Sally's Recipe Of The Week: Lemon-Rosemary Chicken Thighs
Lemon-Rosemary Chicken Thighs Serves 2
Here is what you will need:
4 skinless boneless chicken thighs (You can do breasts if you want) 2 sprigs of fresh rosemary , chopped 2 sprigs of fresh oregano, chopped 2 cloves garlic, chopped zest and juice of one lemon 1/2 to 1 tsp red pepper salt Olive oil
Trim excess fat off of the thighs.
Prep your herbs, strip them off the stems and chop up the leaves. Chop up your garlic and zest then juice your lemon.
Put the herbs, red pepper, lemon juice, lemon zest and garlic in a large zip-lock bag. Drizzle in 2 TBS or so of olive oil and mix it all up by squishing it around the bag.
Place the chicken in the bag, squeeze out as much air as you can and seal up the bag. Work the chicken around the bag to get all of it completely coated. Put in fridge if you are going to grill/cook it later. If you want to use it soon, let marinate on the counter for 30 to 45 minutes. If putting in fridge remember to let it come to room temperature before you put it on the grill.
Remove chicken from marinade and discard marinade. Season the chicken with salt.
Grill the chicken about 8 minutes a side. Check to make sure it's cooked all the way through. You could also roast the chicken in the oven.