We've finally gotten a decent amount of rain and some of my garden is coming back to life (I'm not so good at watering regularly like I should). That means I have a lot of basil to use right now. I found this recipe on one of my favorite blogs for a quick weeknight dinner and already had some chicken thighs in the freezer. The marinade was simple and tasted great. This takes practically no time to make, which is my kind of dinner lately!
Source: For the Love of Cooking
- 5 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove of garlic, minced finely
- 1 1/2 tbsp fresh basil, chopped
- Sea salt and freshly cracked pepper, to taste
Remove any extra fat off of the chicken thighs then place into a large zip lock bag.
Whisk together the olive oil, vinegar, garlic, basil, sea salt, and freshly cracked pepper, to taste, until well combined. Pour over the chicken thighs and shake them to combine evenly. Refrigerate for 3-12 hours.
Remove the chicken from the refrigerator 20 minutes prior to cooking. Heat the grill to medium-high heat. Season each chicken thigh with a bit of salt and pepper, to taste, on both sides. Place the chicken thighs into the hot grill and cook for 4 minutes then flip over. Cook for another 4-5 minutes, or until the chicken is cooked through. Remove from the grill and let the chicken rest for 5 minutes before serving.