Ingredients:

• 3-4 lbs chicken breasts or thighs

• 1/2 cup chopped onions

• 2 Tbsp Beyond the Olive Tuscan Herb Olive Oil

• 2 sprigs fresh rosemary

• 2 sprigs fresh basil

• 2 sprigs fresh parsley

• zest of one medium lemon

• juice of one medium lemon (use the one you zested!)

• 2 Tablespoons Champagne Mimosa Vinegar

• 2 Tbsp Beyond the Olive Frantoio Extra Virgin Olive Oil

• Salt & pepper (about a 1/2 teaspoon each)

Directions:

Wash the chicken and pat dry.

In a bowl mix all of the other ingredients except for the Frantoio Olive Oil and the salt and pepper.

Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 2 hours (rotate bag and move chicken around halfway through if possible). 

Preheat grill over medium-high heat (to about 425 - 450 degrees F).

Brush grill grates lightly with Frantoio olive oil.

Remove chicken from marinade and sprinkle salt and pepper on.

Place chicken on grill, close lid, and grill about 4 minutes per side if breasts; 9 minutes a side if thighs, or until chicken registers 160 - 165 degrees F in center of chicken on an instant read thermometer. 

Let chicken rest 5 minutes, garnish with fresh parsley then serve immediately.