Since opening my heart to the indoor electric grill, I’ve had some strange, unscientific but supremely tasty successes with some phenomenally healthy flavor combinations.
This post is devoted to my new favorite recipe for grilled chicken thighs. If you’ve been following my blog, you know how I sing the praises of dark meat. If you’re not on board yet, check this post out, then re-join us.
Before I tell you the proportions, I’ll discuss the health benefits of each item. This way, while you’re cooking, you’ll be stimulated not only by the flavors, but also about the favor you’re doing your body.
We start with the core of the dish, the chicken thigh. It is high in healthy monounsaturated fat and provides you with all the protein you need after a workout. You’ll marinade this thigh in ingredients guaranteed to positively impact your quest for wellbeing. In your lemon juice, you’re receiving strong antibacterial, antiviral and immune-boosting powers. Garlic delivers important cardio protective qualities. Olive oil has long been considered one of the healthiest foods on earth and is a known anti-inflammatory.
The health benefits are numerous, but we’re really interested in the flavor. The end result is a fresh citrus flavor with a deep, juicy, powerful bite from the combination of the garlic and the fat from the darker meat.
This is an easy recipe, but you need to make sure that your chicken thighs rest in the marinade for at least half an hour. If you have the time, letting them relax in the fridge for several hours will really make the flavors pop.
Here are your ridiculously simple instructs:
Combine 4 tablespoons of extra virgin olive oil, the juice from ½ small lemon, 1 tablespoon of finely chopped garlic (feel free to substitute garlic powder) and a generous amount of salt and pepper in a bowl. Coat 8 organic chicken thighs in the marinade then stick the bowl in the fridge to chill.
Brush your grill with olive oil, heat to medium and throw those bad boys on for 15 minutes on each side.
If you’re eating healthy, pair the thighs with a Japanese yam or serve sliced over greens and veggies. If you’re indulging, I suggest two thighs on a pretzel bun with lettuce, tomato and raw fresh onion with a side of jalapeño potato chips.