You know how I started that mini organic garden in the Spring?
Well, you wouldn’t know it because I have completely sucked at posting any updates. Overall the garden is doing great, especially the parsley and oregano! It’s going so well I have been trying to find new and creative uses for the abundant herbs sprouting outside.
My husband suggested grilling some chicken for dinner the other day so I conjured up this tasty little marinade to use up some of the herbs. It came out really great, was insanely easy and best of all, it used ingredients you most likely already have in your kitchen.
This simple Herb Marinade is perfect for bone-in chicken and is delicious on hardy fish like Salmon or lean cuts of beef like London Broil.
If you really want to kick this dish up a bit, save a bit of the marinade to drizzle over the cooked chicken as a sauce. Make sure to set it aside before pouring over the chicken so it’s not contaminated by the raw chicken.
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Herb Marinated Grilled Chicken
- 1.25 pounds 8 pieces skinless chicken legs or thighs (bone-in)
- 1/2 cup packed parsley leaves
- 1/4 cup packed oregano leaves
- 1/4 cup packed cilantro leaves
- 2 to 3 cloves garlic
- 1.5 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- Separate the leaves from the stems of the herbs (shown left to right: parsley, oregano, cilantro).
- Place garlic in bowl of food processor and process until chopped. Add in herbs, olive oil, salt and red pepper flakes. Pulse until combined. You may have to use a spatula to scrap the sides a few times.
- Pour marinade over chicken in a container or ziploc bag and make sure it's evenly distributed. Refrigerate at least a couple of hours or overnight.
- Grill chicken until cooked through and juices run clear. If using a thermometer, the correct internal temperature is 165F. Enjoy!