Description
This Lemon & Garlic Greek Marinated Chicken recipe offers a vibrant and zesty flavor profile with a fresh blend of lemon, garlic, and Mediterranean herbs. Perfectly marinated and pan-seared, this dish yields juicy, tender chicken thighs with a crispy exterior, ideal for a quick and flavorful weeknight dinner.
Ingredients
Marinade Ingredients
- 1/2 cup extra-virgin olive oil (120 ml)
- 1/3 cup lemon juice (80 ml)
- 1 tablespoon fresh lemon zest
- 6 large garlic cloves, minced
- 2 teaspoons dried oregano or 2 tablespoons fresh
- 1 teaspoon dried rosemary or 1 tablespoon fresh
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
Main Ingredient
- 2-3 pounds boneless, skinless chicken thighs
Instructions
- Prepare the Marinade: In a large bowl or zip-lock bag, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, rosemary, thyme, sea salt, black pepper, and nutmeg until fully combined.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and mix until each piece is thoroughly coated. Cover the bowl or seal the bag, then let it marinate for at least 30 minutes, or up to 6 hours in the refrigerator for deeper flavor.
- Bring to Room Temperature: About 20-30 minutes before cooking, remove the chicken from the fridge and allow it to sit at room temperature to ensure even cooking.
- Heat the Pan: Warm a large skillet or cast iron pan over medium-high heat and add enough cooking oil to lightly coat the surface.
- Cook the Chicken: Once the oil is hot, place the chicken thighs in the pan, crowding is acceptable as the chicken will shrink slightly. Cook undisturbed for 8-10 minutes until the bottom is golden and crispy.
- Flip and Finish Cooking: Turn each thigh over and cook for another 10-12 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through.
- Rest and Serve: Remove the chicken from the pan and let it rest for a few minutes to lock in juices. Serve topped with fresh chopped herbs and lemon wedges if desired.
- Storage: Allow any leftover chicken to cool to room temperature before storing it in an airtight container in the fridge for up to 3 days.
Notes
- For best flavor, marinate the chicken for at least 30 minutes but no longer than 6 hours.
- Bringing the chicken to room temperature before cooking helps ensure even cooking and juiciness.
- Using a cast iron pan or heavy skillet will give the chicken a nice sear and crispy exterior.
- Check the internal temperature with a meat thermometer to confirm doneness at 165°F (74°C).
- Leftovers can be enjoyed cold in salads or reheated gently on the stovetop or microwave.
