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Marinated in olive oil, lemon, rosemary, thyme, garlicky goodness. So juicy, tender and moist, grilled to perfection!
It is a summertime favourite. With a straightforward garlicky-lemony-herby marinade, I can prep all the pieces the night time earlier than, firing up the grill proper earlier than serving.
I additionally double the batch for leftovers, which go fantastically in salads, sandwiches, grain bowls and a lot extra. And when it’s too chilly exterior, I’ll throw these dangerous boys proper on a forged iron grill pan. I’ll even swap out the contemporary herbs for dried so I don’t must make that emergency grocery run when there’s about 18 inches of snow exterior.
I wish to serve these with a light-weight spring combine salad, some crusty bread and a glass of white wine for a full, rounded out meal.
CAN I USE CHICKEN BREASTS?
Sure, hen breasts can completely be used right here however hen thighs have extra darkish meat and the next fats content material which can yield juicier, extra flavorful hen when thrown on the grill.
I DON’T LIKE ROSEMARY. CAN I SUBSTITUTE SOMETHING ELSE?
Completely! You possibly can substitute oregano or dill (dried or contemporary!) or another herb of your selecting. And since dried herbs are sometimes stronger/concentrated than contemporary herbs, you want much less when utilizing dry. The proper ratio is 1 tablespoon contemporary herbs to 1 teaspoon dried herbs.
WHAT IF I DON’T HAVE A GRILL?
No grill, no downside. A forged iron grill pan or a giant forged iron skillet will work fantastically right here, particularly throughout these winter month when it’s too chilly to grill out!
- 3 tablespoons further virgin olive oil, divided
- 1 shallot, diced
- 3 cloves garlic, minced
- 2 tablespoons chopped contemporary parsley leaves
- 1 tablespoon chopped contemporary rosemary
- 1 tablespoon chopped contemporary thyme leaves
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- Kosher salt and freshly floor black pepper, to style
- 2 kilos boneless, skinless hen thighs
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OLIVE OIL MIXTURE: In a medium bowl, mix 2 tablespoons olive oil, shallot, garlic, parsley, rosemary, thyme, lemon juice, lemon zest, 1 teaspoon salt and 1 teaspoon pepper.
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In a gallon dimension Ziploc bag or giant bowl, mix hen and OLIVE OIL MIXTURE; marinate for no less than 2 hours to in a single day, turning the bag often. Drain the hen from the marinade.
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Preheat grill to medium excessive warmth.
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Brush hen with remaining 1 tablespoon olive oil; season with salt and pepper, to style.
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Add hen to grill, and prepare dinner, turning often, till hen is totally cooked by, reaching an inside temperature of 165 levels F, about 10 minutes.
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Serve instantly.
