Here’s a great summer recipe for savory juicy grilled chicken. I prefer bone-in thighs with skin-on, but you can use skinless, boneless breast or thigh meat if that’s your dietary preference. For boneless breasts, cut the breast in half, place the meat between two layers of plastic wrap or parchment paper, and using a meat mallet or rolling pin, pound the meat to an even thickness (about 1/2 - 3/4 inch) so it cooks evenly. Reduce the cooking time for boneless breast meat so it doesn’t over-cook and dry out. Serve with Lemony Orzo Salad with Asparagus, or a green salad. A chilled Rosé or soft Loire Valley Sauvignon Blanc will pair well with this dish. You might even want to try a slightly chilled light Beaujolais Nouveau.

Ingredients:
Serves 4-6

6 bone-in skin-on chicken thighs (air-chilled preferred)
For the Marinade:
1/3 cup soy sauce
¼ cup olive oil
¼ red wine, sherry, or balsamic vinegar
1 teaspoon oregano (see note)
½ teaspoon sweet basil (see note)
½ teaspoon garlic powder or two cloves of garlic crushed, finely minced, or grated with a micro-plane
¼ teaspoon pepper
2 teaspoons fresh lemon juice (optional, but recommended)

*Note: substitute 1 ½ teaspoons Herbes de Provence for oregano and basil, or 1 teaspoon each of ground dried thyme and dried rosemary.

Preparation:

In a large bowl, combine the marinade ingredients and add the chicken pieces; marinate for at least two hours, preferably 4 hours.
Preheat your grill to hot.
Remove the chicken from the marinade and wipe the excess marinade off each piece.
Place the chicken pieces on the grill over indirect heat and cook covered for 3 minutes per side, turning three times. Finish the chicken over direct heat to crisp the skin. (Note: when done the internal temperature of the chicken should be 165 F. for thighs or 160 F. for breast meat.)
Remove from the grill to a platter and tent for 5 minutes before serving.

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