Begin by making the herb mixture. Finely chop, or in a small food processor combine the rosemary, oregano, basil, parsley, chives, garlic, shallot, 1 ½ tbsp. of salt, sprinkling of pepper, vegetable oil and the zest of 2 lemons. Pulse to combine into a chunky paste.
Add chicken to a large resealable bag. Pour the paste over the chicken thighs and gently massage, making sure to coat every piece.
Refrigerate for 2 hours up to 6.
Preheat grill to medium heat, about 350 F. Clean and oil grates.
Grill chicken pieces for 20-25 minutes. Flipping every so often and making sure the chicken doesn't burn. You want a nice char and the fat to render.
Remove from grill and juice 1 lemon over the hot chicken. Sprinkle with any of the leftover fresh chopped herbs as well as a light sprinkling of salt.
Recipe Courtesy of Megan Mitchell
As Seen on Grill Next Door on Yahoo!