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4.9 from 174 votes

Lemon Garlic Chicken Thighs

Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 35 mins
Servings: 6 servings
Course: Main Course
Cuisine: American , International

Ingredients

  • ½ cup chicken stock
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 2 cloves garlic minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Kosher salt and freshly ground black pepper to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 ½ tablespoons canola oil

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  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.
  4. Serve immediately.

Notes

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