Full credit for this dish goes to Alexis deBoschnek at The Kitchn.
With a marinade made from pantry staples like dried
oregano and garlic, this comes together in minutes. Because the marinade
has lemon juice in it, this is one of those moments where it’s actually
imperative to not let the chicken sit for too long or you run the risk of the
acid breaking down the proteins and causing the meat to turn, well, mushy. Just
an hour or two is all you need to maximize those flavors. From there, the
chicken is simply seared until browned. Close your eyes while eating it and you
just might be able to pretend you’re in Greece.
Ingredients:
- 2 large lemons
- 1 small shallot
- 4 cloves garlic
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs (about 8)
- 6 sprigs fresh parsley
Prepare the following, adding each to the same medium bowl
as you complete it: Finely grate the zest of 2 large lemons (2 tablespoons),
then juice the lemons (about 1/3 cup). Mince 1 small shallot (about 3
tablespoons) and 4 garlic cloves (about 4 teaspoons).
Add 1/4 cup olive oil, 2 teaspoons dried oregano, 1 1/2
teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon black pepper. Whisk to
combine.
Pat 2 pounds boneless, skinless chicken thighs dry with
paper towels. Add to the marinade and turn to coat. Cover and refrigerate for
at least 1 or up to 2 hours. Meanwhile, pick the leaves from 6 fresh parsley
sprigs and finely chop (about 2 tablespoons); refrigerate until ready to use.
Heat a 12-inch skillet or frying pan over medium-high heat
until hot. Add half of the chicken in a single layer, shaking off any excess
marinade back into the bowl. Cook until browned, cooked through, and at least
165ºF on an instant-read thermometer, 5 to 6 minutes per side. Transfer to a
serving plate.
Spoon off any remaining garlic in the pan. Repeat cooking
the remaining chicken. Garnish with the parsley.
Blessed be… and happy cooking!