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
1/3cupchicken broth
3tablespoonsolive oilplus more for the pan or grill
3tablespoonslemon juice
1tablespoonlemon zest
1tablespoonhoney
2teaspoonsDijon mustard
1teaspoondried oregano
1/2teaspoongarlic powder
1/2teaspoondried thyme
1/2teaspoonkosher salt
8-10cranks fresh-cracked black pepper
1 and 1/2poundsboneless, skinless chicken thighs
lemon wedges and fresh Italian parsleyoptional garnish
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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.
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.