LEMON GARLIC CHICKEN THIGHS

INGREDIENTS:

  • 1/2 cup chicken broth
  • 2 tablespoons oil
  • 3 tablespoons freshly squeezed juice
  • 1 tablespoon lemon peel
  • 2 cloves garlic, minced
  • 2 teaspoons city mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds deboned, skinless chicken thighs
  • 1 one/2 tablespoons vegetable oil
LEMON GARLIC CHICKEN THIGHS
LEMON GARLIC CHICKEN THIGHS

DIRECTIONS:

  1. In a medium bowl, mix chicken broth, olive oil, juice, lemon zest, garlic, Dijon, oregano, thyme, one one/2 teaspoons salt and 1 1/2 teaspoons pepper.
  2. In a gallon size Ziploc bag or massive bowl, mix chicken and chicken broth mixture; marinade for a minimum of two hours to nightlong, turning the bag sometimes. Drain the chicken from the marinade.
  3. Heat vegetable oil in a very forged iron grill pan over medium-high heat.* operating in batches, add chicken to the grill pan in a very single layer and cook till golden brown and done through, reaching an interior temperature of one hundred sixty five degrees F, regarding 4-5 minutes per facet.
  4. Serve instantly.

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