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Crispy Skin Chicken Thighs with Lemon

A plate of perfectly cooked Crispy Skin Chicken Thighs with Lemon, glistening with glaze and herbs.

Juicy and flavorful chicken thighs with crispy skin, marinated in a bright lemon and herb mixture. This recipe is simple enough for a weeknight dinner but impressive enough for guests.

Ingredients

Scale
  • 1/4 cup Olive Oil
  • 2 pieces Lemon Juice and Zest
  • 2 cloves Garlic (minced)
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • Kosher Salt and Freshly Ground Black Pepper to taste
  • 1/2 cup Chicken Stock
  • 2 pounds Boneless, Skinless Chicken Thighs
  • 1 1/2 tablespoons Canola Oil

Instructions

  1. In a mixing bowl, combine chicken stock, lemon juice and zest, olive oil, minced garlic, and Dijon mustard.
  2. Add dried oregano, dried thyme, salt, and pepper. Whisk until blended.
  3. Place chicken thighs in a Ziploc bag or bowl. Pour marinade over chicken.
  4. Seal and refrigerate for at least 2 hours, or overnight.
  5. Remove chicken from refrigerator 10-15 minutes before cooking.
  6. Heat a grill pan over medium-high heat with canola oil.
  7. Drain chicken from marinade.
  8. Place chicken in the hot pan in a single layer.
  9. Grill each side for 4-5 minutes, until golden brown and internal temperature reaches 165°F.
  10. Remove chicken from pan and let rest for a few minutes before serving.

Notes

  • Serve with grilled lemon halves.
  • Substitute olive oil with any neutral oil.
  • Substitute garlic powder for fresh garlic (1/2 teaspoon).
  • Yellow mustard can substitute Dijon mustard.
  • Fresh oregano can replace dried oregano (3 teaspoons).
  • Substitute vegetable stock for chicken stock if desired.
  • Chicken breast can be used instead of thighs.
  • Any high-heat oil can be used instead of canola oil.

Nutrition

Keywords: Crispy Skin Chicken Thighs, Lemon Chicken, Mediterranean Chicken, Easy Chicken Recipe, Grilled Chicken Thighs