5large cloves of garlicminced, approximately 1 1/2 tablespoons
1 1/2teaspoonsdried oregano
1 1/2teaspoonskosher salt
1teaspoonfreshly ground black pepper
3-4poundschickenI typically use 9-10 boneless skinless chicken thighs
Place the chicken in a gallon size zip-close bag or an airtight container. Stir together the marinade ingredients and pour over the chicken. Seal and turn the bag or container to coat the pieces evenly. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for a minimum of 24 hours most of the time, because the longer time makes a huge different in the flavor.
When ready to cook the meat, let the chicken rest on the counter for 30 minutes to an hour prior to cooking. Preheat the grill to medium heat. For boneless skinless chicken thighs, cook the meat 6 minutes on each side. Then increase the heat closer to medium-high and cook an additional 4 minutes, as needed. Enjoy!
The nutritionals from the recipe card are calculated based on the full recipe of marinade. However, the chicken will only absorb a small percentage of the marinade.