Thai Grilled Chicken Thighs

Ingredients

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• 1 cup extra virgin olive oil
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• ¼ cup lemon juice
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• 3 tablespoons chopped fresh oregano
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• 3 cloves garlic, minced
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• 2 teaspoons minced fresh rosemary
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• 1 teaspoon dried tarragon
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• 1 (4.5 pound) whole chicken, spatchcocked
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• salt and ground black pepper to taste
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Instructions

1. 1
   Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
2. 2
   Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3
   Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
4. 4
   Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
5. 5
   Drizzle reserved oil mixture over the chicken. Carve and serve.