Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Fresh Flat-Leaf Parsley (, chopped, see note 1)
  • 1 tablespoon Dried Basil (, see note 2)
  • 2 teaspoons Dried Sage (, see note 3)
  • 2 Garlic Cloves
  • 1 teaspoon Chili Flakes (, see note 4)
  • ½ teaspoon Cayenne Pepper
  • ¼ cup Olive Oil (, see note 5)
  • ¼ cup Ketchup
  • 1 pound Boneless Chicken Thighs
  • Salt (, to taste)
  • Black Pepper (, to taste)

Instruction

  • In a large bowl (or ziploc bag), mix together all the marinade ingredients.
  • Season the chicken thighs with salt and black pepper and transfer them into the bowl (bag). Use kitchen tongs to ensure they are all covered in marinade. Cover with plastic wrap and chill in the fridge for 30 minutes (or more) before grilling.
  • Grill until they are cooked through (the cooking time will vary, depending on your grill and the size of your chicken thighs. I used charcoal grill and they took about 20 minutes to cook. If not sure, use a kitchen thermometer to check the internal temperature).
  • Enjoy with bread, salad or any side you like!