Gegrillte Zitronen Kräuter Hühnchen

Experience the essence of the Mediterranean with this Grilled Lemon Herb Chicken and Greek Salad. Succulent chicken thighs are infused with a bright, aromatic marinade of citrus and fresh herbs, then grilled to a smoky, golden finish. Paired with a crisp, colorful salad bursting with tangy feta and briny olives, this meal is a celebration of fresh ingredients and bold flavors.

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Whether you are hosting a summer cookout or looking for a vibrant weeknight dinner, this dish brings a refreshing coastal breeze to your kitchen. It is a simple, healthy preparation that highlights the beauty of classic Mediterranean cuisine.

Ingredients

• For the Chicken: 8 boneless, skinless chicken thighs, 3 tablespoons olive oil, juice and zest of 1 large lemon, 3 garlic cloves (minced), 2 tablespoons fresh oregano (or 2 teaspoons dried), 1 tablespoon fresh thyme (or 1 teaspoon dried), 1 teaspoon salt, ½ teaspoon freshly ground black pepper.
• For the Greek Salad: 2 large ripe tomatoes (cut into wedges), 1 large cucumber (peeled and sliced), 1 small red onion (thinly sliced), 1 green bell pepper (sliced), 100 g feta cheese (cubed), 100 g Kalamata olives (pitted), 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, salt and pepper to taste.

Instructions

Step 1: Marinate

In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and black pepper. Add chicken thighs, toss to coat, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.

Step 2: Prepare Grill

Preheat your grill or grill pan to medium-high heat. Remove chicken from the marinade and shake off any excess liquid.

Step 3: Grill the Chicken

Grill chicken thighs for 6–8 minutes per side, or until juices run clear and the internal temperature reaches 75°C (165°F).

Step 4: Prepare the Salad

While the chicken grills, combine tomatoes, cucumber, red onion, green bell pepper, feta, and olives in a large bowl. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and season with salt and pepper. Toss gently to combine.

Step 5: Rest and Serve

Let the grilled chicken rest for 5 minutes before serving alongside the fresh Greek salad.

Zusatztipps für die Zubereitung

For the best flavor, don't skip the marinating time; an hour allows the acidity of the lemon and the pungency of the garlic to tenderize the meat. Ensure your grill is properly preheated to achieve those classic char marks and prevent the chicken from sticking.

Varianten und Anpassungen

If you prefer white meat, you can easily substitute chicken breasts, though you should adjust the grilling time to ensure they don't dry out. To add even more depth to the salad, try incorporating fresh mint or dill, which adds a lovely aromatic finish.

Serviervorschläge

Serve this dish with a side of warm pita bread or a scoop of tzatziki for a complete feast. It pairs beautifully with a chilled glass of Mediterranean white wine, such as Assyrtiko or a crisp Sauvignon Blanc, to complement the citrus notes of the chicken.

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This Grilled Lemon Herb Chicken with Greek Salad is a perfect example of how simple ingredients can create a world-class meal. Fresh, healthy, and incredibly easy to prepare, it is sure to become a favorite in your kitchen rotation.

Rezept-Fragen & Antworten

→ Wie lange müssen die Hühnchen Schenkel mariniert werden?

Mindestens eine Stunde, idealerweise bis zu 24 Stunden im Kühlschrank. Je länger die Marinierzeit, desto intensiver wird der Geschmack.

→ Kann ich die Hühnchen auch im Ofen zubereiten?

Ja, bei 200°C für etwa 20-25 Minuten, bis die Innentemperatur 75°C erreicht. Wenden Sie die Schenkel zur Hälfte der Garzeit.

→ Was kann ich anstelle von Hühnchen Schenkeln verwenden?

Hühnchen Brust eignet sich ebenfalls, jedoch müssen Sie die Grillzeit auf etwa 5-6 Minuten pro Seite reduzieren, um Trockenheit zu vermeiden.

→ Wie kann ich den griechischen Salat variieren?

Fügen Sie frisches Minze oder Dill hinzu, ersetzen Sie Paprika durch Auberginenwürfel, oder ergänzen Sie das Gericht mit gegrilltem Halloumi.

→ Welcher Wein passt dazu?

Ein kühler Assyrtiko, Sauvignon Blanc oder ein leichter Rosé aus Griechenland harmonieren hervorragend mit den Zitrusnoten und mediterranen Aromen.