I served these with an oven roasted vegetable medley, of carrots, rutabaga, onion and zucchini.
Cilantro Grilled Chicken Thighs
Make 2-3 servings
4 bone-in, skin-on chicken thighs
1/2 cup cilantro, washed, dried and stems removed
6 mint leaves, washed and dried
Juice of half a lemon
2 tablespoons of olive oil
Salt and freshly ground black pepper
Sprinkle of crushed red pepper (optional)
In a food processor, combine cilantro, mint leaves, lemon juice, salt, pepper and the olive oil. You may need more olive oil to make a smooth blend.
Place chicken thighs in a glass pan just big enough to hold them. Cover them with the cilantro mixture and marinate, covered in refrigerator for at least 2 hours.
Preheat grill to medium heat. Grill chicken thighs for about 30 minutes, turning them every 5 minutes until done to 160 degrees.
Slightly adapted from Sweet Cheeks