Lemon Garlic Chicken Thighs

By zhanghengshuo

6 Person

155 Minutes

0 Calories

Where all I want is a plate full of these perfectly juicy, garlicky, lemon chicken thighs with a side of roasted sweet potatoes and broccoli.Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD. With the warmer weather, you can throw these thighs on the grill with some lemon halves for extra charred lemon juice for serving. It’s so so good.

Ingredients

1 1/2 tsp. canola oil
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1/2 tsp. dried thyme
1 tsp. dried oregano
2 tsp. Dijon mustard
2 cloves garlic, minced
1 tbsp. lemon zest
3 tbsp. freshly squeezed lemon juice
2 tbsp. olive oil
1/2 cup chicken stock

Method

01

In a medium bowl, combine chicken stock, olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
02

In a gallon size bag or large bowl, combine chicken and chicken stock mixture. Sealing top. Marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
03

Heat canola oil in a cast-iron grill pan over medium-high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.
04

If you do not have a cast-iron grill pan, you can also use a large cast-iron skillet.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Roast Chicken Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Lemon Garlic Chicken Thighs

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 135 Mins
Cook Time 20 Mins
Total Time 155 Mins

02 Ingredients

1 1/2 tsp. canola oil

2 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

1/2 tsp. dried thyme

1 tsp. dried oregano

2 tsp. Dijon mustard

2 cloves garlic, minced

1 tbsp. lemon zest

3 tbsp. freshly squeezed lemon juice

2 tbsp. olive oil

1/2 cup chicken stock

03 Method

Step 1

In a medium bowl, combine chicken stock, olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.

Step 2

In a gallon size bag or large bowl, combine chicken and chicken stock mixture. Sealing top. Marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Step 3

Heat canola oil in a cast-iron grill pan over medium-high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.

Step 4

If you do not have a cast-iron grill pan, you can also use a large cast-iron skillet.

04 Author