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Begin by making the herb mixture. In a small food processor add the zest from both lemons, garlic, shallot, basil, rosemary, oregano, grapeseed oil, parsley, chives, 1 ½ tbsp. of salt and 1 tsp. pepper. 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 at least 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 of the zested lemons over the hot chicken. Sprinkle with any of the fresh herbs as well as a light sprinkling of salt.
Recipe Courtesy of Megan Mitchell
As Seen on Grill Next Door on Yahoo!