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In a large bowl or a resealable plastic bag, combine all ingredients for the chicken marinade: 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the 4 boneless, skinless chicken thighs, ensuring they are fully coated. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours. If refrigerating, bring chicken to room temperature for 15 minutes before grilling.
While the chicken marinates, prepare the herb salsa. In a medium bowl, combine the 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh mint, 1/4 cup finely chopped fresh dill, 1 small finely minced shallot, 2 tablespoons drained and roughly chopped capers, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1/4 teaspoon red pepper flakes (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine. Set aside.
Preheat your grill to medium-high heat, aiming for a temperature between 400-450°F. Clean the grill grates thoroughly with a grill brush and then lightly oil them to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken thighs directly on the preheated grill grates. Grill for 6 to 8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F. Grill marks should be visible and the chicken should be nicely browned.
Once cooked, transfer the grilled chicken thighs to a clean cutting board. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and flavorful chicken.
You can serve the chicken thighs whole, or slice them into strips or chunks as desired. Spoon a generous amount of the prepared herb salsa over each piece of grilled chicken. Serve immediately.

In a large bowl or a resealable plastic bag, combine all ingredients for the chicken marinade: 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the 4 boneless, skinless chicken thighs, ensuring they are fully coated. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours. If refrigerating, bring chicken to room temperature for 15 minutes before grilling.
While the chicken marinates, prepare the herb salsa. In a medium bowl, combine the 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh mint, 1/4 cup finely chopped fresh dill, 1 small finely minced shallot, 2 tablespoons drained and roughly chopped capers, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1/4 teaspoon red pepper flakes (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine. Set aside.
Preheat your grill to medium-high heat, aiming for a temperature between 400-450°F. Clean the grill grates thoroughly with a grill brush and then lightly oil them to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken thighs directly on the preheated grill grates. Grill for 6 to 8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F. Grill marks should be visible and the chicken should be nicely browned.
Once cooked, transfer the grilled chicken thighs to a clean cutting board. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and flavorful chicken.
You can serve the chicken thighs whole, or slice them into strips or chunks as desired. Spoon a generous amount of the prepared herb salsa over each piece of grilled chicken. Serve immediately.