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Lemon Chicken Thighs Recipe

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★★★★★

4.8 from 125 reviews

This Lemon Chicken Thighs recipe features juicy, crisp-skinned chicken thighs marinated in white wine vinegar and cooked to golden perfection in a cast-iron skillet. Finished with a tangy, honey-Aleppo pepper vinaigrette and charred lemons for a burst of bright, smoky flavor, this dish is a delightful balance of savory, sweet, and citrus notes perfect for an elegant yet easy weeknight meal.

Ingredients

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Chicken and Marinade

  • 4 skin-on, bone-in chicken thighs
  • Kosher salt, freshly ground black pepper, to taste
  • 1/4 cup white wine vinegar

Additional Ingredients

  • 4 garlic cloves, crushed
  • 2 lemons, halved
  • 1 1/2 tsp honey
  • 1/2 tsp Aleppo-style pepper
  • 3 Tbsp extra-virgin olive oil

Instructions

  1. Marinate Chicken: Pat the chicken thighs dry and season them generously with kosher salt and freshly ground black pepper. Place the thighs in a large resealable plastic bag and pour in the white wine vinegar. Seal the bag and gently massage the chicken to evenly coat it with vinegar. Refrigerate and marinate for 1 hour to tenderize and flavor the meat.
  2. Preheat and Prep Chicken: Preheat your oven to 400°F (200°C). Remove the chicken thighs from the marinade and thoroughly pat them dry with paper towels — this step is crucial to achieving crispy skin.
  3. Sear Chicken in Skillet: Heat a large, dry cast-iron skillet over medium heat. Place the chicken thighs skin side down in the skillet and cook undisturbed until the skin releases easily and is golden brown, about 4 minutes. Continue to cook, moving the thighs occasionally to ensure even browning, for an additional 8–10 minutes. Then add the crushed garlic cloves to the skillet and transfer it to the preheated oven.
  4. Bake Chicken: Bake the chicken and garlic in the oven until the chicken is cooked through, about 10–12 minutes. Once done, transfer the chicken and garlic to a plate and set aside.
  5. Char Lemons: Return the skillet to the stovetop over medium-high heat. Place the lemon halves cut side down in the skillet and cook until the edges are deeply charred and almost blackened, roughly 5 minutes. Transfer the charred lemons to the plate with the chicken and garlic to cool slightly.
  6. Make Vinaigrette: Squeeze the juice from the charred lemons into a small bowl. Add the roasted garlic, honey, and Aleppo-style pepper. Whisk the mixture together, then gradually whisk in the extra-virgin olive oil along with any accumulated juices on the plate. Taste and season the vinaigrette with salt and freshly ground black pepper as needed.
  7. Serve: Drizzle half of the lemon vinaigrette on a serving platter and arrange the chicken thighs on top. Serve the remaining vinaigrette on the side for extra flavoring as desired.

Notes

  • Marinating the chicken in vinegar helps tenderize the meat and adds a subtle tang.
  • Patting the chicken dry before searing is key to achieving crispy skin.
  • Using a cast-iron skillet allows for even heat distribution and perfect searing.
  • Charred lemons add a smoky, complex flavor that balances the dish’s brightness.
  • Aleppo-style pepper offers a mild heat and fruity spice; substitute with crushed red pepper flakes if unavailable.
  • This dish pairs well with steamed vegetables, rice, or crusty bread to soak up the vinaigrette.

Keywords: lemon chicken, chicken thighs, cast iron skillet, lemon vinaigrette, honey, Aleppo pepper, crispy chicken skin, Mediterranean chicken

Find it online: https://flavorsbymaya.com/lemon-chicken-thighs-recipe/