Garlic Herb Grilled Chicken Thighs
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time; 1 hour 25 minutes
2 lbs. boneless skinless chicken thighs* (6 pieces, trim visible fat)
6 Tbsp olive oil**
3 Tbsp fresh lemon juice
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 Tbsp minced fresh oregano
1 Tbsp minced fresh rosemary
2 tsp minced fresh thyme
1 Tbsp minced garlic
Salt and freshly ground black pepper, to taste
In a medium mixing bowl whisk together olive oil, lemon juice, basil, parsley, oregano, rosemary, thyme, and garlic. Season with salt and pepper to taste (I use a scant 1 tsp salt and pepper, not included in nutrition estimate).
Place chicken in a gallon-size resealable bag. Pour marinade mixture over chicken. Seal bag while pressing out excess air.
Rub marinade over chicken while turning pieces to coat with herbs and garlic until it’s evenly distributed.
Transfer to the refrigerator and let marinate 1 – 8 hours.
Preheat a gas grill over medium-high heat to about 425 degrees.
Grill chicken until center registers 165 degrees in thickest portion, about 5 minutes per side.
Let rest a few minutes before serving. Garnish with more fresh basil and parsley if desired.
Chicken breasts may be substituted, use 6 (6 oz) chicken breasts. And check the temp in center cooking right to 165. Don’t cook higher or they’ll start to dry out.