After enjoying several successes with marinating and grilling chicken this summer, I decided to try one more marinade combination this past week. I had an abundance of lemons and limes on hand, so I just added some oil and spices and went with it. We loved it. Allowing the chicken to rest for 24 hours prior to cooking really helped the flavor penetrate all the way through the meat. After meals like this one, I am once again happy to live in the southwest. It's always nice to be able to grill through the winter in lovely weather.
Lemon Lime Herbed Marinade for Chicken Thighs
1/2 cup light flavored olive oil
juice of 4 small lemons
juice of 4 small limes
4 garlic cloves, minced
2 teaspoons kosher salt
1/2 teaspoon freshly cracked pepper
1 1/2 teaspoons herbs de provence
4 pounds chicken thighs
Combine everything except the chicken in a small bowl and whisk together. Place the chicken pieces in an airtight container or large ziploc bag. Pour the marinade over the chicken and seal the container. Shake the container to coat thoroughly. Marinate for 24 hours, turning the container a few times to ensure even coverage with the marinade.
When you are ready to grill or bake the chicken, allow the meat to warm on the counter for at least 30 minutes prior to cooking.
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