Grilled Mediterranean Chicken Thighs
Grilled Mediterranean Chicken Thighs
This is a super simple recipe that is full of flavor and makes for a tasty dinner at your summer cook-outs. You can marinate the chicken in this delicious blend of olive oil, lemon, spices and herbs in the morning so it is ready for grilling in the evening. We serve these with lots of grilled and roasted veggies, creamy white beans and roasted potatoes - a simple salad of greens and avocado is always a good go to as well.
Prep time: 15 minutes Cook time: 25 minutes
Ingredients:
2 pounds boneless, skinless chicken thighs - I trim them of visible fat because I hate getting the chewy, cartilage bits
2 TBSP extra virgin olive oil
2 TBSP freshly squeezed lime juice
1 tsp each of garlic powder, onion powder, parsley and oregano (make sure your spices have no added starches or anti-caking agents) - if you have fresh oregano and parsley you can also throw in a small handful!
½ tsp sea salt
Directions:
Put the chicken, olive oil, lemon and spices/herbs in a shallow pyrex dish or large plastic Ziploc bag. Move the chicken in around in the bag until all the pieces are coated with the marinade.
Put in the refrigerator and let marinate for a few hours or overnight.
When you are ready to grill, remove the chicken pieces from the marinade and throw out the marinade.
Heat the grill (or cast iron pan) to medium-high heat. Grill the chicken pieces for about 7-8 minutes per side until the chicken has reached an internal temperature of 165 degrees. I prefer chicken thighs cooked to about 180 degrees.
Let rest for about 10 minutes and then slice up and serve!
