Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest, finely grated
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium lemon, sliced into rounds
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Whisk together the olive oil, lemon juice, zest, garlic, oregano, salt, and pepper in a large bowl. Note: Whisking emulsifies the oil and juice so the marinade coats evenly.
  2. Add the chicken thighs to the bowl and toss them until every inch is covered.
  3. Let the meat marinate for at least 30 minutes. Note: This is where the acid starts working on the fibers.
  4. Preheat your grill to medium high heat.
  5. Place the thighs on the grill and cook for 5–6 minutes per side. Wait until you see deep mahogany grill marks and the meat reaches an internal temperature of 165°F (74°C).
  6. During the last 2 minutes of cooking, toss the lemon slices onto the grill. Cook until they are softened and slightly charred.
  7. Move the chicken to a plate and let it rest for 5 minutes. Note: Resting allows the juices to redistribute so they don't run out on the plate.
  8. Garnish with the chopped fresh parsley and those smoky grilled lemon slices.