Step 1

Chop 1/2 cup of parsley and mince 8 cloves of garlic.  Combine with 1.5 cups olive oil, 1 cup red wine vinegar, 3/4 cup pecorino cheese, 2 tsp dried oregano and 1/2 tsp crushed red pepper.  Whisk well or blend.

Step 2

Reserve and set aside 3/4 cup of the Italian dressing marinade.  Pour remaining Italian dressing in a zip lock bag with the boneless chicken thighs.  Refrigerate overnight or a minimum of 4 hours.

Step 3

When ready for grilling remove chicken from bag and dispose of marinade.

Step 4

Preheat gas grill to medium heat.  Lightly oil grates and grill thighs for 7-8 minutes per side until nicely charred.  Cook until internal temperature of meat is minimum 165f.

Step 5

Plate and serve the chicken thighs with a drizzle of the remaining 3/4 cups of Italian dressing.  Enjoy!