Recipe by Sneji/ The Modern Nonna (video!)
Prep Time: 5 minutes / Cook Time: 30 minutes / Servings: 4
Ingredients:
- 1 cup fresh herbs, such as basil, parsley, oregano
- 4 cloves garlic, peeled
- 1 lemon, juiced
- ¼ cup olive oil, more as needed
- 12 boneless skinless chicken thighs, or any cut of chicken
- 1 Tbsp salt
- ½ Tbsp pepper
- 1 Tbsp mayonnaise, or plain yogurt, or sour cream
- 2 yellow potatoes, cut into wedges (optional)
Directions:
- In a food processor or a blender, add any fresh herbs you like. Add the garlic, lemon juice, and ¼ cup olive oil. Process for 30 seconds or until a loose consistency forms. (Add more olive oil as needed).
- Add the chicken to a bowl and season with salt and pepper. Add the mayo and the herb mixture. With clean hands, massage the chicken well and let it sit for at least 1 hour or up to overnight in the fridge.
- Once you are ready to cook the chicken, simply add it to a hot grill, over medium heat. If you have any marinade leftover, I like to pour it on top of yellow potato wedges separately in a small dish (or foil tray) and cook them alongside the chicken. Cook the chicken for 25 to 30 minutes, turning it over a few times with the grill lid open, or until a meat thermometer inserted into the thickest part of a piece of chicken measures 165°F. Please keep an eye on the chicken as the cook time will vary based on the size and thickness of the meat. The chicken can also be baked in the oven, instead of grilled.