Herbed Lemon Chicken Thighs

Prep time: 10 minutes | Cook time: 13 minutes | Serves 4

Grated zest of 2 lemons

Juice of 2 lemons

3 sprigs fresh rosemary, leaves finely chopped

3 sprigs fresh sage, leaves finely chopped

2 garlic cloves, minced

¼ teaspoon red pepper flakes

¼ cup canola oil

Sea salt, to taste

4 (4- to 7-ounce / 113- to 198-g) boneless chicken thighs

1. In a small bowl, whisk together the lemon zest and juice, rosemary, sage, garlic, red pepper flakes, and oil. Season with salt.
2. Place the chicken and lemon-herb mixture in a large resealable plastic bag or container. Toss to coat evenly. Refrigerate the chicken for at least 30 minutes.
3. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 13 minutes. Select START/STOP to begin preheating.
4. When the unit beeps to signify it has preheated, place the chicken on the Grill Grate. Close the hood and GRILL for 10 to 13 minutes.
5. Cooking is complete when the internal temperature of the chicken reaches at least 165ºF (74ºC) on a food thermometer.