Chop ½ cup of parsley and mince 8 cloves of garlic. Combine with 1.5 cups olive oil, 1 cup red wine vinegar, ¾ cup pecorino cheese, 2 tsp dried oregano and ½ tsp crushed red pepper. Whisk well or blend.
Reserve and set aside ¾ cup of the Italian dressing marinade. Pour remaining Italian dressing in a zip lock bag with the boneless chicken thighs. Refrigerate overnight or a minimum of 4 hours.
When ready for grilling remove chicken from bag and dispose of marinade.
Preheat gas grill to medium heat. Lightly oil grates and grill thighs for 7-8 minutes per side until nicely charred. Cook until internal temperature of meat is minimum 165f.
Plate and serve the chicken thighs with a drizzle of the remaining ¾ cups of Italian dressing. Enjoy!
Remove any large pieces of fat from the boneless thighs if present, but do not worry about small bits of fat.
All grills are different so use the time as a general grilling guideline.
For certainty use an instant read thermometer and cook to 165f minimum temperature.
No salt was added due to the salt content of the pecorino cheese.
¾ cup of the remaining Italian dressing can be used for a salad or drizzled on top of the chicken.