Grilled Chicken Thighs with Fresh Herb Marinade

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 4 garlic cloves, minced
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional: ½ teaspoon crushed red pepper flakes for heat

Directions:

In a medium bowl, whisk together olive oil, lemon juice, garlic, parsley, basil, thyme, rosemary, Dijon mustard, salt, pepper, and optional red pepper flakes.

Place chicken thighs in a large resealable bag or shallow dish. Pour marinade over chicken, making sure all pieces are coated.

Cover and refrigerate for at least 1 hour (up to 8 hours for maximum flavor).

Preheat grill to medium-high heat. Lightly oil the grates.

Remove chicken from marinade and let excess drip off.

Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.

Let rest for 5 minutes before serving for the juiciest results.

Prep Time: 10 minutes + marinating | Cooking Time: 12–15 minutes | Total Time: ~1 hour 15 minutes

Servings: 4–6 | Kcal: ~260 kcal per serving