Kosher salt and freshly ground black pepper, to taste
2 pounds deboned, skinless chicken thighs
1 one/2 tablespoons vegetable oil
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.
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.
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.