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Italian Chicken Thighs
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Italian Chicken Thighs

Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Marinating Time: 8 hours
Total Time 8 hours 25 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Ovenproof Cast-Iron Skillet
  • Meat Thermometer

Ingredients

  • 5 boneless and skinless chicken thighs trimmed of any fat
  • 3 tbsp olive oil
  • 1 tbsp water
  • 1 tbsp seasoned rice vinegar
  • 1 tsp red wine vinegar
  • 1 clove of garlic minced
  • Pinch of sugar
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Make the marinade by combining the olive oil, water, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper to taste in a large zip-lock bag. Seal and shake the bag to mix well. Add the trimmed chicken thighs to the bag and squish them around so they are evenly coated.
  • Marinate in the refrigerator for 8 hours (or overnight). Remove the chicken from the fridge 20 minutes before cooking.
  • Preheat the oven to 350 degrees.
  • Cook the chicken by heating an ovenproof cast-iron skillet over medium-high heat and coating it with cooking spray.  
  • Add the chicken thighs to the hot pan and cook for 4 minutes or until golden brown.
  • Flip the chicken over and place the pan in the oven to roast for 15 minutes, or until cooked through according to a meat thermometer. 
  • Let the chicken rest for a few minutes before serving. Enjoy.