1/2
cup light flavored olive oil
juice of 4 small lemons
juice of 4 small limes
4
garlic cloves, minced
2
teaspoons kosher salt
1/2
teaspoon freshly cracked pepper
1 1/2
teaspoons herbs de provence
4
pounds chicken thighs
Combine everything except the chicken in a small bowl and whisk together. Place the chicken pieces in an airtight container or large ziploc bag. Pour the marinade over the chicken and seal the container. Shake the container to coat thoroughly. Marinate for 24 hours, turning the container a few times to ensure even coverage with the marinade. When you are ready to grill or bake the chicken, allow the meat to warm on the counter for at least 30 minutes prior to cooking. FREEZER MEAL: Combine the marinade and chicken in a gallon size Ziploc and freeze them together. When you are ready to cook the chicken, thaw in the refrigerator, allowing the marinade to work it's flavors throughout the meat. Once thawed, cook as described above.
