Chicken thighs are economical and have more flavor than the more popular breasts. They’re great for the grill, especially if you marinade them.

Ingredients

• 2 pounds chicken thighs, skin removed
• 1/2 cup Torre di Mezzo Cersuola extravirgin olive oil
• 4 heads of garlic, roasted (see below)
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Preheat oven to 425. Cut tops of garlic heads (pointed side) to expose cloves inside. Put heads of garlic in a small sturdy pan and drizzle a tablespoon of olive oil on top. Roll the garlic around to coat with oil. Roast 35 minutes until cloves of garlic are soft and golden brown.

Peel away the outer shell of the garlic heads; the cloves should pop out. Place the cloves in a large bowl. Add the olive oil, thyme, red pepper flakes, and salt and pepper. Stir. Add the chicken thighs and using your hands or two wooden spoons, turn the thighs to coat with oil, garlic, herbs, and seasonings. Cover the bowl and refrigerate for 2-3 hours, or overnight.