Honey Lemon Chicken Thighs with Mediterranean Orzo Salad

This is one of those simple, fresh meals that feels perfect for a warm evening. Juicy chicken thighs marinated in honey, lemon, and herbs, served alongside a bright Mediterranean orzo salad filled with fresh spinach, mint, feta, olives, and chickpeas. It’s full of flavor, easy to prepare ahead of time, and perfect for a summer BBQ or family dinner.

Servings: 6–8

Prep time: 20 minutes

Marinating time: 30 minutes

Cook time: 20–25 minutes

Ingredients

Honey Lemon Chicken

• 10 chicken thighs, boneless or bone-in

• 3 tablespoons honey

• 3 tablespoons olive oil

• Juice of 1 lemon

• 2 teaspoons dried oregano

• 2 teaspoons paprika

• Salt and pepper, to taste

  
  

Mediterranean Orzo Salad

• 1 cup uncooked orzo

• 1 cup fresh spinach, torn

• 5 fresh mint leaves, torn

• ⅓ cup crumbled feta cheese

• ⅓ cup smashed Castelvetrano olives (I love the grilled ones from Trader Joe’s!)

• 1 can (15 ounces) garbanzo beans, drained and rinsed

• ¾ cup sliced tomatoes

Dressing

• 1 tablespoon honey

• 2 teaspoons grainy mustard

• Juice of ½ lemon

• 3 tablespoons olive oil

• 2 tablespoons apple cider vinegar

Method

Honey Lemon Chicken

1. In a large bowl, whisk together the honey, olive oil, lemon juice, oregano, paprika, salt, and pepper.

2. Add the chicken thighs and toss until evenly coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.

3. Heat a grill to medium-high heat. Place the chicken thighs on the grill and cook for approximately 5–7 minutes per side for boneless thighs, or longer for bone-in thighs, until the internal temperature reaches 165°F.

4. Remove from the grill and let the chicken rest for 5 minutes before serving.

   
   

Mediterranean Orzo Salad

1. Bring a pot of salted water to a boil. Cook the orzo according to the package instructions. Drain and rinse briefly under cool water to stop the cooking. Set aside.

2. In a small bowl or jar, combine the honey, grainy mustard, lemon juice, olive oil, and apple cider vinegar. Whisk or shake until well combined.

3. In a large serving bowl, combine the cooked orzo, torn spinach, fresh mint, feta, smashed Castelvetrano olives, garbanzo beans, and sliced tomatoes.

4. Pour the dressing over the salad and gently toss until everything is evenly coated.

5. Serve immediately alongside the grilled honey lemon chicken, or refrigerate until ready to enjoy.

Notes

• Chicken: Boneless chicken thighs are especially quick and easy to grill, but bone-in thighs work beautifully too. For extra-tender thighs, cook to around 175–185°F.

• Marinating: Even 30 minutes adds great flavor, but a few hours in the refrigerator is even better.

• Castelvetrano olives: These buttery, mild green olives are my favorite for this salad. The grilled Castelvetrano olives from Trader Joe’s are especially delicious!

• Make ahead: The orzo salad can be prepared a few hours ahead and refrigerated. Give it a good toss before serving.

• Leftovers: Store the cooked chicken and orzo salad in airtight containers in the refrigerator for up to 3–4 days.