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Overhead close up shot of grilled chicken thighs over whipped feta with herbs and tomatoes

Grilled Lemon Garlic Chicken Thighs with Whipped Feta

Grilled Lemon Garlic Chicken Thighs with Whipped Feta is the most incredible, unique grilling recipe for summer! The chicken is marinated in a simple yet super flavorful mixture of lemon, garlic, olive oil, dijon, and honey, then grilled to perfection. The chicken thighs are served over the creamiest whipped feta - it takes minutes to make, and the leftovers make the perfect spread for sandwiches, or dip for pita and veggies!

Course Chicken, Dinner, Lunch, Main, Main Course
Cuisine American, Greek, Mediterranean
Keyword boneless skinless lemon chicken thighs, garlic marinade for chicken thighs, grilled chicken thighs, grilled chicken thighs boneless, grilled chicken thighs marinade, grilled lemon garlic chicken thighs, lemon garlic chicken thighs, whipped feta, whipped feta dip
Prep Time 25 minutes
Cook Time 10 minutes
Servings 4
Author Molly | Spices in My DNA


For the chicken thighs

  • 2 pounds boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 1/2 cup extra virigin olive oil
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 tablespoons dijon mustard
  • 2 teaspoons honey
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • pinch of crushed red pepper flakes

For the whipped feta

  • 1 (8 ounce) block feta cheese, cubed
  • 2 ounces cream cheese, softened to room temperature
  • 2 tablespoons extra virgin olive oil
  • generous squeeze of lemon
  • salt and freshly ground black pepper to taste

To serve

  • chopped fresh herbs (I like flat-leaf parsley, dill, mint, and chives here)
  • sliced grape or cherry tomatoes
  • lemon wedges
  • extra olive oil for drizzling
  • flaky sea salt


  1. In a large bowl, whisk together the garlic, olive oil, lemon zest, lemon juice, dijon mustard, honey, salt, pepper, and crushed red pepper until combined. Add the chicken thighs and toss thoroughly to coat. Cover with plastic wrap and marinate in the fridge for at least 12 hours or overnight, and up to 24 hours.

  2. Make the whipped feta. In a food processor, combine the feta, softened cream cheese, olive oil, lemon juice, and a pinch of salt and pepper. Pulse 10-15 times, then scrape down the sides. Run the food processor for 3-4 minutes, scraping down the sides as needed, until feta is smooth and creamy. Season to taste with salt and pepper.

  3. Once ready to grill, take the chicken out of the fridge at least 30 minutes prior to grilling to take the chill off. Preheat an outdoor grill or indoor grill pan to medium-high heat. Grill the chicken with the lid closed for 4 minutes per side, or until grill marks appear, and the internal temperature of the thickest part of the thigh reaches 165℉.

  4. Spread the whipped feta on a platter, and serve the chicken over top. Sprinkle with the chopped fresh herbs, and arrange the lemon wedges and sliced tomatoes alongside. Drizzle with a little extra virgin olive oil, and sprinkle with a bit of flaky sea salt. Serve!