Lemon-Garlic Chicken Thighs

Lemon Garlic Chicken Thighs

Lemon Garlic Chicken Thighs

This recipe is also from Mama Dip’s Kitchen but she called it “Spicy.” That made my kids nervous when saw the name but I cut the pepper down a bit and they loved it. I also had no garlic salt so used garlic powder and a bit of extra salt. I also cut the recipe in half, roughly, from her original and just froze the 6 extra thighs for another night.

I’ve made these several times since my first posting. They are always a hit.  Most recently I served them with steamed sauteed potatoes and creamed spinach.

Spicy Garlic Chicken Thighs

A quick marinade in soy sauce, garlic and lemon juice adds a rich flavor to chicken thighs.

  • 6 bone-in chicken thighs
  • 1/8 cup vegetable oil
  • 1/4 cup lemon juice
  • 1/2 tsp oregano
  • 1/4 - 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 cup soy sauce
  1. Soak the chicken pieces in salted water for 20 minutes (or just rinse if you're in a hurry), then pat the pieces dry and lay them in a baking dish. They should be a bit crowded, touching each other.
  2. Mix up the rest of the ingredients and pour over the chicken, then let stand for 20 minutes. Bake at 400 degrees for 45 minutes.
  3. Turn off the oven, cover the pan, and let the chicken sit for 15 minutes before serving.

Most of the chicken recipes in this book call out for soaking the chicken pieces in salted water for 20 minutes, then patting dry. I have always just rinsed off the chicken but I did do the soaking this time. Not sure if that contributed to the wonderful flavor or not.

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Comments

  1. Added some cornstarch to the leftover marinade and it made an excellent gravy

  2. Yes, bone-in thighs. I’ll go fix the ingredients to make that clear Thanks!

  3. I am fixing it now!

    I am assuming since this is on cheapcooking.com that you use bone-in skin-on thighs. Is that true? Do you remove the skin first?

    Thanks for what looks like a great recipe!

    MM

  4. I bake it uncovered.

  5. Anonymous says:

    do i cook it uncovered or covered with foil?

    thanks! i am new at cooking!

  6. Anonymous says:

    Thank you, thank you, thank you for such an easy-to-follow and easy-to-make recipe. I have a real adversion to cooking, but even I could make this meal.

    The chicken is soaking in the sause right now. I can hardly wait till it’s finished as it smells so good already.

  7. Anonymous says:

    This is a wonderful dish. I didn’t soak and it was very moist and flavorful! Thanks for sharing!

  8. mmmm…thanks for posting such an easy yummy recipe!

  9. Anonymous says:

    thank u so much! i searched u on google and im about to fix it!

    its quick and easy!

  10. Anonymous says:

    I do all the cooking as my wife is too busy. I substituted the black pepper for one small dried chili pepper to lend it a bit more exotic flavour and a tastier “hot”. Delicious.

  11. Anonymous says:

    Hey,
    Just had to let you know.. I’ve made this twice so far- (each time skipping the soaking w/ salt water part) and it has been great! Thanks for the recipe:)

  12. Anonymous says:

    I made this chicken because I had the ingredients in my kitchen, and it was delicious.

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  1. […] was making the Lemon-Garlic Chicken Thighs at the same time so I baked the squash at 400 and it was […]

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