3 sprigs rosemary- stems removed
3 sprigs oregano- stems removed
1 small bunch basil- 20 leaves or so
3 tablespoons parsley- roughly chopped
3 tablespoons chives- roughly chopped
1 shallot- roughly chopped
2 cloves garlic-halved
salt and pepper
2 pounds boneless, skinless chicken thighs
6 tablespoons veggie oil
2 lemons - zest and juice

3 sprigs rosemary- stems removed 3 sprigs oregano- stems removed 1 small bunch basil- 20 leaves or so 3 tablespoons parsley- roughly chopped 3 tablespoons chives- roughly chopped 1 shallot- roughly chopped 2 cloves garlic-halved 2 pounds boneless, skinless chicken thighs 6 tablespoons veggie oil 2 lemons - zest and juice

Finely chop the rosemary, oregano. basil, parsley, chives, garlic, and shallot. Put them into a bowl or big jar. Add 1 1/2 tablespoon of salt, and a pinch of pepper. Add the vegetable oil and zest of the 2 lemons. Make a chunky paste.

Put the marinade into a big baggie and add chicken. Gently massage to make sure that each piece is coated.

Refrigerate 2-6 hours.

Preheat grill to medium heat ( about 350 )
Make sure grill is clean and oiled.

Grill chicken 20-25 minutes. Flip often - don't let chicken burn.

Remove from heat and squeeze juice from 1 lemon over meat and sprinkle with a little salt and leftover herbs.
Serve immediately.