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Marinated in olive oil, lemon, rosemary, thyme, garlicky goodness. So juicy, tender and moist, grilled to perfection!
This can be a summertime favourite. With a straightforward garlicky-lemony-herby marinade, I can prep the whole lot the night time earlier than, firing up the grill proper earlier than serving.
I additionally double the batch for leftovers, which go superbly in salads, sandwiches, grain bowls and a lot extra. And when it’s too chilly exterior, I’ll throw these unhealthy boys proper on a forged iron grill pan. I’ll even swap out the contemporary herbs for dried so I don’t should make that emergency grocery run when there’s about 18 inches of snow exterior.
I prefer 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 a better 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 may 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 right ratio is 1 tablespoon contemporary herbs to 1 teaspoon dried herbs.
WHAT IF I DON’T HAVE A GRILL?
No grill, no drawback. A forged iron grill pan or a massive forged iron skillet will work superbly right here, particularly throughout these winter month when it’s too chilly to grill out!
- 3 tablespoons additional 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 measurement Ziploc bag or massive 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.
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