Chios Chicken Thighs

I love grilling marinated meats. I hate disposing of marinades, it just feels wasteful. So I made a marinade that's mostly dry, with big chunks of onion and lemon that you can eat!

Author

Christian Leue 

Servings

4-6

Category

Dinner

Ingredients

• 8 chicken thighs (bone-in, skin-on)
• 4 small onions, root end trimmed, peeled, and quartered
• 4 lemons, two halved and juiced, two cut into quarters
• 3 Tbsp Chios N27
• 4 bay leaves
• 1/4 cup olive oil
• 1 tsp salt

Directions

1. Add all of the ingredients (including the lemon rinds) to a large bag and mix well. Allow to marinate in the fridge for 3-4 hours. Worst case even a half-hour works at room temp, it just won't be as flavorful.
2. Preheat your grill to 350°F and prep for indirect cooking. This is a perfect recipe to make in a pellet grill as the wood supplies great smoky flavor.
3. Place everything in a single layer directly on the grill, with the chicken pieces skin-side up.
4. After 20 minutes flip the onions and lemon pieces, then brush with the marinade liquid, and place the chicken thighs on top of them, keeping the skin side up. Continue to cook until the chicken skin is crispy and golden-brown (approximately 20-30 more minutes).
5. Remove everything to a platter and serve. Everything should be juicy enough that you won't require any sauce, perhaps just a squeeze of fresh lemon and salt to your tastes.