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Italian Chicken Thighs

Cook Time20 mins
Servings: 4


  • 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


  • Combine the olive oil, water, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a large zip lock bag, seal and shake the bag to mix well. Place the trimmed chicken thighs in the bag and squish them around to make sure they are evenly coated. Place into the refrigerator for 8 hours (or overnight). Remove the bag from the refrigerator 20 minutes prior to cooking the chicken.
  • Preheat the oven to 350 degrees. Heat an OVEN PROOF pan over medium high heat and coat 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 into the oven. Roast the chicken for 15 minutes then remove from the oven. Let the chicken rest for a few minutes prior to serving. Enjoy.