Ingredients
- 8 chicken thighs bone-in, skin-on
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 4 garlic cloves finely minced (I used my microplain to make sure the garlic is almost a paste)
- 2 tbsp herbs of your choice I used parsley, rosemary and oregano. Thyme and marjoram are all good with chicken too.
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs.
- Allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge.
- Preheat your grill for 15 minutes, medium to medium-low heat. It’s a good idea to have a cool spot on your grill where you can move the thighs if they brown too quickly.
- Cook the thighs for 10-12 minutes per side.
- For the last 5-10 minutes of cooking, turn the heat up and allow the thighs to char a little, making sure the skin is nice and crisp.