LEMON AND THYME GRILLED CHICKEN BREASTS
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams
GRIDDLED CHICKEN WITH LEMON & THYME
A brilliant way to transform chicken breast in less than 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
- Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of hummus, a drizzle of olive oil, plus the olives and lemon wedges.
Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 34 grams protein, Sodium 0.21 milligram of sodium
BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC
Steps:
- Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
- Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
- Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.
LEMON GARLIC ROASTED CHICKEN LEGS
These Lemon Garlic Roasted Chicken Legs are loaded with flavor, perfect for a super quick dinner. The best part? No bowls to wash, super fast prep all in one pan!
Provided by Joanna Cismaru
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- In a large ziploc bag add the chicken legs, melted butter, olive oil, oregano, paprika, garlic, lemon juice, salt and pepper. Close the ziploc bag and toss everything together well.
- Place the ziploc bag in the fridge and marinate for a minimum of 30 minutes up to 24 hours.
- Preheat the oven to 450 F degrees.
- Transfer the chicken legs to a large casserole dish and place the lemon slices in between the legs. Bake uncovered for 30 to 35 minutes or until legs are golden brown and cooked through.
- Garnish with fresh thyme and serve warm.
Nutrition Facts : ServingSize 2 legs, Calories 361 kcal, Carbohydrate 3 g, Protein 27 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 159 mg, Sodium 159 mg
LEMON AND THYME LAMB CHOPS
Drag that grill out of storage for spring grilling! Make extra marinade to use on grilled vegetables. Serve with a mint sauce and warmed flatbread.
Provided by Bob Cody
Categories Meat and Poultry Recipes Lamb Chops
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Marinate in the refrigerator for 1 hour.
- Preheat grill for high heat.
- Lightly oil grill grate. Place lamb chops on grill, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 0.5 g, Cholesterol 42.4 mg, Fat 17.6 g, Protein 10.8 g, SaturatedFat 4.9 g, Sodium 34.3 mg, Sugar 0.1 g
LEMON HERB MARINADE
This easy Lemon Herb Marinade can be whipped up in 10 minutes. Zesty herbs and simple ingredients work together to elevate chicken, fish or pork. Feel free to switch up the herbs you use in this Lemon Herb Marinade. For example, for a lemon-rosemary marinade, consider substituting parsley for the basil and rosemary for the thyme. A good rule of thumb when mixing up marinades is, for fish, chicken and pork, light herbal notes tend to work well. This lemon and herb marinade is not to be missed.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
- Remove meat from marinade; discard marinade. Cook meat as desired.
Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 60 mg, Sugar 0 g, TransFat 0 g
LEMON GARLIC CHICKEN THIGHS
Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 11
Steps:
- CHICKEN STOCK MIXTURE: In a medium bowl, combine chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CHICKEN STOCK MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.
CHICKEN MARINADE
The absolute BEST chicken marinade. Quick, healthy and perfect for grilling or baking chicken. Juicy, flavorful chicken every time!
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- If making chicken breasts, place them on a cutting board, cover with plastic wrap, and with a meat mallet or rolling pin, pound into an even thickness. (If using tenders or thighs, you can skip the pounding).
- With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
- In a large ziptop bag, combine the garlic, lemon zest and juice, olive oil, soy sauce, Worcestershire sauce, thyme, oregano, salt, and pepper.
- Add the chicken. Seal the bag, removing as much excess air as possible.
- "Squish" the bag to coat the chicken, then place the bag on a plate or inside a shallow baking dish to guard against leaks.
- Marinate the chicken at room temperature for 15 to 30 minutes (the longer the better), or refrigerate for up to 12 hours (I find about 5 to 6 hours is ideal-since this is a small amount of lemon juice, you can push to 24 hours if absolutely necessary). Do not let marinade for longer, or the meat will start to break down. Let the chicken stand at room temperature for 15 minutes prior to cooking.
- When ready to cook: Preheat your grill to medium high (425 to 450 degrees F) or preheat your oven to 425 degrees F. Remove the chicken from the marinade, shaking off any excess.
- To grill: cook chicken over high heat until charred in spots and the internal temperature reaches 160 to 165 degrees F on an instant read thermometer, flipping halfway through, about 8 to 12 minutes total for breasts or thighs or 4 to 8 minutes for tenders. Do not overcook!
- To bake: Arrange the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken until it reaches 160 F to 165 degrees F on an instant read thermometer inserted at the thickest part. Don't overcook! For breasts you will need about 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). Bake thighs or tenders for 15 to 20 minutes.
