Lemon Garlic Thighs (Printable Version)
# What You'll Need:
→ Chicken
01 -
900 g boneless skinless chicken thighs
→ Marinade
02 -
2 teaspoons instant chicken bouillon powder
03 -
2 teaspoons black pepper, freshly cracked
04 -
2 teaspoons kosher salt
05 -
2 teaspoons cumin, ground
06 -
2 teaspoons red pepper flakes
07 -
4 teaspoons chili powder
08 -
2 tablespoons garlic minced
09 -
1 tablespoon grated lemon peel
10 -
60 ml fresh lemon juice pressed
11 -
80 ml extra virgin olive oil (split)
12 -
120 ml freshly chopped cilantro
# How to Make It:
01 -
Pop the chicken onto a plate as soon as it's done. Spoon that lemony cilantro-garlic stuff you set aside over the top or serve it on the side right away.
02 -
Splash the rest of the olive oil (about 20 ml) into a hot grill pan, medium-high heat. Lay the chicken in a single layer. Sear 4–5 minutes per side till they've got a good color and are cooked all the way through (hit 74°C inside).
03 -
Throw the chicken thighs in a big bowl or zipper bag. Pour in half your marinade, give it a good turn so everything’s covered. Pop it in the fridge for a couple hours—overnight if you can—turn them now and then for even flavor. Get rid of marinade before you cook.
04 -
Mix together cilantro, about half your olive oil, the garlic, lemon juice, lemon peel, bouillon, chili powder, flakes, cumin, salt, and black pepper in a medium bowl. Stir till smooth, then split the mixture in two bowls.
# Additional Tips:
01 -
Letting your chicken sit overnight really brings out the flavor.
02 -
You want the center to reach 74°C so it's cooked through.
03 -
Tossing in fresh herbs makes the lemon pop even more.