Herb, Lemon, and Garlic Chicken Thighs
I loved this easy herb, lemon, and garlic chicken thighs recipe. I marinated boneless, skinless chicken thighs with fresh basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic for about 30 minutes, then cooked them on my grill pan. These chicken thighs were tasty and paired nicely with the oven-roasted corn on the cob with garlic butter and a tomato asparagus salad.
Herb, Lemon, and Garlic Chicken Thighs
Ingredients:
- 4 boneless, skinless chicken thighs trimmed of extra fat
- 1 tbsp fresh basil, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
- 2 tsp fresh oregano leaves, finely chopped
- Juice and zest from ½ a lemon
- 2 tbsp olive oil
- 2 large cloves of garlic, minced
How to Make Herb, Lemon, and Garlic Chicken Thighs
Combine the chicken thighs in a large Ziplock bag with the basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. Mix until evenly coated, then set inside the refrigerator to marinate for 30 minutes.
Remove the chicken from the refrigerator 10 minutes before cooking.
Heat a grill pan coated with cooking spray over medium-high heat.
Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
Place the chicken thighs on the HOT grill pan and reduce heat to medium, then cook for 7-8 minutes, flip, and continue to cook for 6-7 minutes, or until the chicken is cooked through.
Remove the chicken from the grill pan and set it aside to rest for 5 minutes. Serve with lemon wedges and enjoy.
Equipment
- Grill Pan
Ingredients
- 4 boneless skinless chicken thighs trimmed of extra fat
- 1 tbsp fresh basil finely chopped
- 1 tbsp fresh thyme leaves finely chopped
- 2 tsp fresh oregano leaves finely chopped
- Juice and zest from ½ a lemon
- 2 tbsp olive oil
- 2 large cloves of garlic minced
Instructions
- Combine the chicken thighs in a large Ziplock bag with basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. Mix until evenly coated, then set inside the refrigerator to marinate for 30 minutes.
- Remove the chicken from the refrigerator 10 minutes before cooking.
- Heat a grill pan coated with cooking spray over medium-high heat.
- Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
- Place the chicken thighs on the HOT grill pan and reduce heat to medium, then cook for 7-8 minutes, flip, and continue to cook for 6-7 minutes, or until the chicken is cooked through.
- Remove the chicken from the grill pan and set it aside to rest for 5 minutes. Serve with lemon wedges and enjoy.
This is my go to flavour combination when I roast chicken 🙂
That has been recently one of my favourite combos :D!! So yummy!
I never cook with chicken thighs, but this may be convincing me to! I’m loving all the flavors in this dish!
I’m a citrus freak, and love lemon in anything. So you know I’m drooling over this dish. 😉 Such a nice recipe — thanks so much.
This looks terrific. I love lemon with chicken, and I love chicken thighs.
Definitely a chicken recipe to add to my collection. Looks amazing.
I love all the fresh herbs here. These roasted chicken thighs look lipsmackingly delicious!
This looks amazing, Pam!
Such a simple meal, and so tasty! Those are the best kind.
Recipe will not print.
I get the directions, but directions not printing?
A. Pincus,
I have tried printing it from two different computers and it is printing just fine for me. Are you clicking the print button underneath the final photo of the chicken? Is the computer you are using connected to a printer?
Pam