Chicken Thighs
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 12 chicken thighs
  • 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
  1. Heat the oven to 400 F.
  2. Prepare the marinade, whisk all ingredients together in a large bowl.
  3. Pat dry the chicken thighs and add them to the marinade. Marinate for as long as you have 1 hour - overnight.
  4. Heat a grill pan on medium heat until hot.
  5. 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.
  6. 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.
  7. Remove from the oven, cover with foil and allow to rest for 5 minutes - the serve and enjoy.
Recipe by The Well Fed Yogi at