“This Lemon Garlic Grilled chicken is really simple to make but results in a juicy, flavorful bite that everyone will love! The coconut aminos lends to some caramelization when it cooks, resulting in an irresistible dish. It pairs beautifully with this Creamy Mint Basil Pesto, and I know you’ll love every bit of it! I’ve also included oven and air fryer instructions if you don’t have a grill.” – Pooja Parikh
Lemon Garlic Grilled Chicken
Recipe By: Pooja Parikh | @aipooja | www.aipooja.com | FoodSocial
USWM Shopping List: Pasture-raised Chicken Thigh Pack – Bone-in/Skin-on
Prep: 35 min
Cook: 1 hour, 30 min
Serves: 5-6
Ingredients:
- 3 Lb Chicken Thighs Bone-in & Skin-on
- 6 Cloves Garlic, large (use more if your cloves are small!)
- 2 Lemon, large, juiced
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Coconut Aminos
- 1 Tsp Dijon Mustard
Instructions:
- Combine all ingredients except chicken in a blender and blend until smooth.
- Add chicken thighs to a zip-top bag, then pour in the marinade. Close and then massage marinade into the chicken so it’s evenly coated.
- Allow to marinate in the fridge for 30 minutes or up to 4 hours. Do not exceed 4 hours because the lemon juice could cause the chicken to become mealy!
Traeger Grill instructions:
- Preheat to 225˚F. Place chicken thighs skin-side-down, brush with some excess marinade, and cook for 1 hour.
- Then increase the temperature to 425˚F and continue cooking skin-side-down (on the hottest part of the grill) for about 15 minutes or until the skin is evenly browned, then flip and cook for another 5-10 minutes before removing from the grill.
- Rest uncovered for 10 minutes, then serve!
Oven instructions:
- Preheat oven to 375˚F. Place chicken thighs skin side-up onto a parchment-lined baking sheet.
- Bake for about 45 minutes, or until skin is crispy and browned and chicken reaches an internal temp of 165˚F.
- Remove from oven and rest uncovered for 10 minutes before serving.
Air Fryer instructions:
- Preheat the air fryer to 400F
- Cook skin side-up for 20-25 minutes, or until skin is crispy and browned and chicken reaches an internal temp of 165˚F.
- Remove from oven and rest uncovered for 10 minutes before serving.
BONUS – Serve with some creamy mint basil pesto, if desired!

Chefs Notes:
For a non-Traeger grill, I would recommend cooking skin-side down in low, indirect heat for 1 hour, then turning up the heat and cooking in the hottest part of the grill skin-side down for 15 minutes or so, then flipping and cooking for another 5-10 minutes. In all methods, be sure to check your chicken with a meat thermometer to ensure it reaches an internal temperature of 165˚F! Be sure to look into Pooja and other exceptional chefs at FoodSocial.io
At USWM, our pasture-raised chicken, duck, and turkey are raised on sustainable farms with plenty of room to peck and scratch up insects, worms, grasses, and seeds precisely as nature intended. Find more tender chicken recipes and more on our blog!

Pooja Parikh
Pooja’s journey with food began with a 2010 auto-inflammatory disease diagnosis that led to a persistent interest in the impact of our foods on the body’s overall health and wellness. Pooja, a proud Indian American, is passionate about sharing her culture in a unique way that follows an anti-inflammatory agenda while also satisfying taste buds everywhere. Pooja says she “enjoys coaxing flavors out of foods with minimal ingredients when possible—lots of flavors, little effort, and balancing flavors with vegetables, not masking them.” Follow Pooja on Instagram, Tiktok, and FoodSocial to join the conversation about the healing power of food and more!