Ingredients:

  • 5 lbs (680g) boneless, skinless Chicken Thighs
  • 1/2 cup (120ml) Fresh Lemon Juice
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 4 cloves Fresh Garlic, minced
  • 2 tablespoons Dried Oregano
  • 1 tablespoon Fresh Rosemary, finely chopped
  • 1 tablespoon Lemon Zest
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Trim any excess fat from the chicken thighs. Pat them thoroughly dry with paper towels.
  2. In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, rosemary, lemon zest, salt, and pepper until well combined to create the marinade.
  3. Place the chicken into a large, sturdy zip-top plastic bag or non-reactive glass dish. Pour the marinade over the chicken, ensuring every piece is coated. Seal/cover and refrigerate for at least 2 hours, or preferably 4–8 hours. Do not marinate for longer than 12 hours.
  4. About 20 minutes before cooking, preheat your grill to a medium-high heat (around 400°F / 200°C). Clean and lightly oil the grates.
  5. Take the chicken out of the fridge 30 minutes before grilling. Let excess marinade drip away, but leave the herbs clinging to the meat.
  6. Place the chicken thighs on the hottest part of the grill. Close the lid and cook for 6–9 minutes per side, flipping only once.
  7. Check the internal temperature with a meat thermometer; it must read 165°F (74°C) in the thickest part of the thigh.
  8. Remove the chicken from the grill immediately, place it on a clean cutting board, tent loosely with foil, and let it rest for 5–10 minutes before slicing or serving.