The Loucks Garlic & Oregano Recipe

Prepare garlic and oregano marinade

In a medium bowl, whisk together 3/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 6 tablespoons minced garlic, 2 teaspoons dried oregano, 2 tablespoons minced fresh oregano, 1 teaspoon honey, 2 teaspoons Kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes until emulsified. Taste and adjust salt or lemon as desired. This is your garlic & oregano sauce.

Reserve about 1/2 cup of the marinade in a separate small bowl or jar for basting and finishing during cooking. This keeps some raw garlic/oil separate from the raw chicken to use later.

Marinate the chicken

Pat the 6 chicken thighs dry with paper towels. Place them in a large zip-top bag or shallow dish and pour the remaining marinade over the chicken, massaging to coat thoroughly. Seal or cover and refrigerate for at least 1 hour and up to 6 hours (avoid longer to prevent texture changes from the acid).

Bring to room temperature

Remove the chicken from the refrigerator 20-30 minutes before cooking to let it come closer to room temperature for even cooking. Preheat oven to 400°F (200°C) if finishing in oven, or prepare a grill or stovetop pan for direct cooking.

Sear and cook

If using a skillet: Heat a large ovenproof cast-iron or heavy skillet over medium-high heat until hot. Add 1 tablespoon oil if needed. Place chicken thighs skin-side down and sear without moving for 6-8 minutes until skin is deeply golden and releases easily. Flip and cook 3-4 minutes on the flesh side. Spoon 2-3 tablespoons reserved marinade over each piece as it cooks. Add the 2 tablespoons unsalted butter to the pan, spooning the melted butter and pan juices over the thighs. Transfer the skillet to the preheated oven and roast 8-12 minutes more, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If grilling: preheat to medium-high, grill skin-side down 6-8 minutes, flip and grill 4-6 minutes more, basting with reserved marinade and finishing until 165°F internal temperature.

If using breasts: reduce oven finish time to 6-10 minutes and adjust sear times to avoid overcooking; target 160-165°F internal temp, then rest.

Rest the chicken

Remove chicken to a cutting board and tent loosely with foil. Let rest 5-7 minutes to allow juices to redistribute before serving.

While the chicken rests, place reserved 1/2 cup marinade in a small saucepan and bring to a simmer over medium-low heat for 2-3 minutes to warm and mellow the raw garlic flavor. Do not boil aggressively. Once slightly reduced and fragrant, whisk in the 2 tablespoons unsalted butter until melted and glossy to create a quick finishing sauce. Taste and adjust with a pinch of salt or a squeeze of lemon if needed.

Slice or arrange the chicken on a platter, spoon the warm garlic-oregano butter sauce over each piece, sprinkle with 2 tablespoons chopped fresh parsley, and serve with lemon wedges for squeezing over the top.

Serve immediately with your choice of sides (roasted potatoes, salad, or grilled vegetables).