* 5-6 skin-on, bone-in chicken thighs * 1/4 cup butter, melted * 1/4 cup shredded parmesan cheese * 1/4 cup fresh-squeezed lemon juice * 3 cloves of garlic, minced or finely chopped * 2 tbsp extra virgin olive oil and extra for frying * 1/2 tsp salt **dry rub** * 1 tsp salt * 1/2 tsp white pepper * dash black pepper * 1 tsp basil * 1 tsp oregano
**How to:**
1. start by preparing your marinade. mix the lemon juice, melted butter, parmesan, extra virgin olive oil, garlic and salt together in a medium-sized bowl. 2. proceed to mix your spices together for the dry rub in a small bowl. 3. prepare your chicken by patting them with dry paper towel, and then rub the spice mix on the top and bottom. place the chicken in a tupperware container to marinade, or else in a large ziploc bag. 4. add the lemon garlic butter marinade to the chicken, covering it. cover and return to the fridge. allow to marinate for 3 hours at minimum, 24 hours is if you have the time! 5. in a large skillet, heat up 3 tbsp of extra virgin olive oil over medium-high heat. once pan is hot, place your chicken thighs, skin-side down, in the pan and ensure you scrape out any of the excess marinade from the tupperware, throwing it in the pan. 6. allow the thighs to cook for ten minutes without flipping or moving. 7. flip the thighs, they should have developed a brown skin on top. 8. allow the thighs to cook for another 15 minutes or so, until the chicken is cooked through and thoroughly crispy on both sides. feel free to keep these warm in the oven on low (300 or so) until you are ready to serve them as well. alternatively, you can roast these chicken thighs in the oven entirely, spreading them across a parchment paper-lined baking tray and roasting at 375 for 50 mins – an hour. 9. serve with greek salad! (full greek salad recipe on site)
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recipe: https://grainfreee.com/lemon-garlic-butter-pan-fried-chicken-thighs-with-greek-salad/
**Ingredients:**
**lemon garlic butter marinade**
* 5-6 skin-on, bone-in chicken thighs
* 1/4 cup butter, melted
* 1/4 cup shredded parmesan cheese
* 1/4 cup fresh-squeezed lemon juice
* 3 cloves of garlic, minced or finely chopped
* 2 tbsp extra virgin olive oil and extra for frying
* 1/2 tsp salt
**dry rub**
* 1 tsp salt
* 1/2 tsp white pepper
* dash black pepper
* 1 tsp basil
* 1 tsp oregano
**How to:**
1. start by preparing your marinade. mix the lemon juice, melted butter, parmesan, extra virgin olive oil, garlic and salt together in a medium-sized bowl.
2. proceed to mix your spices together for the dry rub in a small bowl.
3. prepare your chicken by patting them with dry paper towel, and then rub the spice mix on the top and bottom. place the chicken in a tupperware container to marinade, or else in a large ziploc bag.
4. add the lemon garlic butter marinade to the chicken, covering it. cover and return to the fridge. allow to marinate for 3 hours at minimum, 24 hours is if you have the time!
5. in a large skillet, heat up 3 tbsp of extra virgin olive oil over medium-high heat.
once pan is hot, place your chicken thighs, skin-side down, in the pan and ensure you scrape out any of the excess marinade from the tupperware, throwing it in the pan.
6. allow the thighs to cook for ten minutes without flipping or moving.
7. flip the thighs, they should have developed a brown skin on top.
8. allow the thighs to cook for another 15 minutes or so, until the chicken is cooked through and thoroughly crispy on both sides. feel free to keep these warm in the oven on low (300 or so) until you are ready to serve them as well. alternatively, you can roast these chicken thighs in the oven entirely, spreading them across a parchment paper-lined baking tray and roasting at 375 for 50 mins – an hour.
9. serve with greek salad! (full greek salad recipe on site)