Step 1

Pat the chicken thighs dry and place in a wide deep dish. Pour in the Wild Garden Persian marinade. Coat the chicken completely with the marinade. Set aside at room temperature for 15 minutes or so.

Step 2

Meanwhile, lightly oil your outdoor grill grates and preheat.  You'll want the grill to be very hot.

Step 3

Once the grill is ready, lay the chicken down on the grill grates. Close the lid, and leave the thighs alone for 3 - 4 minutes. Turn the thighs over, and you should see the cooked side nicely seared, with dark grill marks. Allow the second side to cook for another 3 – 4 minutes with the lid closed. The thighs should be cooked through (to be sure, use an instant read meat thermometer. Internal temp should be between 165 degrees F and 170 degrees F). Remove from heat and place on a serving platter to rest for 5 minutes before serving.

Step 4

In the meantime, prepare the tomato avocado salata. Place all the salata ingredients (except the basil) in a medium bowl. Toss gently to combine. Add the basil and give it one more toss.

Step 5

Top the chicken with the tomato avocado salata, and add warm pita bread for an easy side! Enjoy!