Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Chicken Thighs with Thyme and Lemon

For a healthier alternative to traditional fried chicken, try this simple grilled dish.

Cooking Light JULY 2002

  • Yield: 8 servings (serving size: 2 thighs)


  • 1/2 teaspoon grated lemon rind
  • 1 1/2 cups fresh lemon juice (about 6 lemons)
  • 1/4 cup chopped fresh or 1 tablespoon dried thyme
  • 1 tablespoon olive oil
  • 2 1/2 tablespoons honey
  • 16 skinless, boneless chicken thighs (about 3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray


Place first 5 ingredients in a large zip-top plastic bag. Add chicken; seal bag. Chill 2 hours, turning occasionally.

Prepare grill or broiler.

Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 30%
  • Fat: 7.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 27.4g
  • Carbohydrate: 9.8g
  • Fiber: 0.4g
  • Cholesterol: 115mg
  • Iron: 1.7mg
  • Sodium: 266mg
  • Calcium: 23mg

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Chicken Thighs with Thyme and Lemon recipe