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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.
Meanwhile, lightly oil your outdoor grill grates and preheat. You'll want the grill to be very hot.
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.
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.
Top the chicken with the tomato avocado salata, and add warm pita bread for an easy side! Enjoy!