Ingredients

The following ingredients have 4 Servings
  • 1/3 cup chicken broth
  • 3 tablespoons olive oil (plus more for the pan or grill)
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 8-10 cranks fresh-cracked black pepper
  • 1 and 1/2 pounds boneless, skinless chicken thighs
  • lemon wedges and fresh Italian parsley (optional garnish)

Instruction

  • Combine broth, 3 tablespoons olive oil, lemon juice, lemon zest, honey, mustard, oregano, garlic powder, thyme, salt, and pepper in a large prep bowl. Whisk well to combine.
  • Add chicken thighs to the bowl and turn to coat well. Cover and refrigerate for at least 1 hour or up to 12.
  • When ready to cook, remove chicken and discard marinade. Heat a large skillet, grill pan, or grill over medium-high heat, and add just enough olive oil to coat the cooking surface. Add chicken and cook for 5-6 minutes per side, until golden brown and cooked through to an internal temperature of 165 degrees F.
  • Serve right away with lemon wedges and parsley, as desired.