4 boneless, skinless chicken thighs (or breasts if preferred)
1/4 cup extra-virgin olive oil
Juice and zest of 1 Meyer lemon
2 garlic cloves, minced
1 teaspoon dried culinary lavender (or 1 tablespoon fresh, finely chopped)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons fresh rosemary, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Marinate the chicken: In a medium bowl, whisk together oil, lemon juice and zest, garlic and all herbs. Place chicken in a shallow dish or zip-top bag and pour the marinade over it, ensuring each piece is coated. Cover and refrigerate for 2–4 hours.
Grill the chicken: Heat your grill to medium-high (around 400°F). Oil the grates lightly to prevent sticking. Remove chicken from the marinade, shaking off excess. Grill for 6–8 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Chicken should have nice grill marks and a golden-brown hue.
Rest the chicken: Transfer the grilled chicken to a platter and let it rest for 5 minutes. This helps retain juices and intensifies flavor.
Serve: Drizzle with a little extra virgin olive oil, garnish with more fresh herbs & pair with Terre Melange!
Servings: 4
Prep time: 20 minutes
Marinating time: 2–4 hours
Cook time: 15–20 minutes