Chicken Recipe
Make Chicken Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken and marinade
For cooking & finishing
Method
For the chicken and marinade
- 1
Prep garlic and marinade
Mince the garlic finely. In a medium bowl whisk together olive oil, lemon juice, soy sauce, minced garlic, honey, smoked paprika, dried oregano, salt, and black pepper until combined.
- 2
Marinate chicken
Trim any excess fat from the chicken and pat dry with paper towels. Place chicken in a resealable bag or shallow dish and pour the marinade over. Massage the marinade into the chicken so all pieces are coated. Refrigerate for at least 30 minutes and up to 4 hours (longer will yield more flavor).
For cooking & finishing
- 3
Bring to room temperature
Remove the chicken from the refrigerator 10–15 minutes before cooking so it loses chill (this helps even cooking).
- 4
Cook chicken
Heat a large skillet over medium-high heat. Add 1 tsp olive oil and 1 tbsp butter. When the butter foams and the pan is hot, remove chicken from the marinade (let excess drip off) and place pieces in the skillet without crowding. Cook for 4–6 minutes per side for thighs (6–8 minutes per side for thicker breasts), until a golden crust forms and internal temperature reaches 165°F (74°C). If pieces brown too quickly, reduce heat to medium.
- 5
Finish and rest
Transfer cooked chicken to a plate and tent loosely with foil. Let rest 5 minutes—the juices will redistribute and internal temperature will rise slightly.
- 6