Herb and Garlic Grilled Chicken Thighs

Rinse thighs, pat dry and remove any excess skin hanging over the chicken. Sprinkle each piece with kosher salt and fresh cracked pepper. Place chicken into a medium bowl and add in the garlic, rosemary, juice of half a lemon, olive oil, parsley and red pepper flakes. Using your hands combine all ingredients making sure each piece is well coated. Cover bowl with plastic wrap and refrigerate for 15 – 20 minutes.

Now it’s time to grill! Remove chicken from the fridge and let come to room temperature. It is always important to let the meat come to room temperature when grilling – cold meat contracts when it hits a hot surface causing the meat to become tough. So when preheating your grill let your chicken, steak, whatever come up to temperature. Preheat your grill and get that sucker hot, about 400º. When hot, place the chicken skin side down and let cook covered for 10 minutes. Turn the thighs over and let cook an additional 7 – 10 minutes. They are done when a sharp knife pierces the skin and the juices run clear or a thermometer reads 180º.

Remove chicken from grill and sprinkle with juice from the remaining half of lemon. If you’re like me, add a little more crushed red pepper as well. I serve this along side buttery smashed red potatoes with thyme and a crisp salad. Enjoy!!