Description
Juicy lemon garlic chicken thighs marinated for maximum flavor and cooked to perfection with beautiful grill marks.
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
- 1½ teaspoons kosher salt
- 1½ teaspoons freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
- 1½ tablespoons canola oil
Instructions
- Make the marinade: In a medium bowl, whisk together chicken stock, lemon juice, olive oil, lemon zest, minced garlic, Dijon mustard, oregano, thyme, salt, and pepper until well combined.
- Marinate the chicken: Place chicken thighs in a gallon-size ziplock bag or large bowl. Pour the marinade over the chicken, seal the bag, and turn to coat. Refrigerate for at least 2 hours or overnight.
- Drain the chicken: Remove the chicken from the refrigerator and drain from the marinade.
- Heat your pan: Heat canola oil in a cast iron grill pan or skillet over medium-high heat.
- Cook the chicken: Add chicken thighs to the hot pan in a single layer, cooking for 4-5 minutes until golden brown. Flip and cook the other side for another 4-5 minutes until cooked through to 165°F.
- Serve immediately: Transfer the cooked chicken to a serving platter, optionally squeezing fresh lemon juice over the top.
Notes
Marinate overnight for best results. Pair with roasted vegetables or grains like quinoa or rice.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American