- 8 thighs Boneless Skinless Chicken Thighs
- 1/3 cup Olive Oil
- 2 cloves Garlic, large, grated
- 1 tablespoon Fresh Rosemary, chopped
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Combine olive oil, garlic, rosemary, salt and pepper in a large re-sealable bag. Add chicken, and squish around until everything is well coated.
Let sit in the fridge for 90 minutes, or overnight.
Preheat broiler. Line a jelly roll pan with foil.
Remove chicken thighs from the marinade, and place on prepared pan.
Cook under the broiler for 7-10 minutes per side, until cooked through.