Keto Lemon-Herb Grilled Chicken Thighs Recipe

DIRECTIONS

Bone-in, skin-on chicken thighs are suggested for this recipe.

1. In a large bowl, combine the lemon zest, parsley, tarragon, salt, pepper and olive oil until well mixed.
2. Place the chicken thighs, skin side down, into the oil mix in a single layer. For each thigh, slice along both sides of the bone. Then flip the chicken and make sure the oil and herbs get into the open slices. All the thighs should be well coated in herbs and oil. Cover and allow to marinate in the refrigerator for about an hour.
3. Preheat your grill so that the grates are between 390°F and 450°F. Place the thighs, skin side down, on the warmest part of the grill and cook for about 8 minutes. Flip and move to a slightly cooler region of the grill, cooking for another 8 minutes. Then flip the chicken again and being checking the temperature, flipping every 8 minutes until it reaches an internal temperature of 165°F (25-40 minutes of grilling time depending on the size of the thighs). Remove from the grill and let cool slightly before serving.

Note: you can replace the dried parsley with 2 tablespoons fresh chopped parsley, and the dried tarragon with 1 ½ teaspoons fresh chopped tarragon if you have the fresh herbs on hand.