Lemon Chicken Thighs
With a simple marinade and a quick cooking time, these tender Lemon Chicken Thighs will be a new family favorite. Juicy, flavorful, and easy to make on the grill or the stovetop.
Ingredients
- 1/3 cup chicken broth
- 3 tablespoons olive oil plus more for the pan or grill
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 8-10 cranks fresh-cracked black pepper
- 1 and 1/2 pounds boneless, skinless chicken thighs
- lemon wedges and fresh Italian parsley optional garnish
Instructions
- Combine broth, 3 tablespoons olive oil, lemon juice, lemon zest, honey, mustard, oregano, garlic powder, thyme, salt, and pepper in a large prep bowl. Whisk well to combine.
- Add chicken thighs to the bowl and turn to coat well. Cover and refrigerate for at least 1 hour or up to 12.
- When ready to cook, remove chicken and discard marinade. Heat a large skillet, grill pan, or grill over medium-high heat, and add just enough olive oil to coat the cooking surface. Add chicken and cook for 5-6 minutes per side, until golden brown and cooked through to an internal temperature of 165 degrees F.
- Serve right away with lemon wedges and parsley, as desired.
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Notes
- Amount: The amount of chicken is flexible. The same volume of marinade should work for as little as 1 pound or up to 2 pounds of chicken thighs.
- Adjustments for bone-in, skin-on chicken thighs: This recipe also works perfectly with bone-in, skin-on chicken thighs, and many people will prefer their deeper flavor and the opportunity to get the skin nice and crispy. They will, however, take considerably longer to cook — likely twice as long.
Nutrition Estimate
Calories: 215 kcal, Carbohydrates: 4 g, Protein: 22 g, Fat: 12 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 7 g, Trans Fat: 0.02 g, Cholesterol: 108 mg, Sodium: 318 mg, Potassium: 311 mg, Fiber: 0.4 g, Sugar: 3 g, Vitamin A: 38 IU, Vitamin C: 4 mg, Calcium: 21 mg, Iron: 1 mg