Lemon Garlic Chicken Thighs
Juicy, flavorful chicken thighs marinated in lemon, garlic, and herbs, then seared to perfection. High in protein, low in carbs, and packed with zesty freshness, this dish is perfect for quick weeknight dinners or easy meal prep.
Equipment
- 1 medium mixing bowl
- 1 Gallon-size Ziploc Bag or Large Bowl
- 1 Cast Iron Grill Pan
- 1 measuring cup
- 1 Tablespoon & 1 Teaspoon
- 1 Knife & Cutting Board
- Instant-Read Meat Thermometer (optional but recommended)
Ingredients
- ½ cup chicken stock
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 cloves garlic minced
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Kosher salt 1 ½ teaspoons
- Freshly ground black pepper 1 ½ teaspoons
- 2 pounds boneless skinless chicken thighs
- 1 ½ tablespoons canola oil
Instructions
- Prepare the Flavorful Marinade: In a medium mixing bowl, combine the chicken stock, freshly squeezed lemon juice, olive oil, lemon zest, minced garlic, Dijon mustard, dried oregano, and dried thyme. Season the mixture with 1 ½ teaspoons of kosher salt and 1 ½ teaspoons of freshly ground black pepper. Whisk everything together thoroughly until the marinade is smooth, fragrant, and evenly blended. Take a moment to inhale the zesty aroma—it’s the foundation of your juicy chicken.
- Marinate the Chicken Thoroughly: Place the boneless, skinless chicken thighs into a large gallon-size Ziploc bag or a spacious mixing bowl. Pour the prepared marinade over the chicken, ensuring each piece is completely coated. Seal the bag (or cover the bowl with plastic wrap) and place it in the refrigerator. Allow the chicken to soak in these bold flavors for at least 2 hours, ideally up to overnight for maximum tenderness. If using a Ziploc bag, gently turn the bag a few times during marination to ensure even coverage.
- Drain Excess Marinade: Once the marination period is complete, remove the chicken from the refrigerator. Open the bag or uncover the bowl and carefully drain the excess marinade. Pat each piece of chicken dry with paper towels to ensure a golden, crispy sear during cooking. Removing excess moisture is key to achieving a perfectly caramelized exterior.
- Preheat the Grill Pan: Place a cast iron grill pan over medium-high heat and allow it to preheat for several minutes. To check if the pan is ready, sprinkle a few drops of water onto the surface; if they sizzle immediately, your pan is hot enough. This step ensures that the chicken will sear beautifully and develop a rich, golden-brown crust.
- Sear the Chicken in Batches: Add 1 ½ tablespoons of canola oil to the preheated pan and swirl to coat evenly. Working in batches (to avoid overcrowding), carefully place the chicken thighs in a single layer on the grill pan. Let them cook undisturbed for 4-5 minutes on the first side until the underside is a deep golden-brown color. Avoid moving the chicken too soon to allow proper searing and flavor development.
- Flip and Finish Cooking: Using tongs, gently flip each chicken thigh to the other side. Continue cooking for another 4-5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part. Using an instant-read thermometer is highly recommended for perfect doneness while keeping the meat juicy. The exterior should be crisp and fragrant, while the inside remains tender and succulent.
- Rest the Chicken for Maximum Juiciness: Transfer the cooked chicken thighs to a clean plate or cutting board and let them rest for 5-10 minutes before serving. Resting allows the juices to redistribute evenly throughout the meat, ensuring each bite is moist, flavorful, and tender.
- Serve and Enjoy Immediately: Arrange the chicken thighs on a serving platter and, if desired, garnish with additional lemon zest or fresh herbs for an extra burst of freshness. Serve hot alongside your favorite sides, such as roasted vegetables, a crisp salad, or fluffy rice. This dish shines as both a weeknight dinner and a meal-prep option for busy days, delivering irresistible flavor and wholesome nutrition in every bite.
Notes
- Marinate the chicken for at least 2 hours, but overnight gives the best flavor and tenderness.
- Pat chicken dry before cooking to ensure a crispy, golden-brown exterior.
- Use a cast iron grill pan or heavy skillet for optimal searing.
- Avoid overcrowding the pan; cook in batches to maintain heat and even browning.
- Check doneness with an instant-read thermometer (165°F internal temperature) for perfectly cooked chicken.
- Adjust seasoning according to taste; lemon and garlic can be intensified for bolder flavor.
- This recipe works well for meal prep—store cooked chicken in an airtight container for up to 4 days.
