Grilled Lemon-Basil Chicken Thighs (Traeger-Friendly, Weeknight Easy)

On hot evenings, this is my kind of dinner: a quick, flavor-packed marinade I can whisk together before work, then straight onto the Traeger when I get home. The smoky grill does all the heavy lifting while I set the table and snip a little fresh basil. Best of all, most of the ingredients come right out of the garden—bright lemon, herby basil, and that hint of garlic that makes the whole backyard smell incredible.

I love serving these juicy thighs with my Fresh Corn, Tomato & Basil Salad for a complete summer plate. Grab the recipe here: Fresh Corn, Tomato & Basil Salad.

Why you’ll love it

• Hands-off cook: 10–15 minutes on the Traeger, done.

• Make-ahead marinade: 20 minutes works, but overnight is even better.

• Garden-forward: Basil + lemon keep it light and bright.

• Family-friendly: Balanced, not spicy—though you can add heat if you like.

The marinade (so simple, so good)

Olive oil, lemon juice and zest, minced garlic, chopped fresh basil, smoked paprika, salt, and pepper. That’s it. The paprika boosts color and brings a subtle warmth that plays perfectly with the Traeger’s smoke.

Make-ahead tip: Mix the marinade in the morning, toss with boneless chicken thighs, and chill. The acid from the lemon tenderizes while the basil infuses every bite.

Traeger game plan (at a glance)

1. Preheat to 400°F.

2. Grill thighs 5–7 minutes per side until the thickest part hits 165°F.

3. Rest 5 minutes, then slice.

4. Finish with more chopped basil and a drizzle of good olive oil.

That’s your weeknight win.

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Pro tips for juicy thighs

• Pat dry first. Helps the marinade cling and encourages light char.

• Don’t crowd the grates. Space = better browning.

• Use a thermometer. Pull at 165°F for perfectly tender chicken.

• Marinade multiplier. Double the marinade for meal-prep; it also works on veggies like zucchini or bell peppers.

Easy swaps & add-ons

• Herb swap: No basil? Try oregano or thyme.

• Citrus twist: Lime gives it a brighter, punchier vibe.

• Heat lovers: Add a pinch of red pepper flakes to the marinade.

• Serve it with: The Corn, Tomato & Basil Salad (again, link above), quick quinoa, or simply sliced tomatoes with flaky salt.

Leftovers = tomorrow’s lunch

Slice cold and pile onto greens with extra lemon and olive oil, or tuck into a warm pita with crunchy veggies and a yogurt-lemon drizzle.

Grilled Lemon‑Basil Chicken Thighs

Serves: 4  •  Time: ~30–40 minutes (includes marinating)

🖨️ Print Recipe

Ingredients (Chicken Only)

• 1½–2 lbs boneless chicken thighs
• 3 tbsp olive oil
• Juice + zest of 1 lemon
• 2 cloves garlic, minced
• 2 tbsp fresh basil, chopped (plus more for garnish)
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Marinate (20–30 min, up to overnight)
   • In a bowl, whisk oil, lemon juice & zest, garlic, basil, paprika, salt, and pepper.
   • Coat chicken thighs in marinade; cover and refrigerate.
2. Grill (12–15 min)
   • Preheat Traeger (or grill) to 400°F.
   • Place thighs directly on grates; cook 5–7 minutes per side until the thickest piece reaches 165°F.
3. Rest & Serve (5 min)
   • Rest 5 minutes; slice or serve whole. Garnish with extra basil and a light drizzle of olive oil.

Tip: For thighs thicker than ¾ inch, finish to temp on indirect heat or drop grill to 375°F to avoid over-charring.

Optional Add‑Ons

• Serve over quinoa or rice.
• Add a dollop of yogurt‑lemon sauce or tzatziki.
• Grill halved beets or potatoes alongside for a smoky side.