4boneless skinless chicken thighstrimmed of extra fat
1tbspfresh basilfinely chopped
1tbspfresh thyme leavesfinely chopped
2tspfresh oregano leavesfinely chopped
Juice and zest from 1/2 a lemon
2tbspolive oil
2large cloves of garlicminced
Instructions
Combine the chicken thighs together in a large Ziplock bag with basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. Mix until evenly coated then set inside the refrigerator to marinate for 30 minutes.
Remove the chicken from the refrigerator 10 minutes prior to cooking.
Heat a grill pan coated with cooking spray over medium-high heat.
Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
Place the chicken thighs into the HOT grill pan and reduce heat to medium then cook for 7-8 minutes then flip and continue to cook for 6-7 minutes, or until the chicken is cooked through.
Remove the chicken from the grill pan and set it aside to rest for 5 minutes. Serve with lemon wedges and enjoy.