Herb, Lemon, and Garlic Chicken Thighs

I loved this chicken and so did my family. I tossed some boneless skinless chicken thighs together with some fresh basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. I let them marinate for about 30 minutes then cooked them in my grill pan. They paired nicely with the Oven Roasted Corn on the Cob with Garlic Butter and a tomato asparagus salad (will post tomorrow). The chicken was healthy, tasty, and super moist. I love recipes like this – quick and easy but full of flavor!

Combine the chicken thighs together in a large ziplock bag with the basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. Mix until evenly coated then set inside the refrigerator to marinate for 30 minutes. Remove the chicken from the refrigerator 10 minutes prior to cooking.

Heat a grill pan coated with cooking spray over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT grill pan and reduce heat to medium then cook for 7-8 minutes then flip and continue to cook for 6-7 minutes, or until the chicken is cooked through. Remove the chicken from the grill pan and set aside to rest for 5 minutes. Serve and enjoy.

Herb, Lemon, and Garlic Chicken Thighs

Yield: 4

Prep Time: 30 minute marinating time

Cook Time: 15 minutes

Ingredients:

4 boneless skinless chicken thighs, trimmed of extra fat
1 tbsp fresh basil, finely chopped
1 tbsp fresh thyme leaves, finely chopped
2 tsp fresh oregano leaves, finely chopped
Juice and zest from 1/2 a lemon
2 tbsp olive oil
2 large cloves of garlic, minced

Directions:

Combine the chicken thighs together in a large ziplock bag with the basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. Mix until evenly coated then set inside the refrigerator to marinate for 30 minutes. Remove the chicken from the refrigerator 10 minutes prior to cooking.

Heat a grill pan coated with cooking spray over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT grill pan and reduce heat to medium then cook for 7-8 minutes then flip and continue to cook for 6-7 minutes, or until the chicken is cooked through. Remove the chicken from the grill pan and set aside to rest for 5 minutes. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net