📖 Instructions

1. Prep the Chicken: First things first, get your chicken ready. Pat your chicken thighs (or breasts) super dry with paper towels. This helps the skin get nice and crispy and lets the marinade really soak in. If your chicken pieces are really thick, you might want to lightly score them a few times on top to help the marinade penetrate and ensure even cooking. Don't go too deep, just a few shallow cuts will do!
2. Make the Marinade: In a large mixing bowl (big enough to hold all your chicken), combine the minced garlic, olive oil, lemon juice, lemon zest, chopped fresh rosemary, chopped fresh thyme, salt, and black pepper. Give it a good whisk to make sure everything is well combined. The aroma should be amazing already, hinting at the deliciousness to come.
3. Marinate the Chicken: Add the dried chicken pieces to the bowl with the marinade. Use your hands (or tongs, if you prefer) to toss the chicken, making sure every piece is thoroughly coated. Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 30 minutes. For even better flavor, I usually aim for 2-4 hours, or even overnight if I'm feeling organised. Just don't go past 24 hours, okay? Lemon juice can start to 'cook' the chicken if left too long.
4. Preheat Your Grill: About 15-20 minutes before you're ready to cook, preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If you're using a charcoal grill, let the coals get hot and ash over. Clean your grill grates with a wire brush, then lightly oil them with a folded paper towel dipped in a little oil. This prevents sticking.
5. Grill the Chicken: Place the marinated chicken pieces directly on the hot, oiled grill grates. Close the lid and cook for about 5-7 minutes per side, depending on the thickness of your chicken and how hot your grill is. You're looking for beautiful, deep golden-brown char marks and an internal temperature of 165°F (74°C) when checked with a meat thermometer at the thickest part. Don't be afraid to flip 'em a few times to get that perfect char! If you notice any flare-ups, move the chicken to a cooler part of the grill momentarily.
6. Rest and Serve: Once the chicken reaches 165°F, take it off the grill and transfer it to a clean cutting board or serving platter. Loosely tent it with foil and let it rest for 5-10 minutes. This resting period is super important—it allows the juices to redistribute throughout the meat, making your chicken incredibly tender and juicy. Garnish with some fresh parsley or extra lemon wedges, and dig in!