 450 F.
Set a two zone fire so you have a hot direct side and a cooler indirect side for control.
-
Grill the thighs
Place thighs smooth side down over direct heat and close the lid.
Grill 5 to 6 minutes until good color develops and the meat releases easily.
Flip and grill another 5 to 6 minutes, moving to indirect heat if browning too fast.
Cook to an internal temp of 165 F in the thickest part for juicy and safe chicken.
Transfer to a plate and rest 5 minutes to let the juices settle.
-
Make the lemon butter sauce
Finely mince the garlic and zest the lemon before juicing so you capture the oils.
In a small skillet over medium heat, melt 1 tablespoon butter and add the garlic for 30 to 45 seconds until fragrant.
Stir in chicken broth and lemon juice, then simmer 2 to 3 minutes to reduce slightly.
Lower the heat and whisk in the remaining cold butter a piece at a time until the sauce looks glossy and lightly thickened.
Stir in lemon zest and parsley, then season to taste with salt and black pepper.
-
Sauce and serve
Slice or leave thighs whole and spoon the warm lemon butter sauce over the top.
Finish with a little extra parsley and a crack of black pepper if you like drama.
-
Stovetop alternative
Pan sear thighs in a hot lightly oiled cast iron skillet 5 to 6 minutes per side until 165 F, then remove to rest.
Use the same pan to make the sauce and scrape up the browned bits for bonus flavor.
Substitutions
- Butter -> Ghee or Olive Oil
- Ghee brings a nuttier depth and handles heat better, while olive oil makes the sauce dairy free and a touch fruitier without losing silkiness if you whisk vigorously.
- Lemon Pepper Powder -> Sumac + Cracked Black Pepper
- Sumac adds a lemony tang without acidity, and fresh cracked pepper gives a cleaner bite, so the chicken tastes bright and punchy with a more natural citrus vibe.
- Chicken Broth -> Dry White Wine or Vegetable Broth
- A splash of dry white wine adds crisp acidity and body after a short simmer, while vegetable broth keeps it light and balanced for a non chicken option.
Tips
- Dry brine for power seasoning
- Season the thighs up to 24 hours ahead and leave them uncovered in the fridge so salt penetrates and the surface dries for better browning.
- Control heat like a pro
- Use two zones and keep the lid closed as much as possible so you build color fast over direct heat, then finish gently over indirect without burning spices.
- Oil the grates, not the chicken
- Use a folded paper towel dipped in oil and tongs to wipe the grates so the meat releases and you get clean grill marks instead of torn pieces.
- Thermometer beats guesswork
- Stick an instant read thermometer in the thickest part and pull right at 165 F so the thighs stay plush and not overcooked.
- Mount the butter correctly
- Keep the pan at low heat when whisking in cold butter so the sauce emulsifies and stays glossy instead of breaking into oily puddles.
- Zest first, juice second
- Zest the lemon over the pan to catch aromatic oils, then juice it so you get maximum citrus perfume in the sauce.
Nutrition Facts *
| Energy | 374 | kcal |
|---|---|---|
| Protein | 31 | g |
| Total Fat | 25 | g |
| Carbohydrates | 3 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken sticks to the grill, what am I doing wrong?
- Your grates are either dirty, not hot enough, or you tried to flip too early, so clean and oil the grates, wait for a deep sear, and only flip when the meat naturally releases.
- The sauce tastes too sour, how do I fix it?
- Whisk in another small knob of butter and a pinch of salt to round the edges, or add a teaspoon of broth and simmer 30 seconds to mellow the lemon.
- Can I use chicken breasts instead of thighs?
- Yes, pound to even thickness and grill 4 to 5 minutes per side to 160 F then rest to 165 F, but expect a leaner bite so do not skip the sauce.
- How do I keep the garlic from burning in the sauce?
- Add it to melted butter over medium heat and cook only until fragrant, then immediately add liquid so it does not toast past golden.
- Can I bake the chicken instead of grilling?
- Roast at 425 F on a rack 18 to 22 minutes until 165 F, then broil 1 minute for color and finish with the lemon butter sauce.
- How should I store and reheat leftovers?
- Refrigerate in a glass container up to 3 days and reheat gently covered in a skillet with a splash of broth so the chicken stays juicy and the sauce loosens.
Serving Suggestions
This plate loves a side of garlicky greens or crispy potatoes to catch every drop of that lemon butter.
If you want a little swagger, toss a spoon of capers into the sauce or grill halved lemons alongside the chicken for smoky citrus intensity.
More pairings:
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