Lemon Garlic Chicken Thighs
User Reviews
4.9
-
Prep Time
2 hrs 15 mins
-
Cook Time
20 mins
-
Total Time
2 hrs 35 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
American, International
Lemon Garlic Chicken Thighs
Description
This recipe calls for boneless, skinless chicken thighs marinated in a mixture of chicken stock, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, olive oil, dried oregano, and dried thyme, seasoned with kosher salt and freshly ground black pepper. The chicken is allowed to marinate for at least two hours or overnight, which helps infuse the flavors deeply.
The cooking method involves heating canola oil in a cast iron grill pan (or a large cast iron skillet as an alternative) over medium-high heat and cooking the chicken thighs in batches to develop a golden-brown crust and fully cook the meat to an internal temperature of 165°F. This produces a juicy texture with bright lemon and savory garlic notes coming through prominently.
Serve the chicken immediately after cooking to enjoy the fresh flavors and moisture. The thyme and oregano add herbaceous complexity that complements the citrus and garlic.
Notes suggest that if a cast iron grill pan is unavailable, a large cast iron skillet can be used instead for similar searing results. Maintaining the correct pan temperature and cooking in batches prevents overcrowding and ensures good browning.
Ingredients
- ½ cup chicken stock
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 cloves garlic minced
- 2 teaspoons Dijon mustard
- 1 teaspoon oregano dried
- ½ teaspoon thyme dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 pounds chicken thighs boneless, skinless
- 1 ½ tablespoons canola oil
Instructions
- In a medium bowl, combine chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and chicken stock mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- 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.
Notes
- If you do not have a cast iron grill pan, a large cast iron skillet works well as an alternative.
- Cook chicken in batches to avoid overcrowding the pan and to achieve an even golden crust.
User Reviews
Overall Rating
4.9
You'll Also Love
