Mediterranean Chicken Thighs
Servings 4
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.