12 garlic cloves crushed
1/2 cup extra-virgin olive oil
4 oil packed anchovy fillets
1/2 cup chopped flat leaf Italian prsley
2 cups fresh bread crumbs
12 skinless, boneless chicken thighs
Combine garlic, 1/2 cup olive oil, anchovies, parsley and bread crumbs in a food processor and process until smooth. Put chicken thighs in large bowl and pour on bread mixture, turning to coat well.
Place on single layer on platter and refrigerate for 20 min.
Prepare grill for indirect heat.
Place chicken thighs on cooler part of grill and cook about 15-20 per side only turning once.
Serve.
