Description
A zesty and flavorful marinade of lemon and garlic transforms chicken thighs into a delicious dish perfect for any occasion.
Ingredients
- 1/2 cup extra-virgin olive oil (120 ml)
- 1/3 cup lemon juice (80 ml)
- 1 tablespoon fresh lemon zest
- 6 large garlic cloves, minced
- 2 teaspoons dried oregano or 2 tablespoons fresh
- 1 teaspoon dried rosemary or 1 tablespoon fresh
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 2-3 pounds boneless, skinless chicken thighs
Instructions
- Whisk together all ingredients, except the chicken, in a large bowl or zip-lock bag.
- Mix until well combined, ensuring the flavors meld beautifully.
- Add the chicken to the marinade and make sure it’s thoroughly coated.
- Cover the bowl or seal the zip-lock bag, then let it marinate for at least 30 minutes.
- Take the chicken out of the fridge about 20-30 minutes before cooking.
- Heat a large skillet or cast iron pan over medium-high heat.
- Add enough cooking oil to coat the bottom of the pan.
- Place the chicken in the pan and cook undisturbed for 8-10 minutes.
- Flip each thigh and cook for another 10-12 minutes until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the pan and let it rest for a few minutes before serving.
Notes
Marinate for several hours for richer flavor. Serve with fresh herbs and lemon wedges.
