Marinated Chicken Thighs

Ingredients

• 2 cups parsley leaves fresh chopped
• 4 large sprigs rosemary fresh chopped
• 8 large sprigs thyme leaves fresh chopped
• 3 cloves garlic minced
• 1.3 cups olive oil extra-virgin
• 2 tablespoons cracked pink peppercorns 
• 2 tablespoons cracked peppercorns black
• 4 servings salad for serving
• 4 servings flaky salt such as maldon, for seasoning
• 1 small shallots diced
• 8  skin-on chicken thighs 

Equipment

• bowl
• paper towels
• grill
• ziploc bags

Directions

1. Mix the parsley, thyme, rosemary, garlic, shallots, black peppercorns and pink peppercorns together in a bowl.
2. Add the olive oil to cover the herbs/spices. Set aside 2 tablespoons of the marinade.
3. Place the chicken thighs in a resealable plastic bag.
4. Add the marinade and marinate overnight in the refrigerator.
5. Preheat the grill to medium.
6. Remove the chicken thighs from the marinade, pat with a paper towel and place, fleshy-side down, on the hot grill. Grill until cooked through, turning once, 7 to 8 minutes per side. Finish with the reserved 2 tablespoons of marinade and some flaky salt.
7. Serve on top of your favorite salad.