Author Pam - For the Love of Cooking / Original Food Network
Equipment
Grill Pan
Ingredients
5bonelessskinless chicken thighs
1tbspolive oil
1tbspred wine vinegar
1cloveof garlicminced finely
1 ½tbspfresh basilchopped
Sea salt and freshly cracked pepperto taste
Instructions
Remove any extra fat off of the chicken thighs then place into a large zip lock bag.
Whisk together the olive oil, vinegar, garlic, basil, sea salt, and freshly cracked pepper, to taste, until well combined. Pour over the chicken thighs and shake them to combine evenly. Refrigerate for 3-12 hours.
Remove the chicken from the refrigerator 20 minutes prior to cooking.
Heat a grill pan that has been coated with cooking spray over medium-high heat.
Season each chicken thigh with a bit of sea salt and freshly cracked pepper, to taste, on both sides.
Place the chicken thighs into the hot grill pan and cook for 4 minutes then flip over.
Cook for another 4-5 minutes, or until the chicken is cooked through.
Remove from the grill pan and let the meat rest for 5 minutes before serving. Enjoy.