George Foreman Lemon-Herb Grilled Chicken Thighs

Step 1

Preheat your grill to medium-high heat (around 400°F/205°C). Clean the grill grates and lightly coat them with non-stick cooking spray or oil to prevent the chicken from sticking.

Step 2

In a medium-sized mixing bowl, whisk together lemon juice, olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper to create the lemon-herb marinade.

Step 3

Place the chicken thighs in a large zip-top plastic bag or a shallow dish. Pour the marinade over the chicken thighs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for the best flavor.

Step 4

Remove the chicken thighs from the marinade, allowing any excess to drip off. Discard the remaining marinade.

Step 5

Place the marinated chicken thighs on the preheated grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the chicken is pierced with a fork. Be careful not to overcook the chicken, as it can become dry.

Step 6

Once the chicken thighs are fully cooked, transfer them to a serving platter and let them rest for 5 minutes to allow the juices to redistribute.

Step 7

Serve chicken thighs with your favorite side dishes, such as a fresh salad, grilled vegetables, or a light pasta.