2lbsboneless skinless chicken thighs(marinade will be enough for 2-3 lbs)
1/2cupvegetable or canola oil
3ripe lemonsjuice only
3tbspwhite wine vinegar
3tbspfresh minced dill weed
2tbspfresh minced parsley
1tspfresh cracked black pepper
Set aide enough time for the chicken to marinade. Marinading chicken will take at least 2 hours or up to 12 hours.
Combine all ingredients in a jar, close the lid tight, and shake it like Ricky Martin just came on the radio.
Place chicken in a large zip-lock bag and pour the marinade all into the bag.
Close the bag, letting all the air out, and lay the bag down either in a large plate or a sheet pan. Place the pan in the refrigerator and let it marinade.
Cooking the chicken:
Start the coals about 20 minutes before ready to cook the chicken and make sure to pre-heat the grill first.
Brush the grill grate with some oil to grease it and place chicken on the grill. Close the lid and cook for about 5-6 minutes. Open the lid and use metal tongues to flip the chicken. Close the lid and cook for another 5-6 minutes.
Exact time for cooking the chicken will depend on the size of the thighs so use a meat thermometer to take internal temperature. Chicken is cooked when the thermometer reads 165° in the thickest part of the meat.