Mediterranean Inspired Chicken Thighs Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken thighs dry with paper towels; season with salt and pepper.
• Heat oil in a large, oven-proof skillet over medium-high heat. Add chicken, skin-side down, to the hot oil. Sear until skin is browned and crisp, 5 to 7 minutes. Turn and brown the other side, about 5 minutes more. Remove from heat and drain excess fat from the skillet.
• Return the skillet to medium-high heat. Add chicken broth, 2 lemon wedges, and rosemary sprigs. Reserve remaining lemon wedges for serving. Bring to a boil, then remove from the heat.
• Cover skillet and place in the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven and squeeze juice from the 2 hot lemon wedges over the chicken. Transfer to a serving dish and garnish with additional lemon wedges.

Steps:

• Place chicken thighs in a large zip-top plastic bag set in a large bowl.
• In another bowl, mix together wine, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, the rosemary, lemon peel, garlic, salt, and pepper.
• Pour marinade over chicken and seal the bag.
• Place bag in the refrigerator and marinate for 4 hours or overnight, turning the bag occasionally.
• In a medium bowl, add cucumbers, tomatoes, 1 tablespoon oil, vinegar, remaining oregano, salt and pepper to taste.
• Cover and chill in the refrigerator up to 4 hours.
• When ready to grill, drain chicken and discard marinade.
• Place chicken on grill over medium heat.
• Grill for 12-15 minutes or until juices run clear, turning once.
• Serve with cucumber-tomato relish.

Steps:

• Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
• Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).