Garlic Lemon Thighs (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
900 g chicken thighs, no bones or skin
→ Marinade
02 -
2 teaspoons instant chicken bouillon granules
03 -
2 teaspoons freshly cracked black pepper
04 -
2 teaspoons kosher salt
05 -
2 teaspoons ground cumin
06 -
4 teaspoons chili powder
07 -
2 teaspoons chili flakes
08 -
2 tablespoons garlic, finely chopped
09 -
1 tablespoon lemon zest
10 -
60 ml lemon juice, freshly squeezed
11 -
80 ml extra virgin olive oil, use in two parts
12 -
120 ml fresh cilantro, chopped up
# Step-by-Step Directions:
01 -
Right away, set the chicken on a platter and put your leftover cilantro marinade with lemon and garlic next to it.
02 -
Add the last 20 ml of olive oil to a hot grill pan made from cast iron. Lay out your marinated chicken pieces so they're not crowded. Cook for about 4 minutes each side. When they're nice and golden and hit 74°C inside, they're ready to go.
03 -
Toss the chicken thighs into a big plastic bag or large bowl. Pour in half your marinade and make sure every bit of chicken gets a good coating. Close it up and chill in the fridge a couple hours or leave it until tomorrow if you've got time, flipping it every so often. Dump that used marinade before you cook.
04 -
Grab a medium bowl and add cilantro, half the olive oil, garlic, lemon juice, lemon zest, bouillon, chili powder, chili flakes, cumin, salt, and pepper. Stir it all together until smooth and split this up into two equal parts.
# Helpful Notes:
01 -
Let the chicken hang out in the marinade overnight if you want big flavor.
02 -
Make sure your chicken's center hits 74°C before you eat it.
03 -
Using fresh herbs really brings out the zippy lemon taste.