Description
Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.
Ingredients
Scale
- 1/2 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
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper (to taste)
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 tablespoons canola oil
Instructions
- Step 1: In a medium bowl, combine chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
- Step 2: In a gallon size Ziploc bag or large bowl, combine chicken and chicken stock mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Step 3: Heat canola oil in a cast iron grill pan over medium-high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
- Step 4: Serve immediately.
Notes
If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
- Prep Time: 2 hours 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 115 mg
Keywords: lemon garlic chicken thighs, grilled chicken, chicken marinade, juicy chicken thighs