• 1 chicken thigh (boneless / skinless)
  • 1 tbsp olive oil
  • 2 tsp vinegar
  • 2 tbsp minced fresh parsley
  • 1 clove garlic, minced
  • 1/4 tsp crushed red pepper


Put garlic, parsley, crushed pepper, oil and vinegar in a blender and pulse until blended but not quite smooth. Place chicken and herb mixture  in a zip lock bag and let sit for at least 1 hour. Turn grill to high. Once it is hot, place chicken thighs on grill (you may want to oil the grill first). Cook for 3 min and flip. Turn grill to low and cook until done (about 12 min). Keep as much as possible of the herb mixture on the chicken while grilling.

Complete your meal with a side dish: (click on the title to view the recipe)

Pasta Primavera 

Sweet Potato Salad

Parmesan Roasted Acorn Squash

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