Lemony Grilled Chicken Thighs

2lbs. Chicken thighs

1 ½ cups of your favorite gluten free Italian dressing

1 bunch of thyme

4 lemons

Salt and pepper

Start by marinating the chicken. Place the chicken in a large zip lock bag and pour in marinade and half a bunch of thyme, let marinade for at least two hours up to overnight. Once chicken has been marinated take out and pat dry to get rid of excess marinade. 

Set burners on the grill to medium high heat. Place each thigh skin side down, allow to cook for 12 - 15 minutes or until the internal temperature is 180 degrees. In the last five minutes of grill time slice 4 lemons in half and place them cut side down on the grill. Once the five minutes is up take everything off the grill and let cool for five minutes to allow the juices to redistribute.

To serve: place all chicken on a serving platter and squeeze each lemon half over the thighs and dress with more thyme sprigs. Enjoy!