Description
Juicy lemon garlic chicken thighs marinated for deep flavor, grilled to perfection with a tangy, savory marinade.
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
- 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.
- 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 all pieces evenly. Refrigerate for at least 2 hours or up to overnight.
- When ready to cook, remove chicken from the refrigerator and drain it from the marinade.
- Heat canola oil in a cast iron grill pan over medium-high heat until very hot.
- Add chicken thighs to the hot pan in a single layer and cook without moving for 4-5 minutes until golden brown.
- Flip each thigh and cook the other side for another 4-5 minutes, until the internal temperature reaches 165°F.
- Transfer the cooked chicken to a serving platter and serve immediately.
Notes
For optimal flavor, marinate chicken overnight. Use chicken stock in the marinade for depth of flavor.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean