Description
These garlic lemon chicken thighs are juicy, flavorful, and incredibly easy to prepare. Marinated in a zesty lemon-garlic blend, they cook up quickly for a perfect weeknight meal. This simple yet impressive dish is a great choice for beginner cooks looking for a delicious, hassle-free dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- ½ cup chopped fresh cilantro
- 5 tablespoons olive oil, divided
- 4 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons minced garlic
- 4 teaspoons chili powder
- 2 teaspoons chili pepper flakes
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons instant chicken bouillon
Instructions
- Prepare the marinade: In a medium bowl, mix together the cilantro, 4 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, chicken bouillon, chili powder, chili flakes, cumin, salt, and pepper. Divide the mixture into two portions.
- Marinate the chicken: Place the chicken thighs in a large ziplock bag or a mixing bowl. Pour in half of the marinade, ensuring that all pieces are evenly coated. Let the chicken marinate in the refrigerator for at least 2 hours, or overnight for the best flavor. Before cooking, drain the chicken from the marinade.
- Heat the pan: Warm a cast-iron grill pan or heavy skillet over medium-high heat. Add the remaining tablespoon of olive oil and allow it to heat until shimmering.
- Cook the chicken: Arrange the marinated chicken thighs in a single layer in the hot pan. Let them cook undisturbed for about 4-5 minutes until golden brown and slightly crispy. Flip and cook for another 4-5 minutes, or until the internal temperature reaches 165°F (74°C). If the chicken starts browning too quickly, lower the heat slightly.
- Serve and enjoy: Remove the chicken from the pan and let it rest for a couple of minutes. Drizzle with the reserved marinade for an extra burst of flavor. Serve hot with your favorite side dishes.
Notes
- For extra tenderness, bring the chicken to room temperature for 15 minutes before cooking.
- If grilling, preheat an outdoor grill to medium heat and cook the chicken for 5-6 minutes per side.
- For a milder flavor, reduce the chili flakes or omit them entirely.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg