Pour the marinade over the chicken, turning to coat evenly. Marinate at room temperature for 15–30 minutes or refrigerate for up to 4 hours for deeper flavor. If refrigerated, remove and rest at room temperature for 15 minutes before cooking.

Cook Chicken

Sear

Heat a large skillet over medium-high heat until hot. Add the neutral oil and swirl to coat. Remove chicken from the marinade, letting excess drip off (reserve marinade). Place thighs in the skillet in a single layer, skin-side up if using skin-on; do not crowd. Cook undisturbed 4–5 minutes until a deep golden crust forms.

Flip and finish on stovetop

Flip the chicken and reduce heat to medium. Continue cooking 4–6 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If pieces are thick, partially cover and cook an extra few minutes. Transfer chicken to a plate and tent loosely with foil to rest.

Pan Sauce & Finish

Build sauce

Lower heat to medium-low. Add the butter to the same skillet. When it melts, add the chopped shallot and cook 1–2 minutes until softened and translucent.

Add the thinly sliced garlic and red pepper flakes and sauté 30–45 seconds until fragrant but not browned (browned garlic becomes bitter).

Pour in the white wine (if using) to deglaze the pan, scraping browned bits from the bottom with a wooden spoon. Let it reduce by half, about 1 minute. Then add the reserved marinade and chicken stock. Bring to a gentle simmer and cook 2–3 minutes to reduce slightly and cook off raw marinade.

Stir in chopped parsley and squeeze in lemon juice from 1 wedge. Taste the sauce and adjust seasoning with salt and pepper as needed.

Return the rested chicken and any accumulated juices to the skillet, spooning the sauce over the pieces to warm through for 1–2 minutes.

Serve the garlic chicken topped with the pan sauce, extra chopped parsley, and lemon wedges on the side.