 Lemon basil chicken is on the menu today. That's what we're doing and I tell you it's super simple to make We're gonna be barbecuing But you do have to plan ahead because we need to marinate our chicken so that all those flavors get into the chicken And it makes it taste incredible. You want to marinate this at least two hours But I think the best way to do it is to marinate it in the morning Let it just you know soak in all those flavors for several hours five or six hours Until dinner time and then all you do is pop it on the barbecue and you're good to go So I'm rockin robin and I'm gonna show you how to do it right after my chef joke All right, so here's chef joke number one and we'll have number two a little bit later in the video So stay tuned for that. All right, so what did the basil say to the chef? Stop pestoing me Okay, we're starting off here making our marinade We are using boneless skinless chicken thighs as I like those the best you can use chicken breast if you want to Just be careful not to overcook it. It's less forgiving in that category. I think you know when you're cooking thighs It's pretty hard to overcook them. So I have my dish here that I'm going to marinate in you could also use a ziploc bag That's up to you. So we're going to take some olive oil And this is about a quarter of a cup and you can get the written recipe down below in the description of this video So click down there where it says show more And to that we're going to add some zest now. I'm going to add the zest and some juice Lemon juice here to this mixture so that it's much easier to Zest first and then juice second. So don't do it the other way around. It's just it's harder So just go around just get the the oils You don't want to go too deep into the skin and make sure you use organic if you can get it because it's just better for You less chemicals on your lemon. All right, once you get all the zest in there Give a little roll to your lemon to just kind of release some of those juices Cut it in half and squeeze it in there now get any seeds in there just fish them out In this case it was the stem I like to just just mix this up a little bit now we'll place the chicken in The marinade so far at this point. Oops splatter Toss it to coat Now you can see that these thighs are you know They kind of open up a little bit because they took the bone out and they lay put pretty flat on the grill when you grill them So they don't take very long to cook up. So from here. I like to just add by hand some salt Some pepper and I'm using powdered garlic here You can use fresh if you want but I think the powder is easy and it works just as well And I have some oregano and I'm using dried oregano in this and if you want to use fresh go ahead But you'll have to add more because it's less Powerful than the dried. So I'd like to just sprinkle this right on top of The meat and I'm going to do the same thing on the second side Now we're going to take some fresh basil my favorite herb We're going to stack the leaves and then we're going to roll them and then we'll slice them up and chop it up Nice and small And then we'll just sprinkle this right over the top of our chicken Now I'm going to toss that chicken again turn it over And I'm going to season the second side Here goes our salt oregano And garlic powder and pepper Toss the chicken one more time and then we'll cover it with saran wrap and place it in the refrigerator Our chicken is marinating. So now is the time for our chef joke lovers Chef joke number two. All right, here we go. Why did the chef add extra oregano to the sauce? Because he was making up for lost time Okay time to barbecue I have the grill on medium heat and now I'll just place the chicken right on the grill I'm going to cook thighs to an internal temperature of about 160 to 165 degrees Fahrenheit And I'm going to turn them after about four or five minutes You want to make sure your grill is high enough in temperature medium high so that you get those beautiful grill marks on your chicken After another four minutes or so, I'm going to check the temperature the internal temperature here with my instant read thermometer And these made it up to about 165. So I'm going to pull them off All right, wasn't that quick and easy marinate it You just pop it on the barbecue and you come out with this delicious chicken I can tell you the smells are amazing. I smell the oregano and the basil and the garlic Let's take a bite Great flavors guys. You like basil and oregano and lemon and just all the flavors together It's really good very quick perfect recipe to put on any night of the week. You'll love it Thanks so much for watching. Don't forget to subscribe to my channel. Leave me a comment and smash the like button All right. We'll catch you next week