Directions
- 1Pick a few sprigs of thyme and put them in a bowl.
- 2Cut a lemon in half and squeeze the juice into the bowl.
- 3Take one head of garlic, smash it with a knife, peel it, and finely mince it.
- 4Add the minced garlic to the bowl with the lemon juice and thyme.
- 5Add about a quarter cup apple cider vinegar, about a tablespoon of honey, salt, pepper, and a pinch of red pepper flakes (optional).
- 6Give it a quick stir to mix everything.
- 7Open the pack of three pound chicken thighs and trim off any excess fat and skin.
- 8Transfer the trimmed thighs into a bowl.
- 9Pour the marinade over the chicken.
- 10Let the chicken marinate for about half an hour or overnight.
- 11Add a touch of vegetable oil to a hot pan.
- 12Start searing your marinated chicken thighs, making sure they are on one layer.
- 13After about five minutes of searing, flip the chicken thighs.
- 14Cover the pan and cook the chicken for the next 10 minutes, constantly turning and basting with the sauce.
- 15Pour the leftover marinade over the chicken and continue cooking until it's done.
- 16Serve the dish as is or individually on a long grain and chickpea pilaf.
Ingredients
- 3 lbs chicken thighs, bone in skin on, trimmed of excess skin and fat
- 1 Lemon, juiced
- 4 Cloves garlic, chopped
- 4 sprigs fresh thyme, picked
- 1 Tbs Honey
- 0.25 cup Apple cider vinegar
- 2 Tbs Vegetable oil
- 1 Tsp Kosher salt
- 1 Tsp Ground black pepper
- 1 pinch red pepper flakes
Equipment
knifebowllemon juicerhot pantongs
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