Lemon Garlic Chicken Thighs
Ingredients
- 1/2 cup chicken stock
- 2 tbs olive oil
- 3 tbs lemon juice freshly squeezed
- 1 tbs lemon zest
- 2 cloves garlic minced
- 2 tsp Dijon mustard
- 1 tsp oregano dried
- 1/2 tsp thyme dried
- kosher salt and pepper freshly ground, to taste
- 2 lbs chicken thighs boneless, skinless
- 1 1/2 tbs canola oil
Instructions
- In a medium bowl, combine chicken stock, olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and chicken stock mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.
Notes
Lemon Garlic Chicken Thighs
Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
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