Finish off your fresh salad with this flavourful grilled chicken that's infused with rosemary, oregano and thyme.
Serving Size 4
Ingredients
8Boneless Skinless Chicken Thighs
2tablespoonsOlive Oil
2ClovesGarlicpeeled and smashed
2sprigsFresh Rosemary
2sprigsFresh Thyme
2sprigsFresh Oregano
Freshly Cracked Black Pepper
Sea Salt
Instructions
Place chicken in a plastic sealable bag. Add olive oil, garlic, and herbs to bag, seal and use your fingers to gently work flavors into the chicken.
Place on a plate in refrigerator for up to 24 hours.
Preheat grill to 350-375 ºF. Remove chicken from refrigerator and season with salt and pepper on both sides.
Cook chicken (place herbs and garlic on top) at medium heat until outside is brown on both sides and internal temperature reaches 165 °F. Let rest 5-10 minutes before serving. Juices should run clear when you cut into the chicken.
Notes
Always wash your hands thoroughly with soap and warm water when handling chicken. As well, clean your tongs before removing chicken from the grill and place on a clean plate.