Lemon Garlic Chicken Thighs

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.

Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

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.

I have never ever been so excited to eat grilled chicken.

Like really, really, really, really excited where it’s all I can think about, day or night.

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.

Where all I want is a plate full of these perfectly juicy, garlicky, lemon chicken thighs with a side of roasted sweet potatoes and broccoli.

Well, who am I kidding? I would prefer this with some crispy french fries sans sweet potato and broccoli but hey, it’s wedding season.

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.

No, but really, these thighs are out of this world. And with a simple marinade, you’ll also be thinking about this constantly.

Plus, with the warmer weather, you can throw these bad boys on the grill with some lemon halves for extra charred lemon juice for serving. It’s so so good.

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.

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.

2 hours 15 minutes20 minutes

Ingredients:

  • 1/2 cup chicken stock
  • 2 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 1/2 tablespoons canola oil

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately.

Notes:

*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

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