Grilled Lemon-Oregano Chicken Thighs with Charred Zucchini

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs soak in a quick lemon, garlic and oregano marinade, then cook straight over the coals or gas burners until the edges are crisp and smoky. Zucchini and red onion char alongside on the same grate, and everything gets finished with juice squeezed from grilled lemon halves plus a handful of crumbled feta. One marinade, one grill, dinner in under an hour.

Ingredients

• 2 lb boneless skinless chicken thighs
• 5 tbsp olive oil
• 3 whole lemons
• 4 cloves garlic, finely grated
• 1 tbsp dried oregano
• 1.5 tsp kosher salt
• 1 tsp black pepper

• 3 medium zucchini, halved lengthwise
• 1 large red onion, cut into 1/2-inch rounds
• 3/4 cup feta, crumbled
• 1/3 cup flat-leaf parsley, chopped

Instructions

1. In a large bowl, whisk 4 tablespoons olive oil with the zest and juice of 1 lemon, the grated garlic, oregano, 1 teaspoon salt and the black pepper. Add the chicken thighs, turn to coat, and let sit at room temperature for 30 minutes (or refrigerate up to 8 hours).
2. Set up the grill for two-zone cooking: light charcoal and bank the coals to one side, or turn the outside burners of a gas grill to medium-high and leave the center off. Close the lid and bring the grate to about 425°F, then scrape it clean and oil it well.
3. Brush the zucchini halves and onion rounds with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1/2 teaspoon salt. Lay them cut side down over the hot zone and grill uncovered 4 to 5 minutes per side, until deeply marked and just tender. Move to the cool zone.
4. Shake excess marinade off the chicken and lay the thighs smooth side down over the hot zone. Grill uncovered 5 to 6 minutes, until well charred, then flip and grill 5 to 6 minutes more, until a thermometer in the thickest thigh reads 175°F. Slide any pieces that flare up to the cool zone to finish.
5. Halve the remaining 2 lemons and place them cut side down on the hot grate for the last 3 minutes, until browned and juicy. Move the chicken to a board and rest 5 minutes.
6. Slice the zucchini into chunks and separate the onion rings; pile onto a platter with the sliced chicken. Squeeze the grilled lemon halves over everything, then scatter with feta and parsley and serve warm.

Chef's tips

Nutrition (per serving, estimated)

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