Grilled chicken thighs with a tangy lemon rosemary marinade. Serve with grilled citrus slices, salad greens and olives.
Whisk together marinade ingredients in a small bowl. Place chicken thighs in a shallow dish or zip-seal plastic bag; add marinade. Refrigerate 30 minutes.
Grill thighs over medium-hot coals, about 6 to 8 minutes per side, until done and there is no hint of pink in the meat. Cook to internal temp of 165°F. Grill lemon slices around chicken thighs. Squeeze juice of half of lemon slices for dressing.
Toss together arugula, olives, and lemon juice in large bowl. Sprinkle with salt and pepper. Serve thighs with salad.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.