Grilled Garlic Chicken Thighs with Courgette and Peppers
Chicken thighs marinated in garlic, lemon and olive oil, then grilled over direct heat with courgette and red peppers. A high-protein, not spicy dinner with charred edges and a bright lemon finish.
- Total
- 47 min
- Prep 20 · Cook 22 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Grilling · Marinating
- Savory
- Barbecue
Instructions
-
Zest the lemon into a small bowl, then halve it and squeeze 2 tbsp juice into the bowl. Crush 3 garlic cloves and stir them in with 2 tbsp olive oil, 1 tsp salt and the black pepper.
~8 min
Zesting releases citrus oils from the peel, while juicing provides acidity; both brighten the marinade and help season the chicken.
Marinating Marinate for at least 15–30 minutes to allow flavors to penetrate. Avoid over-marinating with acidic ingredients, which can toughen the meat.
-
Pat the chicken thighs dry, add them to the bowl and turn to coat. Leave them to sit while you prepare the vegetables.
~12 min
Drying the chicken promotes better browning during grilling, and marinating adds flavor and helps retain moisture.
Marinating Marinate for at least 15–30 minutes to allow flavors to penetrate. Avoid over-marinating with acidic ingredients, which can toughen the meat.
-
Slice the courgette into 1 cm rounds and cut the red peppers into 3 cm pieces. Toss both with the remaining 1 tbsp olive oil and 0.5 tsp salt.
~6 min
Cutting vegetables into uniform pieces ensures even cooking, and tossing with oil and salt seasons them and prevents sticking.
-
Heat the barbecue to medium-hot, about 200°C. Grill the chicken thighs over direct heat for 6 minutes, then turn and cook 6 to 8 minutes more, until browned and the thickest part reaches 74°C.
~14 min
Grilling over direct heat creates a flavorful crust through Maillard browning, and cooking to 74°C ensures safety.
Grilling Grill over direct medium-high heat to develop char without burning. Watch for flare-ups and move food to indirect heat if needed.
-
While step 4 cooks
While the chicken cooks, grill the courgette and red peppers alongside it for 4 minutes per side, until tender and lightly charred at the edges.
~8 min
Grilling vegetables alongside the chicken saves time and gives them a smoky char while keeping them tender.
If the courgette slices stick, brush the grill bars with a little olive oil rather than adding more to the vegetables, which would make them steam instead of char.
Grilling Grill over direct medium-high heat to develop char without burning. Watch for flare-ups and move food to indirect heat if needed.
-
Move the chicken and vegetables to a board. Brush the chicken with the remaining garlic clove, finely grated, and squeeze over the last of the lemon. Rest 5 minutes before serving.
~5 min
Resting allows juices to redistribute, and brushing with garlic and lemon adds fresh flavor without cooking it.
Grate the final garlic clove over the hot chicken after grilling; the residual heat softens its raw bite and keeps the garlic aroma fresh.