Grilled chicken thighs (or chicken breasts) with a richly flavorful and bright, garlic and herb marinade! It's a super simple recipe that packs a pleasant flavor punch.
Ready in: 1hour25minutes
2lbs. boneless skinless chicken thighs*(6 pieces, trim visible fat)
3Tbspfresh lemon juice
1/2cup choppedfresh basil
1/2cup choppedfresh parsley
1Tbsp mincedfresh oregano
1Tbsp mincedfresh rosemary
2tsp mincedfresh thyme
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 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 temp in center cooking right to 165. Don't cook higher or they'll start to dry out.
**I just measure halfway between 1/4 cup and 1/2 cup on the liquid measuring cup.