Step 1: In a large bowl, whisk together the minced garlic, chopped rosemary, chopped thyme, honey, lemon juice, lemon zest, olive oil, salt, and black pepper. If desired, add a pinch of red pepper flakes for a subtle heat.
Step 2: Pat the chicken thighs dry with paper towels. Add the chicken thighs to the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours. For maximum flavor, you can marinate overnight (up to 12 hours).
Step 3: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly with a wire brush, then lightly oil them to prevent sticking.
Step 4: Place the marinated chicken thighs on the hot grill, smooth (skin) side down first. Grill for 5-7 minutes per side, or until beautiful grill marks appear and the skin is golden and slightly crispy.
Step 5: Continue grilling, flipping every 5-7 minutes, until the internal temperature of the chicken reaches 165°F (74°C) at the thickest part when checked with a meat thermometer. This typically takes 20-25 minutes total, depending on the thickness of the thighs and grill heat.
Step 6: Once cooked, remove the chicken from the grill and let it rest on a cutting board or platter for 5-10 minutes before serving. This allows the juices to redistribute, ensuring incredibly juicy and tender chicken.
Step 7: Serve the garlic herb honey lemon grilled chicken thighs immediately, garnished with a sprinkle of fresh herbs or an extra lemon wedge if desired. Enjoy!