- Remove the chicken to a plate and cover. Let rest for at least 5 minutes. Serve!
Nutrition Facts : ServingSize 1 (of 4), Calories 305 kcal, Carbohydrate 4 g, Protein 43 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 127 mg, Fiber 1 g, Sugar 1 g
LEMON LIME CHICKEN MARINADE RECIPE
This chicken marinade recipe is a flavorful mix of lemon, lime, garlic and thyme. It can be used as a baked lemon chicken, as called for in the original recipe below, or cook it on the barbecue for an amazing grilled chicken.
Provided by Karen Ciancio
Categories Main Course
Time 1h15m
Number Of Ingredients 9
Steps:
- Place the chicken in a bowl. Combine the lime and lemon juices, wine, garlic, salt, pepper and thyme. Pour over the chicken, turn to coat well and let stand for 30 minutes, covered.
- Preheat oven to 425°F.
- Arrange the chicken in a single layer in a well-greased 13 inch x 9 inch baking pan. Dot the chicken pieces with the butter. Add a bit of the marinade to the baking dish but discard the rest. Bake uncovered at 425°F for 40 - 50 minutes or until the chicken is fork tender. Turn as needed to cook evenly.
Nutrition Facts : Calories 676 kcal, Carbohydrate 4 g, Protein 56 g, Fat 46 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 226 mg, Sodium 804 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEMON ROSEMARY CHICKEN MARINADE
This delightful Lemon Rosemary Chicken Marinade boosts the flavor of plain chicken to amazing with its tangy citrus herb taste! Like all of my wonderful chicken marinades, it's super easy to make and can marinate in the fridge or go straight into the freezer for weekly meal prep!
Provided by Angela
Categories Chicken Dishes Condiments Marinade
Time 5m
Number Of Ingredients 6
Steps:
- In a small mixing bowl combine all ingredients (olive oil, lemon juice, rosemary, garlic, thyme, salt, and pepper) and mix well.
- Pour the marinade into a ziploc plastic storage bag then add the chicken. Squeeze out the excess air while you seal the bag securely.
- Rub the marinade into the chicken through the bag by squishing the marinade around the bagged chicken.
- Refrigerate for at least 4 hours for best results. Freeze for up to 3 months.
Nutrition Facts : Calories 501 kcal, Carbohydrate 6 g, Protein 1 g, Fat 55 g, SaturatedFat 8 g, Sodium 1166 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LEMON AND THYME MARINADE
This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch. 28
Categories Chicken Marinades French Poultry
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Mix ingredients in a small bowl.
Nutrition Facts :
BAKED LEMON CHICKEN WITH GARLIC
Steps:
- Gather the ingredients.
- Arrange the chicken pieces in a single layer in a large nonreactive dish or put them in a large food storage bag that can be sealed.
- In a small bowl, whisk together the lemon juice, garlic, lemon zest, dried thyme, salt, and pepper. Spoon the lemon mixture over chicken. Cover or seal and refrigerate for 3 to 4 hours, turning frequently to keep the chicken coated with the marinade.
- Preheat the oven to 425 F. Remove the chicken from the marinade and drain well.
- Pour the marinade into a saucepan and set aside.
- Arrange the chicken in a shallow baking dish. Brush with the melted butter. Bake for 25 minutes.
- Meanwhile, place the marinade over high heat and bring it to a full boil .
- Brush the marinade over the chicken pieces. Continue baking for about 20 to 30 minutes longer, or until the chicken is browned and thoroughly cooked, basting frequently.
- Garnish the chicken with the lemon slices and sprinkle with chopped parsley.
- Boil remaining marinade for 1 minute and spoon some over the chicken just before serving, or serve on the side.
Nutrition Facts : Calories 750 kcal, Carbohydrate 9 g, Cholesterol 252 mg, Fiber 2 g, Protein 76 g, SaturatedFat 14 g, Sodium 667 mg, Fat 44 g, ServingSize 8 servings, UnsaturatedFat 25 g
LEMON GARLIC CHICKEN MARINADE
This lemon garlic chicken marinade is super simple to make, healthy, and full of flavor. Simply marinate your favorite chicken in lemon juice, oil, garlic, and herbs then grill it, bake it, or freeze it for later!
Provided by Kristen Stevens
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Combine the lemon juice, olive oil, oregano, thyme, rosemary, salt, pepper, and garlic into a small bowl.
- Place the chicken in a shallow bowl or baking dish and pour the marinade over the top. Mix it around a little so that all the pieces are coated in the marinade. Cover the bowl then put it into your fridge to marinate for 30 minutes - 24 hours.
Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 413 kcal, Carbohydrate 2 g, Protein 28 g, Fat 32 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 113 mg, Sodium 494 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 22 g
LEMON-HERB MARINATED CHICKEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Place chicken in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together oil, zest, juice, garlic, parsley, thyme, salt, and pepper. Pour marinade over chicken; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
LEMON AND THYME MARINADE FOR POULTRY
This is a wonderful marinade for dark meat such as chicken thighs or turkey legs. It can be used for white meat also, but it's best to leave the skin on white meat until it is cooked.
Provided by Millereg
Categories Fruit
Time 6m
Yield 4 ounces
Number Of Ingredients 3
Steps:
- Mix ingredients in a small bowl.
- Marinate chicken or turkey for several hours prior to broiling, grilling, or barbecuing.
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LEMON & THYME MARINATED BBQ LAMB - MONASH FODMAP
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Servings 4Total Time 55 minsCarbohydrates 1.40gCalories 1849 per serving
- In a separate bowl, combine lemon, oil, mustard and thyme. Season to taste. Pour marinade over lamb, turning to coat. Set aside for 30 mins (longer if you have time). Turn occasionally.
- Meanwhile, preheat a barbecue plate on high. Reduce heat to medium. Cook lamb for 4-5 mins on each side, or until cooked to taste. Rest, covered for 5 mins.
GRILLED CHICKEN WITH LEMON AND THYME RECIPE - BON APPéTIT
From bonappetit.com
5/5 (21)Estimated Reading Time 6 minsServings 4
- Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
- Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about ¼ cup). Set aside.
- Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°, 8–10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10–15 minutes.
- Pull chicken meat from bones and slice ½" thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining ½ cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.
OVEN ROASTED WHOLE CHICKEN WITH LEMON AND THYME RECIPE ...
From chefdehome.com
Cuisine MediterraneanTotal Time 1 hr 10 minsCategory Main Course
- Prep Chicken: A night before, or 4 hours before roasting, pat dry the chicken. Rub finger through skin on breast, and thighs to loosen it up. Only up-to where skin does not tear.
- Place chicken on a large prep plate. Massage with mixture of olive oil, lemon zest, soy sauce, lemon juice, minced garlic, 1/2 tsp salt. Make sure to add some to cavity, under the loose skin wherever you get access easily. Now, insert few slices of lemon and sliced garlic under the skin as deep as your fingers can reach without tearing the skin. Add remaining lemon slices, garlic clove , few thyme sprigs in the cavity.
- Mix chili flakes, paprika, cumin, remaining salt, black pepper, and thyme from 4-5 sprigs into a small bowl. Massage half over the skin. Insert bird in a large plastic bag or seal-able container. Transfer any liquid from prep plate into the container. Cover and refrigerate overnight, or for at-least 4 hours.
- Roast: Preheat oven at 375 degrees Fahrenheit. In baking dish, add sliced potatoes, season with sprinkle of salt.. Take chicken out of plastic bag and top on potatoes. Massage remaining spice-blend (saved in step 3) on top skin. Roast for 50 minutes to an hour until temperature in thickest part of thigh is 165 degrees Fahrenheit.
LEMON THYME CHICKEN RECIPE - THE SPRUCE EATS
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4.4/5 (14)Total Time 4 hrs 25 minsCategory EntreeCalories 261 per serving
LEMON THYME MARINATED CHICKEN | RECIPE | THE FRESH …
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EASY GARLIC LEMON THYME CHICKEN RECIPE - SHE WEARS …
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4.3/5 (58)Category Main DishesServings 4Total Time 45 mins
- Combine olive oil, lemon juice, garlic, thyme, salt and pepper in a large zip-top plastic bag.* Add chicken pieces; seal bag and turn to coat. Place in refrigerator and marinate for at least 30 minutes up to 2 hours.
- Arrange chicken, skin side down, in a single layer in an oven-proof skillet, baking dish or pan. Pour marinade over chicken.
- Bake uncovered for 15 minutes, turn chicken to skin side up and continue baking for another 15 minutes or until chicken is done.
BARBECUED LEMON, GARLIC AND THYME CHICKEN KEBABS ...
From sainsburysmagazine.co.uk
5/5 (48)Category MainServings 6Total Time 40 mins
- Cut each chicken breast fillet into about 6 large cubes and place in a non-metallic bowl. Mix together the lemon zest, garlic, thyme and oil, pour over the chicken and toss together well. Cover and put in the fridge for at least 3 hours, or overnight if possible.
