Grilled Lime & Oregano Chicken Thighs

This chicken recipe is simple and loaded with flavor — a perfect weeknight dinner, but good enough for a special occasion. Plan ahead by marinating the chicken overnight.

I generally use boneless chicken thighs, but you can also use any boneless or bone-in breasts, thighs or legs. Alternatively, you can cube the chicken and make kabobs.

The chicken tastes great with lime or lemon juice, but I’m partial to lime.

Tip: Grill extra chicken and add it to a salad for lunch the next day. Toss with olive oil & lemon juice.

Photo: Slenderkitchen.com

Ingredients

• 1.5 lbs. boneless chicken thighs or breasts

• 3-4 garlic cloves, minced

• 1⁄2 tsp. fine Himalayan salt

• 1⁄2 tsp. freshly ground pepper

• 2 tsp. minced fresh oregano or 1 tsp. dried oregano

• 1 T extra virgin olive oil

• 1 T freshly squeezed lime or lemon juice

Instructions

In a bowl, combine the garlic, salt, pepper, oregano, oil and lime or lemon juice. Stir to form a paste.

Place the chicken pieces in a casserole dish, then pour the marinade on. Use a brush to cover each piece on both sides. Cover the dish and refrigerate for 2 to 24 hours for the deepest flavor.

Remove the chicken from the fridge 30 min. before grilling. Heat your grill to medium heat (325° F - 375° F), then add the chicken. Turn it each piece once or twice for 20 min. (or so) until the chicken is firm to the touch and registers 165° F. Time varies by thickness and temp.

Serve with grilled vegetables or a tossed salad. It pairs really well with this Peach & Tomato Caprese Salad.

Serves: 4