1 1/2 cup olive oil
2 TBSP onion-garlic powder
2 TEA salt
1 TEA pepper
Lemon Juice – the juice of 2 lemons (~ 1/2 cup lemon juice altogether)
1 sprig rosemary
3 sprigs fresh dill
4 sprigs fresh thyme
6-8 bone-in chicken thighs with skin (or 3 cornish hens)
Prepare the marinade for this by combining all of the ingredients in a mixing bowl, and whisk it together. Wash the chicken thighs and pat dry, then place into a storage container. They can stack on top of eachother. Cover with your seasoned marinade. I marinate for at least 24 hours. When ready to cook, either grill it or pan fry it. To grill, heat on medium-high for about 5 minutes each side to gently char the skin. Then reduce the temperature to low-medium for about 10 minutes each side. The cook time varies according to your liking – do you like the outside charred? It also varies according to your grill so keep an eye on it.
To pan fry, place the chicken on a pan, and cook on medium for about 7-10 minutes, then turn over. Serve immediately.