Lemon Garlic and Thyme Chicken Thighs

Name: Lemon Garlic and Thyme Chicken Thighs
Total time: 35 min
Ingredients: 3 lbs chicken thighs, bone in skin on, trimmed of excess skin and fat; 1 Lemon, juiced; 4 Cloves garlic, chopped; 4 sprigs fresh thyme, picked; 1 Tbs Honey; 0.25 cup Apple cider vinegar; 2 Tbs Vegetable oil; 1 Tsp Kosher salt; 1 Tsp Ground black pepper; 1 pinch red pepper flakes

35m

Serves 1

youtube.com

Lemon Garlic and Thyme Chicken Thighs

youtube.com

35m

Serves 1

Directions

1Pick a few sprigs of thyme and put them in a bowl.
2Cut a lemon in half and squeeze the juice into the bowl.
3Take one head of garlic, smash it with a knife, peel it, and finely mince it.
4Add the minced garlic to the bowl with the lemon juice and thyme.
5Add about a quarter cup apple cider vinegar, about a tablespoon of honey, salt, pepper, and a pinch of red pepper flakes (optional).
6Give it a quick stir to mix everything.
7Open the pack of three pound chicken thighs and trim off any excess fat and skin.
8Transfer the trimmed thighs into a bowl.
9Pour the marinade over the chicken.
10Let the chicken marinate for about half an hour or overnight.
11Add a touch of vegetable oil to a hot pan.
12Start searing your marinated chicken thighs, making sure they are on one layer.
13After about five minutes of searing, flip the chicken thighs.
14Cover the pan and cook the chicken for the next 10 minutes, constantly turning and basting with the sauce.
15Pour the leftover marinade over the chicken and continue cooking until it's done.
16Serve 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
1 Lemon, juiced
4 Cloves garlic, chopped
4 sprigs fresh thyme, picked
1 Tbs Honey
0.25 cup Apple cider vinegar
2 Tbs Vegetable oil
1 Tsp Kosher salt
1 Tsp Ground black pepper
1 pinch red pepper flakes

Equipment

knifebowllemon juicerhot pantongs

Lemon Garlic and Thyme Chicken Thighs

35m

Serves 1

youtube.com

Lemon Garlic and Thyme Chicken Thighs

youtube.com

35m

Serves 1

Directions

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