H3198 Recipe

Trim and season

Pat the chicken thighs dry with paper towels. Trim any excess fat. Place them in a shallow dish or zip-top bag and sprinkle the kosher salt and freshly ground black pepper over both sides.

Make marinade

In a small bowl, whisk together lemon juice, soy sauce, honey, minced garlic, smoked paprika, and dried oregano until combined.

Pour the marinade over the seasoned chicken, turning to coat evenly. Cover (or seal the bag) and refrigerate for at least 30 minutes and up to 4 hours. If short on time, refrigerate 30 minutes; longer gives more flavor.

Preheat pan

Remove chicken from the refrigerator about 10 minutes before cooking to take the chill off. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.

Sear chicken

When the oil is shimmering, add the chicken thighs, discarding excess marinade left in the dish/bag. Sear undisturbed for 4–5 minutes until a golden-brown crust forms.

Flip and finish

Flip the thighs and add the remaining 1 tablespoon olive oil to the pan if it appears dry. Reduce heat to medium, cover loosely, and cook for another 5–7 minutes until the internal temperature reaches 165°F (74°C).

Add butter and rest

Turn off the heat and add 1 tablespoon unsalted butter to the pan; spoon the melted butter over the chicken for 30 seconds. Transfer the chicken to a cutting board and let rest for 5 minutes before serving.

Slice or serve thighs whole. Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges on the side. Squeeze lemon over each portion to taste.