• 1 chicken thigh (boneless/skinless)
  • 1 tbsp olive oil
  • 2 tsp red wine 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.

Preheat your grill to 350°F. You may need to oil the grate before heating so the chicken doesn't stick. Remove the chicken from the marinade. Place on the heated grill grates. Let the chicken cook for 6-8 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thigh. The chicken should easily be able to come off of the grill. Cook for an additional 6-8 minutes. Use a digital thermometer to make sure the internal temperature reaches 165°F. Remove chicken from the grill and let rest for 3-4 minutes. If you don't have access to a grill, you can bake in the oven at 375°F for 20-25 minutes or until internal temperature reaches 165°F.


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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