I will put lemon on everything and I can honestly say I have never regretted it. Eggs? Yes. Baked potatoes? Yes. Bread? Yes. Sanchez? Yes. Need I continue? It is no secret that adding lemon to a marinade gives such a zesty, tang outcome that will keep you wanting more.
Lemon Chicken Thighs
Yield:
4
Prep Time:
5 minutes
Cook Time:
15 minutes
Additional Time:
2 hours
Total Time:
2 hours 20 minutes
Ingredients
- 2 pounds boneless chicken thighs
- Juice of a whole lemon, about 3-4 tbsps
- Zest of 1/2 lemon
- 4 tbsps olive oil
- 1-2 tbsps white vinegar, for extra ~zing~
- 4 cloves garlic, minced
- 1/4 cup fresh chopped cilantro
- 1 tsp chili flakes
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp ground cumin
- Salt and pepper
Instructions
- In a small bowl, or measuring cup, mix together all marinade ingredients.
- To a container or gallon freezer bag, add chicken thighs and 3/4 of the marinade. Set aside remaining 1/4 marinade. Shake up chicken in the marinade a bit to coat evenly. Marinate for 2-3 hours or overnight.
- Heat cast-iron over medium/high heat. Add 1 tbsp of olive oil to the pan. Add chicken to the pan and cook on each side until golden and internal temperature is 160°F, about 6-7 minutes (thicker pieces may take longer).
- Remove from pan and into serving dish. Brush remaining marinade onto chicken. Serve with additional lemon and enjoy!
