greek chicken thighs

This Greek Chicken infuses the flavors of the Mediterranean in a simple 30-minute Greek chicken marinade made up of lemon, garlic, rosemary, and oregano. Once marinated, you can bake, grill, fry, or even air fry your chicken and enjoy hot or cold!

Easy Greek Chicken {30 Minute Marinade}

lbs chicken thighs

tbsp extra virgin olive oil

lemon (juice of)

oregano

tbsp rosemary (dried

garlic

salt

black pepper (to taste)

red pepper flakes

In a medium bowl, add olive oil, lemon juice, oregano, rosemary, garlic, salt and pepper. Whisk with a fork.

Add chicken to the bowl, poking and tossing with a fork. This will allow marinade to penetrate the meat. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, the deeper the flavor.

To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.

To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.

To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.

For all methods: Make sure you let chicken rest. Place cooked chicken into a baking dish and cover with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices settle back into the meat.

My Greek Chicken Thighs dish hosts juicy chicken with crisp skin cooked with kalamata olives, pearl onions, garlic cloves, and lots of bright lemon. An easy one skillet dish, that everyone will love!

Greek Chicken Thighs

chicken thighs (skin

salt (or

pepper (or

olive oil

garlic (peeled)

pearl onions (peeled)

thyme

lemons

kalamata olives (pitted)

dry white wine

lemon juice

Preheat the oven:

Prep the chicken thighs:

Season the chicken thighs with salt and pepper on both sides.

Brown the chicken thighs:

In a large 12 inch skillet heat the olive oil over medium-high heat. Arrange the seasoned chicken thighs in the skillet, and cook on both sides for about 5 minutes per side or until the chicken is golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set aside for a few minutes.

Add onions and lemons:

Add the garlic cloves, pearl onions, fresh thyme sprigs, and the lemon halves to the skillet. Cook for about 5 minutes until the onions and garlic begin to soften and start to brown a bit.

Add the chicken back:

Add the olives, then the white wine and lemon juice to the skillet. Add the chicken back to the skillet, arranging the chicken so that it sits directly on the bottom of the skillet.

Finish cooking:

Place the skillet in the oven and bake for about 20 minutes until the chicken is cooked through.

This Greek Chicken Thighs recipe is a simple baked chicken entree for casual cooks who love zesty flavors. Olive oil, oregano, garlic, and charred lemon are how to make simple chicken thighs an exciting weekday staple or date-night dinner.

Greek Lemon Chicken Thighs

Chicken Thighs (Bone-In Skin-on, patted dry)

Extra Virgin Olive Oil

Oregano

Garlic Powder

Sea Salt

Pepper

lemons (cut in half crosswise)

Parsley

Toss CHICKEN THIGHS in a mixing bowl with OLIVE OIL, OREGANO, GARLIC POWDER, SALT, and PEPPER. If time permits, allow chicken to rest 20 minutes at room temperature.

Place LEMON HALVES on a small baking sheet with drizzle of OLIVE OIL and sprinkle of OREGANO. Set aside.

Prep chicken and lemons

Lay LEMON SLICES on a baking sheet in 6 beds (2 slices each).

Place seasoned CHICKEN THIGHS on lemon beds and brush excess seasoned oil over the skin.

Bake 35 minutes, or until a meat thermometer registers 165° F next to the bone.

(optional) Switch oven to HIGH broil and place thighs 8&quot; under broiler until skin is crispy. Remove and set aside to rest.

Place seasoned lemon halves 4&quot; under broiler until charred and tender (about 3 minutes).

Serve chicken thighs warm with charred lemons and PARSLEY garnish.

To store, allow chicken to cool completely. Refrigerate up to 5 days in an airtight container.

To bake, preheat oven to 400°F.

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Easy Greek Chicken {30 Minute Marin...

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Top 3 greek chicken thighs recipes from across the web

The most viewed greek chicken thighs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Greek Chicken {30 Minute Marin...

Greek Chicken Thighs

Greek Lemon Chicken Thighs

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