Description
Juicy, deeply seasoned chicken thighs paired with a bright, zesty herb sauce for a restaurant-level dish at home.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice (fresh preferred)
- 1 tbsp red wine vinegar (or apple cider vinegar)
- 4 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano (or 1 tbsp fresh, chopped)
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup packed fresh parsley leaves
- 1/2 cup packed fresh cilantro
- 2 tbsp fresh mint or basil (optional)
- 1–2 cloves garlic for sauce
- 1 tbsp lemon zest
- 3 tbsp lemon juice for sauce
- 6 tbsp olive oil for sauce
- 2 tbsp water for sauce
- 1/2 tsp kosher salt for sauce
- Black pepper, to taste for sauce
Instructions
- Marinate the chicken: Pat the chicken thighs dry with paper towels. In a bowl or zip-top bag, mix olive oil, lemon juice, vinegar, garlic, Dijon, salt, pepper, paprika, oregano, and red pepper flakes. Add chicken and toss to coat. Cover and marinate for at least 30 minutes, ideally 2–8 hours.
- Make the zesty herb sauce: Add parsley, cilantro, mint/basil, garlic, lemon zest, lemon juice, olive oil, salt, and pepper to a food processor. Pulse until finely chopped, adding water as needed. Adjust flavors and set aside.
- Cook the chicken: Remove chicken from the fridge 10–15 minutes before cooking. Heat a skillet over medium-high heat, adding oil if needed. Cook chicken skin-side down for 8–10 minutes until golden, then flip and cook for another 6–10 minutes. Check doneness with an instant-read thermometer (165°F minimum).
- Rest the chicken for 5 minutes before serving. Spoon the herb sauce over right before serving.
Notes
Great for meal prep; the herb sauce brightens up leftover dishes. Don’t skip drying the skin for better browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet, Oven, Grill
- Cuisine: American