Boneless Portuguese Chicken Thighs

No overpowering heat, just lots of flavour and ready in no time,  This is a small batch but it can be easily doubled or tripled. So you can have it for any old suppertime or make a big batch for company.

6 boneless, skinless chicken thighs
2 tbsps red wine vinegar
2 tbsps olive oil
1  1/2 - 2 tbsps minced garlic
1 tbsp smoked paprika
1 tsp salt
1 tsp finely chopped cilantro leaves
1 or 2 basil leaves, chopped
1/4 tsp black pepper

Mix the vinegar and oil together with the seasonings and slather all over the chicken pieces.

Oil the bottom of a baking dish and sit the chicken in without overlapping.

Cover and refrigerate 1 - 24 hours.

Heat the oven to 425 F and bake uncovered for 20 - 25 minutes. Or if you want, BBQ medium high about 25 minutes

Can't wait to make this again!