Monday, August 15, 2011

Mediterranean Lemon Chicken Thighs

The best thing to go with the Meditteranean Orzo pasta are these Mediterranean Chicken thighs. Lemony, easy, and delicious! Again, I am a chicken thigh convert. TRY THEM! They turn out juicier and more flavorful and they are cheaper!!! Give them a chance!!

Meditteranean Lemon \Chicken Thighs

5 boneless, skinless chicken thighs, trimmed of any fat
5 T olive oil
Juice and zest of one lemon
1T red wine vinegar
2 cloves of garlic
1 tsp dried oregano
sea salt and freshly cracked pepper to taste
Combine all ingredients together in a zip lock bag. Let the chicken marinate in the bag in the fridge for about 2 hours.
Preheat the oven to 350 degrees. Hea tthe olive oil olive in a large OVEN PROOF skillet over meduim high heat. Coat the chicken with olive oil .  Once the skillet is hot, lay the chicken thighs smooth side down in the pan and cook until golden brown. Turn chicken over and place pan in preheated oven. cook for 8 minutes or until cooked through. Let the meat rest for a couple minutes.  while the meat rests pour the marinade into the skillet and cook over high heat unitl it boils rapidly, about 1-2 minutes. Place the chicken on a serving plate and pour the boiled marinade on top. Sprinkle with oregano, parsley and a squeeze of lemon.  yum yum!

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