Summer is so wonderful with fresh items from my CSA and garden. I used those items to design this meal. It’s also great because it does not need any inside cooking. I made these chicken thighs with Grilled Corn and a Cucumber and Cabbage Salad which I will link to once I get those posts up and running!
Here’s the recipe and the step by step is below:
I decided to add some tutorial videos today. Let me know if you like them!
For prepping the seasoning I first take the leaves off of the sprigs to more evenly distribute the seasonings since they are going on the grill.
Then I like to roll the lemons so they are easier to juice.
Then I cut them in half and squeezed them into a dish. I use my fingers as a strainer to catch the seeds but I don’t always get them all which makes it nice to use the dish first.
Next I cleaned the chicken and put it into a pan, skin side up and season with salt and pepper.
Then sprinkle with thyme.
Add the lemon juice then drizzle the olive oil.
At this point you can put the chicken in the fridge to grill later or just put it on the grill once it is preheated.
Skin side up first! Flip once you see that pink starting to turn to white around the edges.
Then cook until internal temperature of 165 degrees. I linked to our favorite thermometer above.
Meat complete! The best part about bone in meat is that you are pretty protected from overcooking it.
Stay tuned for the grilled corn and cucumber/cabbage salad!
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