¼ cup olive oil
3 tbsp fresh lemon juice
4 cloves grilled garlic (Mixed Grilled Vegetables), mashed
1 tsp paprika
¼ tsp each sea salt and ground black pepper
1 lb boneless, skinless chicken thighs, trimmed
1. In a baking dish, whisk together oil, lemon juice, garlic, paprika, salt and pepper. Add chicken; stir to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat grill to high. Remove chicken from marinade; discard marinade. Place chicken on grill, close lid and grill until cooked through, 8 to 10 minutes, turning once.