Juicy, flavorful, and great for meal prep, these Greek marinated chicken thighs are dairy-free, gluten-free, and Whole 30.
Using a microplane, zest your fresh lemon.Next slice the lemon in half and juice the lemon.
Place the zest and juice in a large glass pyrex dish. Next add olive oil, garlic, fresh parsley, salt, pepper, and oregano.
Whisk the ingredients until throughly combined. Next add the chicken thighs into the pyrex dish with the marinade.
Flip to coat the chicken on both sides, cover and refrigerate at least 30 minutes or up to 24 hours.
Heat the grill to 350-400°F. Place the chicken thighs on the grill, evenly spaced out. Decrease the heat/flame to medium.
Close the lid and cook for 5 minutes.
After 5 minutes flip the chicken thighs and move the thighs from the back of the grill to the front of the grill.
Cook for 4 minutes.
After 4 minutes, check the internal temperature to see that they are roughly 165°F. Remove any pieces at 165°F and continue to cook the others 2 minutes more.
Let the chicken rest about 5-10 minutes before slicing and serving.