Tender and flavorful chicken thighs marinated in zesty lemon and fragrant herbs, then grilled to juicy perfection.

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In a medium bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, rosemary, Dijon mustard, salt, and pepper to make the marinade.
Place chicken thighs in a large resealable plastic bag or shallow dish; pour marinade over them, ensuring each piece is well coated.
Seal bag or cover dish and refrigerate for at least 30 minutes, up to 4 hours, to allow flavors to penetrate.
Preheat grill to medium‑high heat (about 400°F / 200°C). Oil grates lightly to prevent sticking.
Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
Place thighs skin‑side down on the grill and cook for 6–8 minutes.
Flip thighs and continue grilling for another 6–8 minutes, until internal temperature reaches 165°F (74°C) and skin is crispy.
Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.

For extra smoky flavor, grill with indirect heat or add wood chips to your charcoal or gas grill.
Chicken can also be cooked under the broiler or in a hot oven (425°F / 220°C) for similar timing.
Leftovers keep well in the fridge for up to 4 days — great for salads or wraps.
Feel free to swap Mediterranean herbs like oregano or basil for variety.