- Prepare the barbecue to medium, until the coals turn a pale grey colour (or preheat a griddle pan on the hob). Thread 4-5 pieces of chicken per kebab onto metal or wooden bamboo skewers. Put the chicken skewers on the barbecue (or griddle pan) and brush with any remaining marinade. Cook for about 12-14 minutes until golden and cooked through, turning and brushing with the marinade every now and then.
- To make the salad, put the tomatoes, cucumber, radishes, red onion and most of the herbs in a large bowl and toss together.
- Mix the tahini and lemon juice in a bowl with the yogurt. Season with a pinch of sea salt and pepper. Sprinkle with the remaining herbs.
LEMON THYME CHICKEN RECIPE BY CAROLYN MENYES
From thedailymeal.com
4.5/5 (2)Total Time 30 minsCategory EntreesCalories 233 per serving
- In wide, shallow bowl or resealable plastic bag, combine olive oil, lemon zest and juice, shallots, thyme, salt and black pepper.
GRILLED CHICKEN BREASTS WITH LEMON AND THYME - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.
- Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.
LEMON-HERB MARINADE FOR POULTRY RECIPE: SAUCE, SALAD ...
From webmd.com
Servings 0.5Calories 76 per serving
- Add oil, zest, maple butter, lemon juice, garlic, parsley, thyme, salt, and pepper to a sealable plastic bag or medium bowl and whisk until completely blended.
- Add your meat to the marinade in bag or bowl (about 2 to 4 boneless, skinless chicken breast halves) and marinate in the refrigerator for about 6 hours (or up to 24 hours).
LEMON-AND-THYME BAKED CHICKEN THIGHS - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- In a large bowl, combine the olive oil, balsamic vinegar, lemon juice, thyme and garlic. Add the chicken to the marinade and toss.
- Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and bake for another 10 minutes, or until cooked through.
LEMON AND THYME ROASTED CHICKEN THIGHS - GIRL AND THE KITCHEN
From girlandthekitchen.com
Cuisine ClassicEstimated Reading Time 4 minsCategory Entree
- Add the chicken and the marinade to a ziplock bag making sure to get all the air out of it. Swish it around until everything looks nicely covered.
BEST LEMON HERB CHICKEN WINGS - GOOD FOOD BADDIE
From goodfoodbaddie.com
4.8/5 (13)Total Time 55 minsCuisine American, Healthy OptionsCalories 565 per serving
- In a large bowl, or oven-safe pan combined chicken and marinade. Mix well to evenly coat the chicken. If time permits allow the chicken to marinate for at least 2 hours (covered in the fridge).
- When ready to cook the chicken, preheat the oven to 375°F. (If the chicken was marinating in the fridge, remove the chicken from the fridge to allow it to come to room temperature before cooking)
- With chicken in an oven-safe baking dish, add sliced lemon and top with salt and pepper, about 1/2 tsp each.
LEMON AND ROSEMARY CHICKEN MARINADE - THYME WITH B.
From thymewithb.com
Cuisine AmericanEstimated Reading Time 2 minsCategory Main CourseTotal Time 45 mins
- In a medium to large bowl depending on the cut of chicken you are using, add zest and juice from the lemon. Chop up rosemary leaves and add to the bowl. Add fennel, mustard, Worcestershire sauce, vinegar, salt, pepper, and olive oil. Stir to combine.
- Add the chicken to the bowl. Stir the chicken around after 15 minutes in the marinade for even flavorings. Only marinade for a maximum time of 30 minutes. Cook chicken in oven or BBQ to 180°F internal temperature.
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- Debone the chicken thighs. Season both sides with salt and pepper. If you aren't sure how to debone, check out this story. If making this dish right away, marinate the chicken, skin side up, with half of one whole lemon juice and 2-3 sprigs of thyme for 15 minutes.
- If using stovetop: In a large well-heated skillet, add 1 tbsp oil. Lightly drip off the marinade, be careful the splatter. Place the chicken skin side down. Pan fry over medium-high heat for about 5-6 minutes. Use a splatter guard.
- For stovetop: With chicken in the skillet and while the skillet is still hot, add 4 slices of lemon and the rest of thyme to the skillet. Lower the heat to medium and cover with a lid to steam for 30 seconds. The lemon should be slightly charred and there should be a few tablespoons of pan juices that’s just enough to drizzle over the chicken. Serve them over a large serving tray with charred lemon and drizzle the pan juices over. Serve hot.
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