Lemon, parsley, and cherry wood smoke are the perfect complements for nice juicy chicken thighs on the grill. We prepared these with grilled baby bell peppers and a grain salad for the most satisfying outdoor dinner. 

Total Time: 30 min
Servings: 2 adults


Chef's Tip

Feel free to experiment with different fresh herbs and extra garlic cloves to create your own spin on this simple marinade.


  1. Pre-heat grill to 400°F.
  2. Soak grilling plank for 15-30 minutes.
  3. While plank is soaking, prepare marinade.
  4. Juice half the lemon, thinly slice the other half and set aside.
  5. Roughly chop parsley and toss into a medium sized bowl. 
  6. Mince garlic cloves (Choose your own adventure here. We used 3 good sized cloves, but use what feels right for you in the moment.)
  7. Whisk together parsley, garlic, salt, pepper, the juice from half the lemon, and a few good glugs of olive oil.
  8. Toss your chicken in the marinade and let sit for 5 minutes up to a few hours.
  9. Arrange chicken thighs on soaked plank, lay lemon slices on top of thighs.
  10. Place loaded plank on grill, close lid, cook until chicken reaches internal temp of 165°F – about 20 minutes.
  11. Serve with grilled veggies, Enjoy!


*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Grilling Plank