Crispy edges. Juicy interior. A garlic butter sauce with caramelized sliced garlic and a hit of lemon that makes this the weeknight chicken nobody gets tired of. This is what a flat top griddle does to a chicken thigh when you let it run properly.
Lemon Garlic Butter Chicken Thighs
|HALO
Lemon Garlic Butter Chicken Thighs
HALO
4 people
10 minutes
15 minutes
American
Main
Combine all marinade ingredients in a bowl or zip-lock bag. Add the chicken thighs and turn to coat completely. Marinate for a minimum of 30 minutes at room temperature, up to 4 hours in the refrigerator. The lemon acid begins to tenderize the mea...
Ingredients
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8 boneless skinless chicken thighs
2 tablespoons neutral oil
Flaky sea salt
Coarse black pepper
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Juice of 2 lemons
Zest of 1 lemon
4 cloves garlic, finely grated
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon fine salt
½ teaspoon coarse black pepper
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5 tablespoons unsalted butter
5 cloves garlic, finely sliced (not grated, sliced garlic caramelizes differently)
Juice of 1 lemon
Small handful fresh flat leaf parsley, finely chopped
Pinch of chili flakes
Flaky sea salt
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Lemon wedges
Garnishes of choice
Crusty bread or steamed rice
Directions
Combine all marinade ingredients in a bowl or zip-lock bag. Add the chicken thighs and turn to coat completely. Marinate for a minimum of 30 minutes at room temperature or up to 4 hours in the refrigerator. The lemon acid begins to tenderize the meat while the garlic and oregano penetrate the surface.
Remove the chicken from the marinade and pat each thigh dry with paper towels. The marinade has done its job and the surface moisture needs to go before the chicken hits the griddle. A dry surface sears. A wet surface steams.
Heat your Elite Griddle to medium-high. Add a thin film of neutral oil. Allow to come fully to temperature before the chicken goes on.
Season each thigh lightly with flaky salt and coarse black pepper on both sides. Place presentation side down on the griddle. Leave completely alone for 5–6 minutes. The thigh is ready to flip when it releases naturally from the surface.
Flip once. Cook for a further 4–5 minutes on the second side. Check internal temperature, it should be around 74°C (165°F). Remove and rest on a board for 3–4 minutes.
While the chicken rests make the garlic butter sauce on a low zone of the griddle. Melt the butter until foaming. Add the sliced garlic, sliced rather than grated so it caramelizes into golden, slightly crispy pieces rather than disappearing into the butter. Cook for 2 minutes until golden at the edges. Add lemon juice — the butter will bubble aggressively. Add chili flakes and parsley. Swirl to combine. Season with flaky salt.
Spoon the garlic butter sauce generously over the rested chicken. The sliced garlic pieces go over the top. Finish with a final squeeze of lemon and serve immediately with crusty bread to mop up the sauce.
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