Grilled Moroccan Chicken Thighs

• 3 T freshly squeezed lime juice
• 1/4 C EVOO
• 1/2 C finely chopped Italian parsley
• 2 T finely chopped fresh mint
• 1 T chopped fresh oregano
• 1 large cloves garlic crushed
• 2 t sea salt or Kosher salt
• 2 t freshly ground pepper
• 1 T smoked paprika
• 1 T ground cumin
• 1 T ground coriander
• 3 or more lbs. bonless skinless chicken thighs

1. Combine all marinade ingredients in large dish with slightly high sides (e.g. a baking dish) and add chicken, rubbing the marinade all over. Refrigerate at least two hours, or as long as overnight.
2. Remove from fridge about an hour before grilling, and grill on hot flame about 10 minutes, turning once.

freshly squeezed lime juice, evoo, italian parsley, t, t, garlic, salt, ground pepper, t, ground cumin, ground coriander, chicken thighs

Taken from www.epicurious.com/recipes/member/views/grilled-moroccan-chicken-thighs-52503481 (may not work)