These chicken thighs are hard to resist so be sure to buy plenty. There are two secrets to perfecting this recipe – both very simple, first use boneless skinless thighs rather than boneless skinless breasts, they’re so much more juicy and forgiving. Secondly, if you can possibly be organized and marinate them for at least a couple of hours it makes such a difference in both flavor and texture, overnight is the ideal but don’t stress – 2 hours is good enough. Make as many as you can – they go in a flash – honestly they’re that good. I like to start them off on the grill pan to give them a good sear then finish them off in the oven so that I don’t actually set off any fire alarms. I buy and eat meat rarely, so when I do I make sure it’s organic, pasture raised and had as happy a life as a chicken can have.
These thighs are wonderful sliced in a sandwich or in a salad, or warm out of the oven with a side salad. Enjoy:)
- 1 packet boneless skinless chicken thighs
- For the marinade:
- 4 cloves garlic, minced
- Zest and juice of a lime
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoon tamari
- Sea salt and freshly ground black pepper
- Pinch of red pepper flakes
- ¼ cup olive oil
- Heat the oven to 400 F.
- Prepare the marinade, whisk all ingredients together in a large bowl.
- Pat dry the chicken thighs and add them to the marinade. Marinate for as long as you have 1 hour - overnight.
- Heat a grill pan on medium heat until hot.
- Shake the excess marinade off the chicken thighs and place on the pan to sear. Cook for 2-3 minutes on both sides so that deep ridge marks appear.
- Line a baking sheet with aluminum foil, place the chicken thighs on the baking tray and roast in the oven for approximately 10-15 minutes - depending on the size and thickness of the thighs.
- Remove from the oven, cover with foil and allow to rest for 5 minutes - the serve and enjoy.