2-3 pounds of boneless chicken thighs
1 bunch Italian parsley
1/2 cup extra virgin olive oil
1 tbls Kosher salt
1 tsp Black pepper
Chop the stems of the parsley and juice 3 of the lemons into a non-reactive pan. Add 1/2 cup of olive oil, salt and pepper and mix to bring the ingredients together, add you chicken and marinade for at least 20 - 30 minutes but no more than an hour. Over medium hot coals grill the chicken 4 - 5 minutes per side, taking care not to over cook.