Chicken Recipe

Prepare garlic

Peel and finely mince or grate 4 cloves of garlic.

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tbs honey, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper until combined.

Trim any excess fat from 6 boneless skinless chicken thighs and, using a fork, pierce each piece a few times so the marinade penetrates.

Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over. Massage to coat thoroughly. Refrigerate for at least 30 minutes and up to 8 hours (for best flavor, 2–4 hours).

Remove the chicken from the refrigerator 15 minutes before cooking to come toward room temperature; shake off excess marinade but leave a thin coating.

Heat a large skillet over medium-high heat. Add 1 tbs butter or additional olive oil and let it get hot but not smoking.

Add the chicken thighs in a single layer, leaving space between pieces. Cook without moving for 5–6 minutes until a deep golden crust forms. Flip and cook the other side 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). If pieces are thick, reduce heat to medium, cover loosely, and cook a few extra minutes to finish through.

If desired, in the last minute spoon pan juices over the chicken and add a little extra butter (about 1 tsp) to create a glossy finish.

Transfer chicken to a cutting board, rest 5 minutes, then sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges to taste.