Marinate chicken thighs in lemon, garlic and fresh oregano to make a great weeknight meal.
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 |
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
- 1 tablespoon fresh oregano leaves, roughly chopped
- Zest and juice of 2 lemons
- 4 large garlic cloves, finely grated
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground black pepper
- Green salad, for serving
Instructions
- Prepare an outdoor grill for medium heat.
- Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature.
- Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper.
- Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 579 |
| Total Fat | 47 g |
| Saturated Fat | 11 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 34 g |
| Cholesterol | 194 mg |
| Sodium | 781 mg |
Reviews
This was Lip Smacking Good!!
Very good
Tasted awesome! I added rosemary to the recipe.