This Chicken is great year round, no matter the season! With lots of Garlic and Lemon, it's savory and delicious! Don't feel like grilling or the weather doesn't permit, no problem! Just bake @ 350 degrees for 50 minutes , until internal temp reaches 165 degrees.
Ingredients:
6-7 Chicken Thighs
1/4 Cup EVOO
5 Garlic Cloves, Crushed with Garlic Press
1 TBS Dried Basil or 4 TBS of Fresh Basil
Pinch of Crushed Red Pepper
2 Med. Lemons, Zested and then juiced
1 TBS of Kosher Salt
2 tsp of Cracked Black Pepper
Mix EVOO, Garlic, Basil, Crushed Red Pepper, Lemon Zest & Juice, Salt & Pepper all together in a small bowl. Put Chicken into a Gallon sized ziplock bag and pour wet mixture over the chicken and seal bag.
Move Chicken around inside the bag until well coated with the marinade and refridgerate over night or for at least 6 hours.
Prepare your grill. I use a Traeger Wood Pellet Grill. If this is the case for you, pre-heat your grill to 375 degrees. When the grill is ready, cook Chicken for 30 to 35 minutes depending on the size of the pieces. Making sure to turn the Chicken over about 20 minutes in.
Once it's reached 155- 160 degrees, remove from grill, cover with foil and let rest for a few minutes.(it will continue to cook a bit more and will reach 165)
I recommend pairing the chicken with the Garlic Mashed Potatoes with Ricotta & Green Beans with Pancetta. It makes a wonderful meal!
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