Greek Chicken

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

It’s that time of year when it seems like everyone I know is gallivanting around Europe. Scroll after scroll delivers photos of turquoise water and white-washed houses atop rocky perches — and I’ll be honest, I want in. While I may be a few thousand miles from the Mediterranean, this recipe for Greek chicken brings all those flavors to the dinner table.

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.