Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.