Lemon Herb Chicken

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Yield: 4-6 servings


2 pounds boneless, skinless chicken thighs

ΒΌ cup Flying Olive Lemon and/or Garlic Extra Virgin Olive Oil (I like half and half or 2 Tbsp each)

3 garlic cloves, minced

2 Tbsp fresh rosemary, chop just the leaves

2 Tbsp fresh thyme, chopped

Zest and juice of 1 lemon

Salt and pepper to taste


In a large bowl or zip-top bag, combine the Flying Olive EVOO of choice, garlic, rosemary, thyme, lemon zest and lemon juice. Add the chicken and toss to fully coat in the marinade. Cover the chicken and let it marinate in the refrigerator for at least 2 hours or up to 8 hours.

Preheat grill over medium-high heat or oven broiler to 500 degrees. Remove chicken from the marinade and season well with salt and pepper. Grill or broil chicken for 6-8 minutes per side until cooked through and nicely browned on the outside. Serve immediately with a fresh squeeze of lemon.

Inspired by Lovegrowswild.com

Submitted by Barb L.