Grilled chicken oreganata

Serves: 4

Ingredients:

• 8 skinless chicken thighs
• 2 large lemons, juice
• Zest of one lemon
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh oregano
• 4 tablespoons chopped fresh parsley
• 1/4 cup olive oil
• Salt
• Black pepper

Preparation:

Mix together all of the marinade ingredients (everything except the chicken) and place in a Ziploc bag with the chicken thighs. Refrigerate for three hours to 6 hours. Preheat the grill to medium high heat. Grill the thighs 10 minutes on each side or until cooked through. Serve.

Irene Milito