Boneless Skinless Chicken Thigh Marinade

This smoky lemon-Dijon marinade combines garlic, oregano, smoked paprika, and extra-virgin olive oil. It takes 5 minutes to mix and marinates 1 pound of boneless, skinless chicken thighs in 30 minutes.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Total Time 35

Ingredients

Instructions

In a large bowl, whisk together 4 cloves garlic , 1 tablespoon Dijon mustard, 1 tablespoon dried oregano, 1 tablespoon paprika, 1 teaspoon salt, ¼ teaspoon black pepper, 60 ml fresh lemon juice, and 2 tablespoons extra virgin olive oil until evenly combined.
To use, pour the entire batch over 1 pound (450 g) boneless, skinless chicken thighs and turn until every piece is thoroughly coated.
Cover and refrigerate the chicken in the marinade for 30 minutes.
Remove the chicken, allowing the excess marinade to drip back into the bowl. Discard the used marinade, then cook the chicken using your preferred method.

Notes

Quantity: This recipe makes enough marinade to coat 1 pound of boneless, skinless chicken thighs without leaving an excessive amount behind.
Olive Oil: I use 2 tablespoons in the marinade because that is the tested quantity. Any oil needed for a skillet should be measured separately as cooking oil.
Fresh Lemon Juice: Freshly squeezed juice gives the mixture its clean, bright flavor; measure the juice rather than relying on a specific number of lemons.
Used Marinade: Discard the mixture after it has touched raw chicken. If you want some for serving, prepare and reserve a separate clean portion before adding the chicken.

Nutrition