Servings: 6 servings
Prep time: 2 hours and 15 minutes
Cook time: 20 minutes
Total time: 2 hours and 35 minutes
Ingredients
- ½ cup Chicken stock
- 3 tablespoons Freshly squeezed lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon Lemon zest
- 2 cloves Garlic, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon Dried oregano
- ½ teaspoon Dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds Boneless, skinless chicken thighs
- 1 ½ tablespoons Canola oil
Instructions
- For the chicken stock mixture, in a medium bowl, combine chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoon salt, and 1 1/2 teaspoon pepper.
- In a gallon-size zip-lock bag or large bowl, combine chicken and chicken stock mixture; marinate for at least 2 hours overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat canola oil in a cast iron grill pan over medium-high heat.
- Add chicken to the grill pan in a single layer in batches and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
- Serve immediately.
Other High-Protein Chicken Recipe
Nutrition Facts
Calories: 714.69 kcal
Fat: 57.94 g
Protein: 39.63 g
Carbs: 9.85 g
Saturated Fat: 13.09 g
Polyunsat Fat: 10.39 g
Monounsat Fat: 29.98 g
Sugar: 1.11 g
Cholesterol: 222.38 mg
Sodium: 1303.05 mg
Potassium: 698.74 mg
Fiber: 2.98 g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the High-Protein Lemon Garlic Chicken Thighs
You can keep the high-protein garlic lemon chicken thighs in your refrigerator for up to 2 days in an airtight container. You can also freeze them and keep them for 3 months. Thaw the chicken thighs overnight in your refrigerator.