Mediterranean Chicken Thighs
I was in the mood for Mediterranean flavors, so I picked up some chicken thighs and marinated them in some olive oil, lemon juice, garlic, oregano, and red wine vinegar for a few hours. The meat was tender, juicy, and very flavorful–this easy chicken thigh recipe was a huge hit with my entire family and paired nicely with Greek orzo and crusty bread.
Mediterranean Chicken Thighs
Ingredients:Â
- 5 boneless, skinless chicken thighs, trimmed of any fat
- 5 tbsp olive oil, divided
- Juice and zest of one large lemon
- 1 tbsp red wine vinegar
- 2 cloves of garlic, minced
- 1 tsp dried oregano
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper, to taste
How to Make Mediterranean Chicken Thighs:
Combine 4 tablespoons of olive oil, lemon juice & zest, vinegar, garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes in a large zip-lock bag. Add the chicken and marinate in the refrigerator for 1-2 hours.
Preheat the oven to 350 degrees.
Heat the olive oil in a large skillet (ovenproof) over medium-high heat.
Once the skillet is hot, lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place it in the oven.
Bake for 8 minutes or until cooked through. Let the meat rest for a few minutes.
While the meat rests, pour the marinade into the skillet, add a few tablespoons of water, and cook over high heat until it boils rapidly, about 2 minutes.
Place the chicken on a serving plate and pour the boiled sauce on top. Enjoy.
Equipment
- Large Skillet (Ovenproof)
Ingredients
- 5 boneless, skinless chicken thighs trimmed of any fat
- 5 tbsp olive oil divided
- Juice and zest of one large lemon
- 1 tbsp red wine vinegar
- 2 cloves of garlic minced
- 1 tsp dried oregano
- Sea salt and freshly cracked pepper to taste
- Pinch of crushed red pepper to taste
Instructions
- Combine 4 tablespoons of olive oil, lemon juice & zest, vinegar, garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes in a large zip-lock bag. Add the chicken and marinate in the refrigerator for 1-2 hours.
- Preheat the oven to 350 degrees.
- Heat the olive oil in a large skillet (ovenproof) over medium-high heat.
- Once the skillet is hot, lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place it in the oven.
- Bake for 8 minutes or until cooked through. Let the meat rest for a few minutes.
- While the meat rests, pour the marinade into the skillet, add a few tablespoons of water, and cook over high heat until it boils rapidly, about 2 minutes.
- Place the chicken on a serving plate and pour the boiled sauce on top. Enjoy.
Delicious recipe. I really like it. Best served with some crusty bread or on a bed of couscous. Thanks
I am making this tonight, an I know it will be fabulous coming from you!
Whenever I have to cook for my in-laws I come find a recipe from you and it's always a hit!
Pam,
I have made this so many times. We are having it for dinner tonight. It is marinating as I write this. My whole family loves this chicken and it is great for leftovers. Boiling the sauce is a must. So Good!!
Delicious and easy recipe. The family loved it. Have gotten many recipes from this site. Thanks.
Made this again tonight…even better the second time and soooo easy. Used 2 tablespoons plus 1 teaspoon fresh lemon juice and 3/4 teaspoon salt. Perfect.
We didn’t sear the chicken off, just baked it at 400F for 25 minutes. VERY flavorful!! I had poured all of the marinade over the chicken before cooking, so I tossed some boiled potatoes in it. My picky daughter LOVED every bit of it!
Makes fantastic leftovers also! Bake ahead & toss some into your lunch later in the week!!
Wonderful! Had it with rice/wild rice mix and roasted carrots with the reduced sauce over it all. So good…will surely make again…and again….
We are late to the game, but this is one of the most delicious dishes we’ve made. Thank you so much!
Vic,
Thanks for letting me know! I’m so glad you liked it.
-Pam
Double the marinade and add salt.