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Zesty Lemon Pepper Grilled Thighs (Shiok!)

Succulent, bone-in, skin-on poultry, kissed with smoky char and bright citrus notes.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

These Lemon Pepper Grilled Thighs are inspired by the vibrant flavors of Southeast Asia, where the word 'Shiok!' captures the feeling of pure culinary bliss. This isn't just another grilled recipe; it's a celebration of simple ingredients coming together in perfect harmony. The marinade, infused with freshly cracked black pepper, zesty lemon, and aromatic oregano, penetrates deep into the meat, ensuring every bite is bursting with flavor. Whether you're firing up the grill or opting for the oven, this dish guarantees a satisfying and memorable meal.

  • •Crispy Skin Perfection - The skin renders beautifully, creating a satisfyingly crisp texture that contrasts the juicy meat underneath.
  • •Bold Lemon Pepper Punch - Fresh lemon zest and coarsely ground black peppercorns deliver a vibrant and aromatic flavor profile that awakens the palate.
  • •Simple Marinade, Maximum Impact - The marinade requires minimal ingredients and effort, yet infuses the meat with incredible depth of flavor.
  • •Budget-Friendly Feast - Thighs are an affordable cut of meat, making this dish a delicious and economical option for family dinners or gatherings.
  • •Versatile Cooking Methods - Equally delicious grilled or baked, this recipe adapts to your preferred cooking style and weather conditions.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 4 Bone-in, skin-on poultry thighs (about 6-8 oz each)
  • 3 tbsp Olive oil (extra virgin)
  • 2 Lemon (zest and juice)
  • 2 tbsp Black peppercorns (coarsely cracked)
  • 3 cloves Garlic (minced)
  • 1 tsp Dried oregano
  • 1 tsp Salt (or to taste)

Step-by-Step Instructions

  1. 1

    Prepare the marinade. In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, coarsely cracked black pepper, minced garlic, dried oregano, and salt. The peppercorns should be freshly cracked for the most intense flavor.

    ~5 min

    Tip: Use a mortar and pestle or a spice grinder to crack the peppercorns.
  2. 2

    Marinate the poultry. Place the thighs in a resealable bag or a shallow dish. Pour the marinade over the thighs, ensuring they are evenly coated. Massage the marinade into the meat for best results, this helps ensure the flavor penetrates deeply.

    ~2 min

    Tip: For a deeper flavor, marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. 3

    Preheat your grill or oven. If grilling, preheat to medium-high heat (around 375-400°F or 190-200°C). If baking, preheat your oven to 400°F (200°C). This ensures even cooking and a crispy skin.

    ~5 min

    Tip: Clean your grill grates thoroughly before preheating to prevent sticking.
  4. 4

    Grill the poultry. Place the thighs skin-side down on the preheated grill. Grill for about 6-8 minutes, or until the skin is golden brown and crispy. Avoid moving the thighs during this time to allow for proper searing and prevent sticking.

    ~6 min

    Tip: Watch carefully to prevent burning, especially if your grill runs hot.
  5. 5

    Flip the thighs. Carefully flip the thighs over and continue grilling for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accurate doneness.

    ~6 min

    Tip: If the skin starts to burn before the meat is cooked through, move the thighs to a cooler part of the grill.
  6. 6

    Bake the poultry (Alternative). Place the marinated thighs skin-side up on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

    ~25 min

    Tip: For extra crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.
  7. 7

    Check for doneness. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should read 165°F (74°C). This ensures the poultry is safely cooked.

    ~1 min

    Tip: If the temperature is not reached, continue cooking for a few more minutes and check again.
  8. 8

    Rest the thighs. Remove the thighs from the grill or oven and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful result.

    ~8 min

    Tip: Cover the thighs loosely with foil while resting to keep them warm.
  9. 9

    Garnish (optional). Garnish with fresh lemon wedges and chopped parsley for a pop of color and added flavor. This elevates the presentation and enhances the overall dining experience.

    ~2 min

    Tip: A sprinkle of flaky sea salt can also enhance the flavors.
  10. 10

    Serve immediately. Serve the Lemon Pepper Grilled Thighs hot off the grill or from the oven. Enjoy with your favorite sides, such as roasted vegetables, rice, or a fresh salad.

    0
    Tip: These thighs are also delicious served cold in salads or sandwiches.

How Do I Know It's Ready?

The internal temperature should reach 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh, avoiding the bone. Juices should run clear when pierced with a fork.

Frequently Asked Questions

Yes, but reduce the cooking time and be careful not to overcook. The skin helps to keep the poultry moist, so you may want to baste the boneless, skinless thighs with a little extra olive oil during cooking.

Final Thoughts

I hope you enjoy making this Zesty Lemon Pepper Grilled Thighs (Shiok!) as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!