Lemon Garlic Chicken Thighs
2h 35m·Mediterranean
Lemon Garlic Chicken Thighs
Ingredients
Marinade
- 1/2 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
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper (to taste)
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 tablespoons canola oil
Instructions
4 steps
- 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.
135 min - 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.
20 min - 4
Serve immediately.
Progress
0 / 4 steps
