Preparation process
Chicken thighs are cleansed and salted from all sides. Place a large onion in the bowl and mix with pressed garlic, lemon juice, salt, freshly ground colored pepper and ground sweet pepper. Then add the oil and place the chicken thighs in the prepared marinade, which is left in the cold for at least 12 hours to leave. The ideal time for marinating is 48 hours. Thanks to lemon juice, the meat will not be dried.
Marinate chicken legs and dry on a medium-heat grill on each side for approximately 15 minutes. During the roasting, turn the meat about 4 times and turn over the remaining marinade. We bake the thighs on the indirect fire, so it is advisable to use trays for grilling to make the meat roast but not burn. We cover the baked thighs with the alobal and leave it warm for about 7 to 10 minutes to "come".
Marinated chicken thighs on grill are served with roasted potatoes or pastries and vegetable salads.
Ingredients:
1 piece of onion
1.5 teaspoons ground sweet pepper
3 cloves garlic
1 piece lemon
5 spoons sunflower oil
4 pieces chicken thigh
