Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.
4.9 stars (58 ratings)
Ingredients
½cupchicken stock
3tablespoonsfreshly squeezed lemon juice
2tablespoonsolive oil
1tablespoonlemon zest
2clovesgarlic, minced
2teaspoonsDijon mustard
1teaspoondried oregano
½teaspoondried thyme
Kosher salt and freshly ground black pepper, to taste
2poundsboneless, skinless chicken thighs
1 ½tablespoonscanola oil
Instructions
In a medium bowl, combine chicken stock, lemon juice, olive oil, 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
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.