Grilled Garlic Herb Chicken – Grilling season is almost upon us, which calls for my favorite marinade. It’s bright, packed full of flavor, and slightly tangy. It comes together quickly and it’s so versatile. Don’t try to substitute the herbs for dried in this recipe, fresh ones are essential here. This recipe is technically for chicken, but I use the basic marinade for all vegetables and pork. I save a little bit to drizzle extra on top of my chicken when it’s done cooking.  Asparagus is in season right now and my favorite vegetable to throw on the grill alongside the chicken.

Ingredients

• 1 medium shallot
• 5 cloves garlic
• 3 ounces fresh basil
• 3 tablespoons fresh thyme
• 2 teaspoons sea salt
• 1/8 cup + 1 tablespoon white wine vinegar
• 1 cup olive oil
• 2-3 lbs chicken thighs

Directions

Roughly chop the shallot, garlic, basil, and thyme.

Put them in a food processor, or large mason jar/bowl if you have an immersion blender. Add the salt and white wine vinegar. Pour olive oil over the top.

Blend for 45 seconds, or until all large pieces have broken up.

Pour the mixture over the chicken and let it marinade for 2-3 hours. You can save ¼ to ½ cup of the marinade to put over any vegetables you have.

Grill the chicken on each side for 6-8 minutes per side, or until the internal temperature is 165.

You can grill your favorite keto-friendly vegetables along side it. Asparagus and zucchini are my favorite.

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Yield: 4 servings

Garlic Herb Chicken Thighs

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This garlic herb chicken is so tasty - made with shallots, garlic, basil, thyme, and more!

Ingredients

• 1 medium shallot
• 5 cloves garlic
• 3 ounces fresh basil
• 3 tablespoons fresh thyme
• 2 teaspoons sea salt
• 1/8 cup + 1 tablespoon white wine vinegar
• 1 cup olive oil
• 2-3 lbs chicken thighs

Instructions

Roughly chop the shallot, garlic, basil, and thyme.

Put them in a food processor, or large mason jar/bowl if you have an immersion blender. Add the salt and white wine vinegar. Pour olive oil over the top.

Blend for 45 seconds, or until all large pieces have broken up.

Pour the mixture over the chicken and let it marinade for 2-3 hours. You can save ¼ to ½ cup of the marinade to put over any vegetables you have.

Grill the chicken on each side for 6-8 minutes per side, or until the internal temperature is 165.

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  Pompeian Gourmet White Wine Vinegar, Bright & Fresh Flavor, Perfect for Salad Dressings, Shellfish & Sauces, 16 FL. OZ., Pack of 6
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  Overmont Grill Griddle Accessories Set, 8-Pieces Outdoor Heavy Duty Flat Top Grilling Tool Kit in Carrying Bag – Great for Indoor-Outdoor BBQ, Camping, Teppanyaki
• 
  Hamilton Beach 10-Cup Food Processor & Vegetable Chopper with Bowl Scraper, Stainless Steel (70730)
• 
  365 Everyday Value, Organic Extra Virgin Olive Oil, 100% Mediterranean Blend, 33.8 fl oz
• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 868Total Fat: 66gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 387mgSodium: 998mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 72g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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