1 Pkg Bell & Evans Boneless, Skin On Legs
2 Lemons, juiced
1 T Lemon zest
5 T Olive oil, divided
3 Cloves garlic, chopped
1 tsp Fresh thyme leaves
1 tsp Salt
1/2 tsp Pepper
4 C Spring salad mix
1/2 C Radish slices (about 4 radishes)
1/4 C Fresh parsley, coarsely torn
1/4 C Fresh chives, chopped
2 tsp White wine vinegar
- Reserve 2 teaspoons of lemon juice for salad, & set aside. To make marinade, combine remaining lemon juice, lemon zest, 3 tablespoons olive oil, garlic, thyme, salt & pepper in a small bowl. Set aside.
- Lay boneless chicken legs on a work surface, between two pieces of parchment paper, and pound chicken with a meat tenderizer or a rolling pin until about 1/2” thick. Place chicken in a zip-top bag and add lemon-thyme marinade. Marinate for 30 minutes.
- Heat grill or grill pan to medium-high. Gently lay the chicken on the hot grill, leaving about 1” between each piece to ensure that the meat gets a proper char. Leave the chicken untouched for 3 minutes to form a crust, which will help it release from the grill. If the chicken sticks, it hasn’t yet seared. Wait a minute and try again.
- Flip and cook the other side for 3 to 4 minutes, until the chicken reaches an internal temperature of 165°F, as measured by a digital meat thermometer.