Ingredients Jump to Instructions ↓

  1. 12 boneless skinless chicken thighs (may substitute halved chicken breasts)

  2. 4 cloves garlic, crushed

  3. 1/2 orange, zest and juice

  4. 1 1/2 tbsp kosher salt

  5. 1 tbsp dried Italian herb mix (oregano, basil, rosemary, marjoram, thyme)

  6. 1 tbsp paprika

  7. 1 tbsp fresh ground black pepper

  8. 2 tbsp fennel seed, cracked and crushed slightly with flat of a knife

  9. 1 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in a large mixing bowl, and toss to combine completely (massaging in with your hands is the best method). Transfer to a zip lock plastic bag, and refrigerate at least 4 hours, or overnight.

  2. Set up your grill for direct cooking over medium-high heat. Brush grates lightly with oil when ready to start cooking. Remove chicken from marinade, place on preheated grill, and cook for 7 to 10 minutes per side, or until cooked through.

  3. In cooler weather, this recipe will still work great indoors using a stove top grill pan, or your oven's broiler.


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