Lemon Garlic and Thyme Chicken Thighs

35 mins
Serves 1
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Directions

  1. 1Pick a few sprigs of thyme and put them in a bowl.
  2. 2Pick a few sprigs of thyme and put them in a bowl.
  3. 3Pick a few sprigs of thyme and put them in a bowl.
  4. 4Cut a lemon in half and squeeze the juice into the bowl.
  5. 5Cut a lemon in half and squeeze the juice into the bowl.
  6. 6Cut a lemon in half and squeeze the juice into the bowl.
  7. 7Take one head of garlic, smash it with a knife, peel it, and finely mince it.
  8. 8Take one head of garlic, smash it with a knife, peel it, and finely mince it.
  9. 9Take one head of garlic, smash it with a knife, peel it, and finely mince it.
  10. 10Add the minced garlic to the bowl with the lemon juice and thyme.
  11. 11Add the minced garlic to the bowl with the lemon juice and thyme.
  12. 12Add the minced garlic to the bowl with the lemon juice and thyme.
  13. 13Add about a quarter cup apple cider vinegar, about a tablespoon of honey, salt, pepper, and a pinch of red pepper flakes (optional).
  14. 14Add about a quarter cup apple cider vinegar, about a tablespoon of honey, salt, pepper, and a pinch of red pepper flakes (optional).
  15. 15Add about a quarter cup apple cider vinegar, about a tablespoon of honey, salt, pepper, and a pinch of red pepper flakes (optional).
  16. 16Give it a quick stir to mix everything.
  17. 17Give it a quick stir to mix everything.
  18. 18Give it a quick stir to mix everything.
  19. 19Open the pack of three pound chicken thighs and trim off any excess fat and skin.
  20. 20Open the pack of three pound chicken thighs and trim off any excess fat and skin.
  21. 21Open the pack of three pound chicken thighs and trim off any excess fat and skin.
  22. 22Transfer the trimmed thighs into a bowl.
  23. 23Transfer the trimmed thighs into a bowl.
  24. 24Transfer the trimmed thighs into a bowl.
  25. 25Pour the marinade over the chicken.
  26. 26Pour the marinade over the chicken.
  27. 27Pour the marinade over the chicken.
  28. 28Let the chicken marinate for about half an hour or overnight.
  29. 29Let the chicken marinate for about half an hour or overnight.
  30. 30Let the chicken marinate for about half an hour or overnight.
  31. 31Add a touch of vegetable oil to a hot pan.
  32. 32Add a touch of vegetable oil to a hot pan.
  33. 33Add a touch of vegetable oil to a hot pan.
  34. 34Start searing your marinated chicken thighs, making sure they are on one layer.
  35. 35Start searing your marinated chicken thighs, making sure they are on one layer.
  36. 36Start searing your marinated chicken thighs, making sure they are on one layer.
  37. 37After about five minutes of searing, flip the chicken thighs.
  38. 38After about five minutes of searing, flip the chicken thighs.
  39. 39After about five minutes of searing, flip the chicken thighs.
  40. 40Cover the pan and cook the chicken for the next 10 minutes, constantly turning and basting with the sauce.
  41. 41Cover the pan and cook the chicken for the next 10 minutes, constantly turning and basting with the sauce.
  42. 42Cover the pan and cook the chicken for the next 10 minutes, constantly turning and basting with the sauce.
  43. 43Pour the leftover marinade over the chicken and continue cooking until it's done.
  44. 44Pour the leftover marinade over the chicken and continue cooking until it's done.
  45. 45Pour the leftover marinade over the chicken and continue cooking until it's done.
  46. 46Serve the dish as is or individually on a long grain and chickpea pilaf.
  47. 47Serve the dish as is or individually on a long grain and chickpea pilaf.
  48. 48Serve the dish as is or individually on a long grain and chickpea pilaf.

Ingredients

  • 3 lbs chicken thighs, bone in skin on, trimmed of excess skin and fat
  • 3 lbs chicken thighs, bone in skin on, trimmed of excess skin and fat
  • 3 lbs chicken thighs, bone in skin on, trimmed of excess skin and fat
  • 1 Lemon, juiced
  • 1 Lemon, juiced
  • 1 Lemon, juiced
  • 4 Cloves garlic, chopped
  • 4 Cloves garlic, chopped
  • 4 Cloves garlic, chopped
  • 4 sprigs fresh thyme, picked
  • 4 sprigs fresh thyme, picked
  • 4 sprigs fresh thyme, picked
  • 1 Tbs Honey
  • 1 Tbs Honey
  • 1 Tbs Honey
  • 0.25 cup Apple cider vinegar
  • 0.25 cup Apple cider vinegar
  • 0.25 cup Apple cider vinegar
  • 2 Tbs Vegetable oil
  • 2 Tbs Vegetable oil
  • 2 Tbs Vegetable oil
  • 1 Tsp Kosher salt
  • 1 Tsp Kosher salt
  • 1 Tsp Kosher salt
  • 1 Tsp Ground black pepper
  • 1 Tsp Ground black pepper
  • 1 Tsp Ground black pepper
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes

Equipment

knifebowllemon juicerhot pantongs