Lemon Garlic Chicken
The ultimate comfort food, Lemon Garlic Chicken is a savory delight with crispy skin, juicy meat, and zesty flavors. This easy weeknight dinner will satisfy your cravings and impress your guests. Make it tonight and enjoy a taste of culinary bliss!
Equipment
- Baking Sheet
- Skillet
- Oven
- Whisk
- Frying Pan
- Mixing Bowl
- Chef's Knife
Ingredients
- 20oz (570g) skin on deboned chicken thighs
- lemon, sliced, for garnishing
- 3 cloves garlic, minced
- 2 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 teaspoon paprika
- 1/4 teaspoon chili flakes
- 1/4 teaspoon ground cumin, optional
- 1 pinch salt
- 3 dashes ground black pepper
- 1 tablespoon chopped parsley leaves
Instructions
- Debone the chicken thighs, keeping the skin on. If you prefer skinless, you can buy boneless, skinless thighs. Mix all the marinade ingredients in a bowl and whisk to combine well. Marinate the chicken in a bowl or a sealable plastic bag for 30 minutes, or preferably for 2 hours. Fire up the grill and grill the chicken on both sides until it’s cooked through and the skin is charred. Alternatively, you can bake the chicken in an oven at 400°F (207°C) for about 15–20 minutes, or pan-fry it in a skillet over medium to low heat. Serve the chicken warm with lemon wedges.
Notes
- Deboning: I usually debone the chicken thighs using a deboning knife, but if I’m short on time, I’ll grab pre-deboned chicken from the store to make things easier.
- Skin on: I prefer keeping the skin on because it gives the chicken a nice, crispy texture when grilling. Plus, it adds extra flavor and helps keep the chicken juicy.
- Marination time: To really pack in the flavor, I marinate the chicken for at least 30 minutes, but I find that 2 hours gives the best results with this citrus-based marinade.
- Cooking: I make sure not to overcook the chicken. It should feel firm, not rubbery, and the juices should run clear (not pink) when pricked with a fork.
- Temperature check: To be extra sure, I use a meat thermometer and aim for the USDA’s recommended internal temperature of 165°F(74°C).