Marinated in olive oil, lemon, rosemary, thyme, garlicky goodness. So juicy, tender and moist, grilled to perfection!
| Cook Time: | 20 min |
| Prep Time: | 135 min |
| Total Time: | 155 min |
| Category: | Entree |
| Cuisine: | Italian |
| Yield: | 6 servings |
Preparation
1. OLIVE OIL MIXTURE: In a medium bowl, combine 2 tablespoons olive oil, shallot, garlic, parsley, rosemary, thyme, lemon juice, lemon zest, 1 teaspoon salt and 1 teaspoon pepper.
2. In a gallon size Ziploc bag or large bowl, combine chicken and OLIVE OIL MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium high heat.
4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste.
5. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
6. Serve immediately.
2. In a gallon size Ziploc bag or large bowl, combine chicken and OLIVE OIL MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium high heat.
4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste.
5. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
6. Serve immediately.
Ingredients
* 3 tablespoons extra virgin olive oil, divided
* 1 shallot, diced
* 3 cloves garlic, minced
* 2 tablespoons chopped fresh parsley leaves
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon chopped fresh thyme leaves
* 2 tablespoons freshly squeezed lemon juice
* 1 tablespoon lemon zest
* Kosher salt and freshly ground black pepper, to taste
* 2 pounds boneless, skinless chicken thighs
* 1 shallot, diced
* 3 cloves garlic, minced
* 2 tablespoons chopped fresh parsley leaves
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon chopped fresh thyme leaves
* 2 tablespoons freshly squeezed lemon juice
* 1 tablespoon lemon zest
* Kosher salt and freshly ground black pepper, to taste
* 2 pounds boneless, skinless chicken thighs
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