Grilled Lemon Herb Chicken Thighs

• boneless, skinless chicken thighs, trimmed1 1/2 pounds
• extra-virgin olive oil3 tablespoons
• fresh lemon juice2 tablespoons
• finely grated lemon zest1 teaspoon
• garlic cloves, grated or minced3
• chopped fresh parsley1 tablespoon
• chopped fresh oregano, or 1 teaspoon dried oregano1 tablespoon
• kosher salt1 teaspoon
• black pepper1/2 teaspoon
• smoked paprika1/2 teaspoon
• red pepper flakes, optional1/4 teaspoon
• lemon, cut into wedges for serving1

Instructions

1. 1

   Pat the chicken thighs dry with paper towels, then place them in a shallow dish or zip-top bag so the marinade can coat every surface.

2. 2

   Whisk the olive oil, lemon juice, lemon zest, garlic, parsley, oregano, salt, pepper, smoked paprika, and red pepper flakes in a small bowl.

3. 3

   Pour the marinade over the chicken, turn to coat well, and refrigerate for 30 minutes, or up to 8 hours for stronger flavor.

4. 4

   Preheat a gas or charcoal grill to medium-high heat, about 425 degrees F, and clean the grates with a grill brush.

5. 5

   Lightly oil the grill grates, remove the chicken from the marinade, and let excess marinade drip off before placing the thighs on the grill.

6. 6

   Grill the chicken for 5 to 6 minutes per side, closing the lid between turns, until well marked and cooked through.

7. 7

   Check the thickest piece with an instant-read thermometer, and remove the chicken when it reaches 165 degrees F.

8. 8

   Rest the chicken on a clean plate for 5 minutes, then serve with fresh lemon wedges and any juices collected on the plate.