July has been hot this year, but the positive side of the heat is the ripening of garden and local produce. We grill often during the summer months and this citrus herb chicken is a family favorite. We are a dark meat family and I am a fan of boneless, skinless chicken thighs that cook quickly and stay moist. Rather than marinate the meat before grilling, we dip the hot grilled chicken in an herb and olive oil bath, then let it sit for a few minutes to absorb the flavors. It’s a perfect summer meal accompanied by fresh corn, Italian tomato salad, a bit of artisanal bread to dip into the chicken and tomato juices, some grilled eggplant, and zucchini, along with a ripe melon for dessert. Enjoy!
Grilled Citrus Herb Chicken
12-15 boneless, skinless chicken thighs
sprinkle of salt, pepper, garlic powder, onion powder
Citrus Herb Bath
1 c. extra virgin olive oil
1/2 c. fresh lemon juice
1/4 c. fresh orange juice
3 cloves garlic, chopped
2 Tbsp. fresh chopped herbs – rosemary, sage, parsley, basil and chives
1 tsp. dried Greek oregano
1 tsp. Za’atar or dried thyme to taste
1 tsp. kosher salt
freshly ground black pepper to taste
Preheat grill on high to around 400 degrees. Sprinkle both sides of each chicken thigh with salt, pepper, garlic powder and onion powder. Place meat on the grill and turn grill temperature down to medium. Close lid and let chicken cook for 7-10 minutes until the meat is partially cooked through. Turn chicken thighs over and with the lid up continue grilling 5-7 minutes longer until done. While the chicken is grilling combine the ingredients for the citrus herb bath and whisk until mixed. Pour herb bath into a glass pie plate. As soon as the chicken is cooked, take off the grill and immediately dip each piece in the herb bath on both sides. Transfer the meat to a serving platter. When all the chicken has been dipped, pour most of the remaining herb bath over the chicken and let it sit 5-10 minutes. Plan on 2-3 thighs per person. Serves 6-7.