Persian-Style Barbecue Chicken

1: Pat the chicken thighs dry and place in a wide deep dish.

2: Pour in the Wild Garden Persian marinade and coat the chicken completely.

3: Set aside at room temperature for 15 minutes.

4: Lightly oil the outdoor grill grates and preheat the grill until very hot.

5: Lay the chicken down on the grill grates and close the lid.

6: Grill for 3-4 minutes, then turn the thighs over.

7: Cook the second side for another 3-4 minutes with the lid closed.

8: Ensure the internal temperature of the chicken reaches between 165°F and 170°F.

9: Remove from heat and let the chicken rest for 5 minutes before serving.

10: Meanwhile, prepare the tomato avocado salata by placing all ingredients (except basil) in a medium bowl and tossing gently.

11: Add the basil and give it one more toss.

12: Top the chicken with the tomato avocado salata and serve warm with pita bread.