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Export 8 ingredients for grocery delivery
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!
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