This Tuscan Lemon Chicken is a citrusy, herb-marinated dish bursting with lemon zest, rosemary, garlic, and grilled to juicy perfection.

Scale

1 tbsp lemon zest

3 tbsp lemon juice

3 tbsp olive oil

3 garlic cloves, minced

2 tbsp chopped fresh rosemary

1 tsp kosher salt

¼ tsp black pepper

¼ tsp red pepper flakes (optional)

2 lb boneless, skinless chicken thighs

Lemon wedges (optional)

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Marinate: In a large zip‑top bag (or bowl), combine lemon zest, lemon juice, olive oil, garlic, rosemary, salt, pepper, and optional red pepper flakes.
Add Chicken: Pat chicken thighs dry, add to the marinade, seal, and massage to coat. Chill for a minimum of 1 hour, or overnight for best flavor, turning the bag halfway through.
Grill: Preheat grill to medium-high (450–500°F). Clean grates. Remove chicken from marinade, letting excess drip off. Place the chicken smooth-side down on the grill and cook for 4–5 minutes, or until deep grill marks appear and the meat lifts easily.
Flip & Finish: Flip chicken, cover, and grill additional 3–5 minutes until thickest part reaches at least 165°F.
Serve: To serve, transfer to a plate, garnish with lemon wedges if desired, and dig in while it’s hot!

Chicken breasts can be used instead of thighs.

Marinate overnight for deeper flavor.

Indoor option: cook in a cast-iron skillet or bake in the oven.

Store leftovers up to 4 days in the fridge.