Lemon Garlic Chicken Thighs
Total Time
2 hours 35 minutes
Prep Time
2 hours 15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(57)
Ingredients
6 servings
- 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
How would you rate this recipe?
Preparation
Step 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.
Step 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.
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.
Step 4
Serve immediately.
Step 5
Save recipe for the next time?
Chef's notes
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
