Lemon Garlic Chicken Thighs
Marinate tender chicken thighs in a flavorful mix of lemon and garlic for a delicious summer dish that’s perfect for any dinner.
Ingredients
For the marinade
- 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
For cooking
- 2 pounds boneless, skinless chicken thighs
- 1 ½ tablespoons canola oil
Instructions
Preparation of Marinade
- In a medium bowl, combine chicken stock, lemon juice, olive oil, lemon zest, minced garlic, Dijon mustard, oregano, thyme, along with salt and pepper to create the marinade.
Marinating the Chicken
- Place chicken thighs in a gallon size Ziploc bag or large bowl. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the bowl, and let it marinate in the refrigerator for at least 2 hours, or overnight if possible.
Cooking the Chicken
- Remove the chicken from the marinade and drain it well to prevent excess moisture when cooking.
- Heat canola oil in a cast iron grill pan over medium-high heat until it shimmers.
- Add chicken thighs in a single layer and cook until golden brown on both sides, ensuring an internal temperature of 165 degrees F.
- Serve immediately for crispy skin and juicy insides.
Notes
For best flavor, use fresh lemon juice rather than bottled juice. Allow the chicken to rest for a few minutes after cooking to keep it juicy.