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In a mixing bowl, combine all the ingredients for the marinade, up until the ground marjoram, and stir until combined. Add chicken thighs and turn to coat. Marinate in the fridge for at least 1 hour, and up to 24 hours. Take bowl out of the fridge about 30 minutes before you plan to cook the chicken.
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In the meantime, cook the orzo according to package directions. Add the vinaigrette ingredients to the bottom of a large mixing bowl and whisk until well combined. Add cooked orzo and all of the remaining orzo salad ingredients. Stir until well combined and set aside.
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Heat a grill or grill pan over medium high heat. Drizzle olive oil over the grill and cook chicken for about 5-6 minutes per side, until cooked to internal temperature of 165 degrees. Remove and serve chicken sliced with orzo salad. Orzo salad can be served warm, room temperature, or cold, depending on your preference.