Ingredients
- 1-1 1/2 lbs chicken thighs, bone-in
- 1/2 cup extra virgin olive oil
- 2 lemons juiced and zest from 1 lemon
- 1 Tbsp dried oregano
- 1 tsp dried parsley
- 4 garlic cloves, minced
- 2 tsp sweet paprika
- 1 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
In a medium bowl whisk together the olive oil, lemon juice and zest, oregano, parsley, garlic, paprika, salt and pepper. Place the marinade in a large ziploack bag or a large tuperrware container. Add the chicken thighs and coat well. Seal or cover the chicken thighs and refrigerate for up to 4 hours or overnight.
When ready to grill pull the chicken out for 30 minutes before grilling.
Preheat the grill to medium-high heat. Brush oil on the grill to prevent sticking.
Place the chicken thighs on the grill skin side down for 6-8 minutes, flipping to the other side and then grilling an additional 8-10 minutes or until the internal temperature reaches 165 degrees F.
Remove the chicken and let rest for 5- 10 minutes. Garnish with fresh parsley and a lemon slice.
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