Lemon Ginger Chicken Thighs
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chicken thighs marinated with lemon zest, ginger, and a mix of spices including cinnamon and black pepper. Olive oil and plain yogurt add moisture and flavor. Grilled over medium heat for about 20 minutes. Served with white bean salad and drizzled colorful tomato slices finished with olive oil, salt, and pepper.
Prep:
20 min
Cook:
30 min
Total:
50 min
Servings:
4 to 6 servings
#chicken
#grilling
#weeknight dinner
#easy recipe
Lemon, ginger, heat, and cinnamon. Juicy chicken thighs soaked. Hours in fridge, then onto hot grill. Skin crisps while inside stays tender. Tang from lime zests an unexpected swap for lemon. Avocado oil instead of olive, buttery flavor but lighter. Yogurt binds spices, keeps meat soft under smoky heat. Black peppercorns crushed rough, bite carries through. Cook time slightly shorter, grill must be watched to avoid charred edges. White bean salad sits on the side, cooling contrast, hearty texture. Ripe tomatoes sliced thick, painted with drizzle and seasoning. Comfort food but not heavy. Simple, rustic, not fussed over. Game changer for weeknight dinners, guests too. Take your time marinating. Flavor builds, no hurry. Cooking turns slow rhythm but results fast. Try if you want tang with a twist, not straight lemon but lime. Ginger sharp and fresh, no mellow drills. Cinnamon whispers in background, unusual but fits well with pepper and citrus. Grill time is guideline; watch thighs closely, skin that crisps tells story of perfect cook.
Ingredients
- 1 lime zest only, finely grated
- 10 ml finely chopped fresh ginger
- 4 ml crushed black peppercorns
- 3 ml ground cinnamon
- 8 ml salt
- 25 ml avocado oil
- 25 ml plain 2 % Greek yogurt
- 6 chicken thighs with skin
About the ingredients
Lime instead of lemon brightens flavor slightly, less tart, more aromatic citrus oils from zest. Use fresh ginger, chop finely for even distribution, no chunks biting unexpectedly. Crushed black peppercorns add bursts of heat, not just ground powder. Cinnamon measured carefully, just a hint to deepen warmth without sweetness. Salt amount increased slightly, balances marinade better with lime. Avocado oil chosen to substitute olive oil – high smoke point, lighter taste but still fruit-driven. Greek yogurt replaces plain yogurt to boost creaminess and tenderizing enzymes. Chicken thighs left with skin on for crispy finish. Marinate minimum 7 hours but overnight preferred to let flavors penetrate. Always pat dry before grilling to promote browning and reduce flare-ups. Customize salt to taste but be cautious with yogurt’s tangy undertone.
Method
- Combine lime zest, ginger, crushed peppercorns, cinnamon, salt, avocado oil, and Greek yogurt in a glass container or sealable bag.
- Add chicken thighs and turn to coat completely.
- Cover or seal and refrigerate around 7 hours for flavors to meld.
- Prepare grill at medium heat, oil the grates to avoid sticking.
- Place chicken skin side down first, grilling about 9 minutes.
- Flip thighs, grill 8 more minutes skin side up.
- Return skin side down briefly until meat pulls from bone, reduce heat if needed to prevent burning.
- Serve thighs with white bean salad and slices of colorful tomatoes drizzled with avocado oil, salt, and pepper.
Cooking tips
Mix marinade ingredients thoroughly so salt and spices dissolve properly in oil and yogurt. Distribute chicken in container evenly, turn several times during marinating if possible. Preheat grill to medium, avoid high flames that char exterior yet leave interior raw. Oil grill grate to prevent sticking. Skin side down first, 9 minutes gives golden color and initial fat rendered. Flip, 8 minutes skin up seals juices inside. Return skin side down for a final sear if meat pulls from bone when tested gently with tongs, indicates doneness. Lower heat as needed to prevent burning especially with sugar from yogurt and cinnamon in marinade. Let rest a few minutes before serving for juices to redistribute. Serve with simple white bean salad for creamy texture contrast and tomatoes brightened up with oil and seasoning. This balance of spicy, citrus, warm spices and fresh salad creates a layered eating experience. Timings approximate, check chicken as grills vary. Experiment with small heat adjustments next time.
Chef's notes
- 💡 Marinate for best taste. Minimum 7 hours. Preferably overnight. This boosts flavor penetration. Adjust thickness of marinade with yogurt. Check acidity too.
- 💡 Use fresh ginger, grate finely. Ensures even distribution. No bites of harsh ginger. Measure spices carefully, especially cinnamon. Hints not overpowering.
- 💡 Oil grill grates before cooking. Reduces sticking. Skin side down first, concentrate on crisping skin. Monitor grill temp. Adjust heat as necessary.
- 💡 Let chicken rest after grilling. Redistribute juices. Avoid dry meat. Slice tomatoes fresh, drizzle with oil. Season well for full flavor.
- 💡 Experiment with spices. Adjust salt to taste. Use less if yogurt’s tang too strong. Play with heat settings next time. Finesse grilling process.
Common questions
Best way to store leftovers?
Store in airtight container. Fridge is good for 3-4 days. Reheat in oven. Avoid microwave for texture.
Can I use different meat?
Yes, try pork or turkey. Adjust timing based on thickness. Each type needs different cooking times.
What sides go well with chicken?
White bean salad is ideal. Try roasted vegetables too. Flavors complement chicken, enhance meal.
How to prevent chicken from drying out?
Monitor grill heat. Don’t overcook. Rest it after removing. Juices redistribute, meat stays juicy.
