My favorite way to eat chicken is grilled. I love the smoky flavor you get with cooking it over an open flame. But what if I told you there are simple ways to add extra flavor to your dish? This sauce is quick to make and adds such a brightness to your chicken. It also is delicious over white fish!
For this recipe, all you need to do is a little bit of chopping. You do not need to use any pans, so the clean up is easy. First you dice your sauce ingredients. Add it to a bowl and mix. Set aside and create your marinade for the chicken. I like to marinade my chicken in a glass bowl or ziplock bag overnight for optimal flavor. But if you want to do it same day, give it at least 4 hours.
For the chicken, cook times may vary based on the thickness of the chicken. I prefer chicken thighs because of the slightly fattier flavor, but white meat is just as good. If you can, stick to skin-on because the skin will char more for better flavor. I love to spoon the sauce right over the chicken when it is done cooking!
1 Diced Shallot
1/4 Cup Chopped Basil
1/4 Cup Chopped Parsley
2 Cloves Fresh Garlic
Juice 1/2 Lemon
Salt and Pepper to Taste
1/2 Cup Olive Oil
1 Tsp White Wine Vinegar
Zest 1/2 Lemon
6 Chicken Thighs
1/2 Cup olive oil
2 Cloves Garlic
1 Tsp Each Dried Oregano and Sage
Pinch of Salt and Pepper
2 Tbsp Lemon Juice
Marinate your Chicken thighs with the marinade ingredients and set in the fridge for minimum 1 hour.
Grill your chicken until golden brown and 165F internal
Mix your sauce ingredients into a bowl.
Drizzle your sauce on your chicken.