8 boneless chicken thigh fillets, (about 140 g each), excess fat removed
lemon wedges, to garnish

MARINADE
1, cup olive oil
1 tablespoon lemon juice
2 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon each fresh thyme, parsley and rosemary leaves, finely chopped

Combine all the marinade ingredients in a shallow bowl.
Add the chicken thighs, making sure they are well coated with the marinade, cover with plastic film and marinate for 2 hours in the fridge.
Bring the meat to room temperature by removing from the fridge half an hour before cooking.
Cook the chicken thighs on a preheated chargrill for a few minutes each side, or until the chicken is cooked through.
Garnish with lemon wedges and serve.