Ingredients

The following ingredients have 6 Servings
  • 1/2 cup chicken stock
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 2 cloves garlic (minced)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 pounds boneless (skinless chicken thighs)
  • 1 1/2 tablespoons canola oil

Instruction

  • 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.