Grilled Mediterranean chicken thighs
Grilled Mediterranean chicken thighs marinated with herbs and spices, served with a side of fresh vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless) | 1 | Kilogram |
| Olive Oil (extra virgin) | 100 | Milliliters |
| Lemon (juiced and zested) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Oregano (dried) | 2 | Tbsp |
| Thyme (dried) | 1 | Tbsp |
| Rosemary (fresh, chopped) | 1 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Red Bell Pepper (sliced) | 2 | Count |
| Zucchini (sliced) | 2 | Count |
| Red Onion (sliced) | 1 | Count |
Instructions
- In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and black pepper to create the marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked.
- While the chicken is grilling, toss the red bell peppers, zucchini, and red onion slices in a little olive oil, salt, and pepper.
- Grill the vegetables for 4-5 minutes until they are tender and have grill marks.
- Serve the grilled chicken thighs with the grilled vegetables on the side.
Prep
- Marinate chicken thighs for at least 2 hours in advance.
Kitchen equipment
GrillZester