This is such an easy, tasty dish. No marinading. Just lemony deliciousness on your plate in 1/2 an hour. I definitely recommend working with thinner pieces of chicken so that they cook through quickly and evenly (and so that you don't end up with charred chicken on the outside, pink totally uncooked chicken on the inside). Oh to the hot days of summer.... so perfect for the bbq. Bon appétit!
Ingredients:
Ingredients:
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for grill
1 small garlic clove, minced
1 tsp freshly cracked pepper
8 boneless, skinless chicken thighs (about 2 pounds total)
Directions
1. Heat grill to high; lightly oil grates. Mince 1 garlic clove, and place in a shallow dish. Add lemon juice and 1 tablespoon oil; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes (and up to 30).
2. Brush bread on both sides with remaining 2 tablespoons oil; season with salt and pepper. Grill bread until beginning to char, about 1 minute per side. Cut remaining garlic clove in half, and rub cut sides over grilled bread; set bread aside (discard garlic clove).
3. Grill chicken until opaque throughout, 1 to 3 minutes per side. Serve with fresh lemon wedges.
- recipe and photo cred to Everyday Food
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