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Grilled Chicken Thighs with Olive Oil and Lemon

12 Chicken Thighs
2 Lemons
8 Tablespoons Olive Oil
Salt and Pepper

Bone out the thighs but leave on the skin.
Squeeze the lemons and mix the juice with the olive oil and seasonings.
Leave the thighs in this marinade for an hour or two.

To cook, put the grill on to hottest and let it get hot.
Make sure the grill pan is clean and put the thighs , skin side down , on the grill.
Grill like this for 4 mts. then baste with any juices in the pan plus any remaining marinade.
Then grill for another minute or two.
Turn them over and with the skin side up grill at the same heat and for the same time.
Now take one off the grill and cut into it to make sure it is cooked.
Eat these hot from the pan with rice or new potatoes or just some crisp french bread.

Leave these cool and they make great finger food for a picnic.
The whole process also works well on a barbeque.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef