Garlic Lemon Chicken Thighs (Print Version)
# Ingredients:
→ Chicken
01 -
900 g boneless, skinless chicken thighs
→ Marinade
02 -
120 ml chopped fresh cilantro
03 -
80 ml extra virgin olive oil, divided
04 -
60 ml freshly squeezed lemon juice
05 -
1 tablespoon lemon zest
06 -
2 tablespoons minced garlic
07 -
4 teaspoons chili powder
08 -
2 teaspoons chili pepper flakes
09 -
2 teaspoons ground cumin
10 -
2 teaspoons kosher salt
11 -
2 teaspoons freshly ground black pepper
12 -
2 teaspoons instant chicken bouillon granules
# Instructions:
01 -
In a medium bowl, combine chopped cilantro, 60 ml olive oil, minced garlic, lemon juice, lemon zest, chicken bouillon, chili powder, chili pepper flakes, cumin, kosher salt, and black pepper. Mix thoroughly and divide the mixture equally into two portions.
02 -
Place chicken thighs in a large resealable bag or bowl. Add half of the marinade and ensure chicken is coated evenly. Seal and refrigerate for at least 2 hours or overnight, turning occasionally for even marination. Drain and discard the used marinade before cooking.
03 -
Heat remaining 20 ml olive oil in a cast-iron grill pan over medium-high heat. Arrange chicken thighs in a single layer and cook 4–5 minutes per side, until golden brown and cooked through (internal temperature 74°C).
04 -
Transfer chicken to a serving platter and present with the reserved lemon-garlic-cilantro marinade alongside immediately.
# Notes:
01 -
For optimal flavor, marinate the chicken overnight.
02 -
Ensure chicken reaches an internal temperature of 74°C for safe consumption.
03 -
Fresh herbs enhance the citrus elements in this dish.