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1
In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil.
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2
Whisk to combine.
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3
Place the chicken thighs in a wide flat dish so they are in a single layer.
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4
Add the herb mixture.
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5
Massage the thighs to coat with the herb mixture.
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6
Cover and refrigerate overnight.
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7
Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
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8
Preheat grill.
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9
Brush and oil the grill to clean.
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10
Remove the chicken from the marinade and brush off any excess herbs and oil.
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11
Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
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12
Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around.
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13
Place the chicken, skin side down, on the preheated grill.
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14
Place the lemons, flesh side down, on the preheated grill.
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15
Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern.
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16
Grill the chicken for another 3 to 4 minutes.
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17
Turn the chicken over and grill for another 4 to 5 minutes.
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18
Check for doneness (the chicken should be well cooked).
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19
Check the lemon halves to see if they are beautifully caramelized.
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20
Turn over to grill on the bottom for 2 to 3 minutes.
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21
Serve the chicken with grilled lemon.
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22
Call yourself a superstar!
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23
March - Why We Love: Lemons
