This Grilled Lemon Dill Chicken Thighs<\/strong> recipe is the perfect summer meal. The mediterranean flavors of this dish burst with<\/em> fresh lemon, chopped dill and garlic<\/em> all on perfectly grilled chicken. Dip it in a homemade creamy dill sauce and you have a winner!<\/p>\n Looking for more grilled summer recipes, check out Teriyaki Chicken Pineapple Boats<\/a> for a little bit of savory and sweet or try my Grilled Salmon with a Lemon Chimichurri <\/a>for a fresh and zesty bite.<\/p>\n This is a very debatable topic amongst poultry lovers. I prefer chicken thighs over breast but some prefer the leaner chicken breast.<\/p>\n Chicken thighs are fattier and have more flavor. They also are less likely to dry out even if cooked or grilled to higher temperatures. The dark meat is usually less expensive, making meals a little more economical. And when grilled over high heat, this juicy piece of chicken with a crispy skin makes for one delicious meal.<\/p>\n What are you? Team chicken thighs or chicken breast\u2026<\/em><\/strong><\/p>\n The beauty of this Grilled Lemon Dill Chicken Thighs<\/strong> recipe is the marinade that can be done the night before. The zestiness of the lemon and savoriness of the mustard are the perfect compliment to this summer chicken recipe.<\/p>\n The ingredients are simple. I used bone-in, skin on chicken thighs for this recipe. You can use boneless and skinless if you prefer. <\/p>\n Drop the raw chicken thighs into a deep bowl, drizzle olive oil and add Dad\u2019s All Purpose seasoning<\/a>. Add some horseradish mustard and squeeze fresh lemon juice all over it. Make sure to remove any seeds.<\/p>\n Mix the chicken in with the sauce and set aside for at least 1 hour in the fridge.<\/p>\n Dad\u2019s Seasonings <\/p>\n Must have grillin seasonings!<\/p>\n<\/div>\n<\/div>\n<\/div>\n I used my Weber Searwood Pellet smoker<\/a> for this cook. But a classic charcoal grill,<\/a> gas grill or kitchen stove top will work just as well!<\/p>\n Preheat the grill to a high indirect heat of 425 degrees. <\/p>\n Indirect heat zones are created differently depending on the type of grill you have.<\/p>\n Place the marinated chicken thighs skin side down first. Grill until the internal temperature reads 160 degrees Fahrenheit. <\/p>\n Next flip them over and finish the cook skin side up. The skin will get nice and crispy, while the bottom builds a nice char on the outside. <\/p>\n Remove the grilled chicken thighs from the grill once the internal temperature of the meat reaches 170 degrees. Yes, that\u2019s higher than the traditional 165 degrees. This is because thighs are darker meat and we are cooking bone-in chicken. The higher fat content and bone allow you to cook to a higher temperature without overcooking or drying the meat. The result will be perfectly juicy meat and crispy skin.<\/p>\n Don\u2019t forget to rest the chicken! Let is sit for 5-10 minutes after you remove if off the grill. This waiting period will allow the juices to redistribute, making for a much better final product. <\/p>\n![\"Grilled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/06\/lemon-chicken-featured-1200x1200.jpg\"\/)
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<\/figure>\n<\/div>\n<\/div>\nChicken Thigh vs. Chicken Breast<\/h2>\n
Ingredient List for Grilled Lemon Dill Chicken Thighs<\/h2>\n
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Start with a Zesty Chicken Marinade<\/h2>\n
![\"marinated](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/06\/lemon-chicken-marinade-1200x1200.jpg\"\/)
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<\/figure>\nGrill the Marinated Lemon Chicken Thighs<\/h2>\n
How to create an indirect heat zone on grills<\/h3>\n
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Make the BEST Lemon Dill Dip<\/h2>\n
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