Everyday Garlic Lemon Chicken Thighs
Servings: 4
Calories: 592kcal
This Everyday Garlic Lemon Chicken Thighs recipe is one I come back to again and again. The simple homemade marinade takes just minutes to make, uses everyday supermarket ingredients and creates juicy, flavour-packed chicken that tastes so much better than the pre-marinated supermarket versions. Whether you cook it in the oven, air fryer, pan or on the barbecue, this is an easy, versatile dinner that works just as well on a busy weeknight as it does when you’re entertaining friends and family.
Ingredients
Marinade
- 60 ml olive oil
- 1 tbsp red wine vinegar
- ½ lemon, juiced
- 1 tbsp freshly minced garlic
- 1 tbsp sweet paprika
- 1 tbsp brown sugar (optional)
- 1 tsp dried oregano
- 1 tsp chicken stock powder (bouillon) (see note 1)
- ½ tsp freshly cracked black pepper
- ¼ tsp sea salt flakes
Chicken
- 800 g boneless, skinless chicken thighs (see note 2 for chicken breast)
To serve
- Lemon wedges
- Flatbread
- Toum (see note 3)
- Village salad
- Crispy roasted potatoes
Instructions
Prepare
- Make the marinade – Combine all the marinade ingredients together in a large bowl. Mix well to combine.
- Marinate the chicken – Add the chicken to the marinade and toss well using tongs so the chicken is evenly covered. Refrigerate for 2–24 hours for deeper flavour or cook immediately if you are short on time.
Pan-fry
- Heat the pan – Heat a large frying pan over medium–high heat. If your pan isn't non-stick, add a drizzle of olive oil.
- Sear the chicken – Add the chicken and cook for 5–6 minutes on the first side until deeply golden.
- Add water and cover – Flip and add 60 ml (¼ cup) of water to the pan. Reduce the heat to medium, cover with a lid and cook for a further 5–6 minutes.
- Finish cooking – Uncover and cook for a further 1–2 minutes or until most of the water has evaporated and the chicken is cooked through. Add more water, 1–2 tablespoons at a time, if the marinade starts to catch on the bottom of the pan.
- Rest and serve – Rest for 5 minutes before serving with the pan juices spooned over the top.
Air fry
- Preheat the air fryer – Preheat the air fryer to 190°C (375°F). Spray the air fryer basket with oil.
- Arrange the chicken – Arrange the chicken in a single layer, leaving a little space between each piece.
- Cook – Cook for 12–15 minutes, turning halfway through cooking, until caramelised and cooked through.
- Rest and serve – Rest for 5 minutes before serving.
Oven-bake
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Arrange the chicken – Arrange the chicken in a single layer in a lightly greased baking dish.
- Add marinade – Pour over any remaining marinade and add 2 tablespoons of water to the tray.
- Bake – Bake for 22–25 minutes or until cooked through and golden around the edges.
- Optional grill (broil) – For extra colour, grill for the final 2–3 minutes.
- Rest and serve – Rest for 5 minutes before serving.
Barbecue/grill
- Preheat the grill – Preheat a barbecue or grill plate to medium–high.
- Cook – Cook the chicken for 5–6 minutes per side, or until cooked through and beautifully caramelised.
- Rest and serve – Rest for 5 minutes before serving.
Serve
- Serve – Serve with warm pita bread, toum, village salad, crispy roasted potatoes and plenty of fresh lemon wedges for squeezing over the top.
Notes
Note 1 – Chicken stock powder (bouillon) Don’t skip the chicken stock powder. It might seem like an unusual addition to a marinade, but it’s the ingredient that really boosts the flavour and makes the chicken taste so good! Ensure your stock powder is gluten-free if you have dietary requirements.
Note 2 – To use boneless, skinless chicken breast instead You can use chicken breast, but it takes far less time to cook so you can expect less caramelisation and browning of the marinade. If using breast:
Chicken – Can be marinated up to 24 hours ahead, making it perfect for meal prep or entertaining. You can also cook the chicken completely and refrigerate for up to 3 days.
Oven – Cover with foil and heat at 200°C (400°F) (180°C/350°F fan-forced) for 10–15 minutes.
Air fryer – 180°C (350°F) for 3–5 minutes. The leftover chicken is also fantastic sliced through salads, wraps, grain bowls and sandwiches.
- Pan-fry for 4–5 minutes per side, adding 60 ml (¼ cup) water halfway through cooking.
- Air fry at 200°C (400°F) for 10–12 minutes.
- Oven-bake at 220°C (425°F) for 18–22 minutes.
- 1 garlic bulb (cloves separated and peeled)
- ½ tsp sea salt flakes
- 250 ml (1 cup) neutral oil, such as vegetable oil, canola (rapeseed) or sunflower
- 1 tbsp fresh lemon juice
- 1 tbsp cold water
Make Ahead
Marinade – Can be prepared up to 3 days in advance and stored in the fridge.Chicken – Can be marinated up to 24 hours ahead, making it perfect for meal prep or entertaining. You can also cook the chicken completely and refrigerate for up to 3 days.
Leftovers
Store leftover chicken in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat: Microwave – 1–2 minutes or until heated through.Oven – Cover with foil and heat at 200°C (400°F) (180°C/350°F fan-forced) for 10–15 minutes.
Air fryer – 180°C (350°F) for 3–5 minutes. The leftover chicken is also fantastic sliced through salads, wraps, grain bowls and sandwiches.
Nutrition Facts
Everyday Garlic Lemon Chicken Thighs
Serving Size
247 g
Amount per Serving
Calories
592
% Daily Value*
Fat
39
g
60
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
11
g
Monounsaturated Fat
18
g
Cholesterol
166
mg
55
%
Sodium
1271
mg
55
%
Potassium
702
mg
20
%
Carbohydrates
36
g
12
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
23
g
46
%
Calcium
125
mg
13
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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