Lemon Rosemary Grilled Boneless Skinless Chicken Thighs
30 minutes
Serves: 3
Grilled chicken thighs with a tangy lemon rosemary marinade. Serve with grilled citrus slices, salad greens and olives.
Ingredients
- MARINADE
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon finely chopped fresh rosemary sprigs
- 1/2 teaspoon salt
- CHICKEN
- 5 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs
- SALAD
- 2 lemons, sliced
- 1 bunch (about 2 cups) arugula leaves, torn
- 1/3 cup pitted mixed olives
- 1/4 teaspoon coarse ground salt
- 1/4 teaspoon coarse ground pepper
Instructions
-
Whisk together marinade ingredients in a small bowl. Place chicken thighs in a shallow dish or zip-seal plastic bag; add marinade. Refrigerate 30 minutes.
-
Grill thighs over medium-hot coals, about 6 to 8 minutes per side, until done and there is no hint of pink in the meat. Cook to internal temp of 165°F. Grill lemon slices around chicken thighs. Squeeze juice of half of lemon slices for dressing.
-
Toss together arugula, olives, and lemon juice in large bowl. Sprinkle with salt and pepper. Serve thighs with salad.