Description
This flavorful Greek Chicken recipe features tender boneless, skinless chicken thighs marinated in a zesty blend of lemon, garlic, oregano, and paprika, then pan-seared to juicy perfection. It’s a quick and satisfying dish that brings vibrant Mediterranean flavors to your table.
Ingredients
Marinade
- Zest of 2 large lemons (about 2 tablespoons)
- Juice of 2 large lemons (about 1/3 cup)
- 1 small shallot, minced (about 3 tablespoons)
- 4 garlic cloves, minced (about 4 teaspoons)
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
Chicken
- 2 pounds boneless, skinless chicken thighs (about 8 pieces)
- 6 sprigs fresh parsley, leaves picked and finely chopped (about 2 tablespoons)
Instructions
- Prepare the Marinade: In a medium bowl, finely grate the zest of 2 large lemons and then juice the lemons to yield about 1/3 cup. Mince 1 small shallot and 4 garlic cloves, adding them to the bowl.
- Mix Marinade Ingredients: Add 1/4 cup olive oil, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, and 1/2 teaspoon freshly ground black pepper to the bowl. Whisk all ingredients thoroughly to combine the marinade evenly.
- Marinate the Chicken: Pat 2 pounds of boneless, skinless chicken thighs dry with paper towels. Add the chicken to the marinade and turn to coat all pieces well. Cover the bowl and refrigerate for at least 1 hour, or up to 2 hours for deeper flavor infusion.
- Prepare Parsley Garnish: While the chicken marinates, pick the leaves from 6 sprigs of fresh parsley and finely chop them. Keep refrigerated until serving.
- Cook the Chicken – First Batch: Heat a 12-inch skillet or frying pan over medium-high heat until hot. Add half of the chicken pieces in a single layer, shaking off any excess marinade back into the bowl to avoid burning. Cook the chicken for 5 to 6 minutes per side, until browned and cooked through with an internal temperature of at least 165ºF.
- Transfer and Clean Pan: Remove cooked chicken to a serving plate. Spoon off any remaining garlic bits in the pan to prevent burning before cooking the next batch.
- Cook the Chicken – Second Batch: Repeat the cooking process with the remaining chicken pieces, ensuring they are cooked evenly and thoroughly.
- Serve: Arrange all cooked chicken on a platter and garnish with the chopped fresh parsley for a bright, herbaceous finish.
Notes
- Marinating the chicken for the full 2 hours enhances the lemon and herb flavors significantly.
- Using boneless, skinless thighs keeps the chicken juicy and tender during stovetop cooking.
- Ensure your pan is hot before adding chicken to achieve a nice sear and prevent sticking.
- You can substitute fresh oregano for dried if desired, using about 1 tablespoon fresh oregano leaves.
- Leftover chicken can be kept refrigerated for up to 3 days and is great for salads or wraps.
