Greek Chicken

Prep: 15 mins

Cook: 25 mins

Difficulty: Intermediate

Servings: 4 Servings

The good news is that this recipe is much easier than hopping a transatlantic flight. With a marinade made from pantry staples like dried oregano and garlic, it comes together in minutes. Because the marinade has lemon juice in it, this is one of those moments where it’s actually imperative to not let the chicken sit for too long or you run the risk of the acid breaking down the proteins and causing the meat to turn, well, mushy. Just an hour or two is all you need to maximize those flavors. From there, the chicken is simply seared until browned. Close your eyes while eating it and you just might be able to pretend you’re in Greece.

Ingredients

2 large lemons
1 small shallot
4 cloves garlic
1/4 cup olive oil
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs (about 8)
6 sprigs fresh parsley

Instructions

Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 2 large lemons (2 tablespoons), then juice the lemons (about 1/3 cup). Mince 1 small shallot (about 3 tablespoons) and 4 garlic cloves (about 4 teaspoons).
Add 1/4 cup olive oil, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon black pepper. Whisk to combine.
Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Add to the marinade and turn to coat. Cover and refrigerate for at least 1 or up to 2 hours. Meanwhile, pick the leaves from 6 fresh parsley sprigs and finely chop (about 2 tablespoons); refrigerate until ready to use.
Heat a 12-inch skillet or frying pan over medium-high heat until hot. Add half of the chicken in a single layer, shaking off any excess marinade back into the bowl. Cook until browned, cooked through, and at least 165ºF on an instant-read thermometer, 5 to 6 minutes per side. Transfer to a serving plate.
Spoon off any remaining garlic in the pan. Repeat cooking the remaining chicken. Garnish with the parsley.