Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 3 cloves garlic, minced
  • 2 tbsp fresh mint leaves, finely chopped
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 lbs boneless, skinless chicken thighs, patted dry

Instructions:

  1. In a medium bowl or sealable bag, whisk together the olive oil, lemon juice, zest, minced garlic, chopped mint, oregano, salt, and pepper. Add the chicken thighs, ensuring every piece is thoroughly coated, and let the meat rest at room temperature for 30 minutes.
  2. Preheat your grill to medium-high heat (approx. 400°F / 200°C) and lightly oil the grates. Place the chicken on the grill and sear for 5–7 minutes per side until deep mahogany-colored grill marks appear.
  3. Use a meat thermometer to ensure the thickest part of the thigh reaches an internal temperature of 165°F (74°C). Remove from the grill and let the meat rest for 5 minutes before serving.