2 small lemons, zested and juiced
2 TB fresh or 1 TB dried thyme, chopped
1 clove or ½ tsp. minced garlic
¼ cup olive oil
Fresh ground pepper and salt to taste (~1/4 tsp. each)
8 chicken thighs
In a large bowl, pie plate, or sealable bag, combine zest of lemons, juice of lemons, thyme, garlic, olive oil, pepper and salt. Add chicken, coating all sides with marinade. Marinate a minimum of 2 hours & up to overnight in the refrigerator. Grill chicken over medium heat 6-8 minutes, turning once or until no longer pink in center.
