This delicious lemon chicken thigh recipe is simple, juicy and full of flavour. Made with boneless skinless chicken thighs it cooks up fast, is healthy, and pretty to look at. I made this recipe using beautiful Pakistani lemons I found at a local grocery store. When I saw these little lemons sitting in a basket on the store shelf – my eyes lit up and I knew exactly what I wanted to do with them. Of course any lemon would do for this recipe. You know I am all for improvising and substituting ingredients for things you may already have on hand and enjoy. Pair this with a salad, in a bun as a sandwich, with some rice/pasta and or veggies etc. I hope you guys love this recipe as much as I do. Happy home cooking!
Lemon Chicken Thighs
TIPS AND THINGS TO NOTE:
Cooking Methods:
I seared my chicken thighs in a pan to achieve the ultimate crust on the outside of the chicken. You cannot achieve this in the oven so I do not recommend using one for this recipe. You can however air fry them on the highest heat setting and flip the thighs in-between. This still wont give you the same looking crust however it will be close. The other best option would be to bbq these. You will get a nice crust and beautiful smokey flavour.
Ingredients
Instructions
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To your boneless skinless chicken thighs add the yellow mustard, Sazon, Montreal steak spice, garlic powder, onion powder, dry dill, and black pepper. Mix and massage the spices well onto the chicken thighs.
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Marinate the chicken thighs for a few hours but I highly recommend allowing it to marinate overnight.
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Cook your chicken thighs in a non-stick pan over medium heat using a little bit of olive oil and a small piece of butter. Make sure not to overcrowd your pan and do them in batches or multiple pans.
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Cook for approximately 7 minutes per side – flipping half way through. Do not touch the chicken or move it around a lot so you can achieve a nice crust on the outside of the thighs. The internal temperate of the chicken should read a minimum of 165 degrees ferenheight on a quick read thermometer. If you don’t have a thermometer cut into the chicken and make sure the flesh isn’t pink any more and juices running through the meat are clear with no pink juices or blood. Please see next step as it overlaps this step.
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During the last 2 minutes of cooking slice your lemons in half, remove the seeds, and place them cut side down onto the pan with the chicken. Allow the flesh of the lemon to caramelize and create a beautiful colour.
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Remove both the chicken thighs and lemons from the pan and onto a plate before squeezing the caramelized lemon juice all over the delicious chicken thighs. Enjoy!!
Note
- Cooking methods: I seared my chicken thighs in a pan to achieve the ultimate crust on the outside of the chicken. You cannot achieve this in the oven so I do not recommend using one for this recipe. You can however air fry them on the highest heat setting and flip the thighs in-between. This still wont give you the same looking crust however it will be close. The other best option would be to bbq these. You will get a nice crust and beautiful smokey flavour.
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