Spiced Chicken Thighs
Ingredients:
- 8 boneless chicken thighs
- 1 onion, small, grated
- 3 garlic cloves, pressed
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp crushed red pepper
- ½ tsp black pepper
- ½ tsp paprika
- Salt, to taste, about 1½–2 tsp kosher
- ½ cup fresh parsley, finely chopped
Method:
Start Cooking- In a large bowl, combine grated onion, garlic, lemon juice, olive oil, crushed red pepper, black pepper, paprika, salt, and finely chopped parsley. Mix well.
- Add the chicken thighs and coat thoroughly with the marinade.
- Cover and marinate for at least 30 minutes in the refrigerator. If you’re short on time, you can cook right away.
- Heat a drizzle of olive oil in a large skillet or grill pan over medium-high heat.
- Cook the chicken uncovered for 5–6 minutes per side, until golden and the internal temperature reaches 165°F / 74°C.
- Serve warm. Bon appétit.
Kitchen Tools:
- Kitchen thermometer optional
- Food chopper optional
Notes:
- Grating the onion creates natural juices that tenderize the chicken and help the spices cling beautifully. Don’t skip this step. A food processor helps.
- You can cook these on the stovetop, grill, or in the oven.
- Add 1 tbsp yogurt for extra tenderness.
- Use smoked paprika for a subtle smoky finish.
- Add ½ tsp curry powder for a deeper, warmer note.
Nutrition:
FROM THE PANTRY
Marinating
WHY WE LOVE IT
Chicken doesn’t need long marinating. Even 30 minutes adds plenty of flavor, and it works just as well on the stovetop or grill.
A LITTLE STORY
The word marinade comes from the Latin mare (sea), referring to early saltwater methods used to preserve and flavor meat. Over time, marinades moved beyond preservation and became a technique for softening muscle fibers and infusing meat with flavor before cooking.
DID YOU KNOW?
Marinades usually include acid, oil, and aromatics. Lemon helps tenderize, olive oil carries flavor, and salt enhances taste.
Recommended marinating times are up to 24 hours for beef or pork, up to 8 hours for chicken, and about 1 hour for seafood.
Leftover marinade can be boiled and used as a basting sauce, but should never be used directly from raw meat.
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