Prep time: 10mins. Stand: 1hr. Cook: 20mins.

1/3 cup dry red wine

1/4 cup olive oil

4 garlic cloves, chopped

1 tablespoon dried oregano

1/2 teaspoon salt

1/4 teaspoon crushed hot red pepper

1 1/2 pounds skinless, boneless chicken thighs

1/3 cup dry red wine 1/4 cup olive oil 4 garlic cloves, chopped 1 tablespoon dried oregano 1/2 teaspoon salt 1/4 teaspoon crushed hot red pepper 1 1/2 pounds skinless, boneless chicken thighs

1.) In a shallow 2-quart dish, combine wine, olive oil, garlic, oregano, salt, and hot pepper. Use your hands to flatten chicken to an even thickness and add to marinade; turn to coat both sides. Cover and refrigerate at least 1 hour and up to 6 hours.

2.) Prepare a medium-hot fire in a barbecue grill. Remove chicken from marinade; reserve marinade. Grill chicken, turning once or twice and brushing often with marinade, until no longer pink but still juicy, about 20mins. Stop basting about 5mins before chicken is done.