In a large bowl or ziplock bag, prepare the marinade by combining the following ingredients listed under “chicken thigh marinade”: lemons, oregano, rosemary, garlic, olive oil, and salt and pepper. Whisk to combine. Place the chicken thighs in the marinade and mix to thoroughly cover the thighs. Place in the refrigerator for at least 4 hours, or overnight.

Prepare the salad. In a large bowl, combine the romaine lettuce, tomatoes, cucumbers, red onion, and feta. In a food processor, add the oregano, garlic, and shallots. Chop until well minced. Add the lemon juice, wine vinegar, and olive oil. Pulse to combine. Pour over the salad and toss to coat evenly. Keep refrigerated until ready to eat. (If you are making the salad that is going to sit for more than a couple of hours, do NOT add the vinaigrette until ready to serve).

When ready, prepare the rice. Heat the water in a pot with a tight fitting lid. Once it’s boiling, add the jasmine rice and stir to evenly cover with water. Cover with the lid and cook over low heat for 20 minutes. Turn the heat off and let the pot sit on the burner for an additional 10 minutes. When done, add the lemon juice and fluff the rice.

Meanwhile, heat the grill to a temperature maintained between 350° and 400°. Put the shallots and peppers on skewers. Place the chicken thighs, shallots, and peppers on the grill. NOTE: the olive oil in the marinade will likely cause flames to flare. If you have a gas grill, turn off the burner that is flaring. Once it settles down, turn the burner back on. If using a coal grill, let the marinade drip off and then reposition the chicken onto a different part of the grill. Grill with the lid closed, maintaining the temperature. If necessary, open the lid to cool the temperature back to within the temperature range. Cook the chicken for about 5 minutes per side or until an internal temperature reads 165° at the thickest part. Before removing, pour the remaining marinade over the chicken. Turn over the chicken and cook an additional minute. The flames may flare again at this point, but this time its okay! Turn the vegetables often while cooking. Remove when they reach your desired doneness.

Serve with the rice and salad.

Enjoy!