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Four perfectly cooked Crispy Skin Chicken Thighs with Lemon, garnished with parsley on a white plate.

Crispy Skin Chicken Thighs with Lemon

This recipe provides instructions for making chicken thighs marinated with lemon, garlic, and herbs, cooked on a grill pan for a flavorful meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil Substitute with any neutral oil if desired.
  • 2 pieces Lemon Juice and Zest Use fresh lemons for the best taste.
  • 2 cloves Garlic (minced) Garlic powder can be substituted (1/2 teaspoon).
  • 2 teaspoons Dijon Mustard Yellow mustard can be a substitute if needed.
  • 1 teaspoon Dried Oregano Fresh oregano can replace it (3 teaspoons).
  • 1/2 teaspoon Dried Thyme Complements the marinade with earthy flavors.
  • 1 Kosher Salt and Freshly Ground Black Pepper Adjust to taste.
  • 1/2 cup Chicken Stock Substitute with vegetable stock if desired.
For the Chicken
  • 2 pounds Boneless, Skinless Chicken Thighs Can also use chicken breast.
  • 1 1/2 tablespoons Canola Oil Any high-heat oil will do.

Equipment

  • Grill Pan
  • Mixing bowl
  • Ziploc Bag
  • Meat thermometer

Method
 

  1. In a mixing bowl, combine 1/2 cup of chicken stock, juice and zest from 2 fresh lemons, 1/4 cup of olive oil, 2 minced garlic cloves, and 2 teaspoons of Dijon mustard. Add in 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and season with kosher salt and freshly ground black pepper to taste. Whisk everything together until well blended.
  2. Place the 2 pounds of boneless, skinless chicken thighs in a large Ziploc bag or bowl. Pour the prepared marinade over the chicken. Seal the bag or cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, ideally overnight.
  3. After marination, remove the chicken thighs from the fridge and let them sit at room temperature for about 10-15 minutes. Heat a cast iron grill pan over medium-high heat and add 1 1/2 tablespoons of canola oil.
  4. Drain the chicken from the marinade, letting any excess liquid drip off. Place the marinated chicken thighs in the hot grill pan in a single layer. Grill each side for about 4-5 minutes, until golden brown with grill marks and until the internal temperature reaches 165°F.
  5. Once the chicken thighs are cooked through, remove them from the grill pan and let them rest for a few minutes. Serve with grilled lemon halves on the side.

Nutrition

Calories: 300kcalCarbohydrates: 2gProtein: 25gFat: 20gSaturated Fat: 3gCholesterol: 100mgSodium: 450mgPotassium: 350mgVitamin A: 100IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

This recipe yields 300 calories per thigh with 25g of protein and 20g of fat.

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