Tuesday, July 31, 2012

Mediterranean Chicken Thighs


 We recently went to visit my parents, at their camp and spent 2 fun filled weeks with them. Upon our return, Hubby had stopped at the grocery store to pick up a few things, but we still didn't have much in the house. I had to get dinner on the table, with what I had in the house, so I quickly searched online for a chicken thigh recipe. The photo that accompanied this recipe, at For the Love of Cooking, is what caught my eye and I quickly decided that this would be gracing our dinner table. We never buy red wine vinegar, so I decided to use Balsamic vinegar in it's place.


The kids helped me make the marinade and they kept commenting on how delicious it smelled. After a couple of hours in the fridge, the chicken was ready for the skillet. The smell, as I was browning the chicken was deliciously intoxicating. There was the sweetness of the balsamic, paired with tangy lemon and savory garlic. A-MA-ZING!! The chicken was so tender and the flavours were so delicious and complimented each other well. The kids gobbled their chicken up in no time and even asked for seconds; which barely happens with Queenie. A beautiful quick and delicious way to cook up chicken thighs.

Mediterranean Chicken Thighs
Adapted from For the Love of Cooking

  • boneless, skinless chicken thighs, trimmed of any fat
  • 4-5 tbsp olive oil
  • Juice and zest of one lemon
  • 1 tbsp red wine vinegar
  • 2 cloves of garlic, minced
  • 1 tsp dried oregano
  • Sea salt and freshly cracked pepper, to taste

Combine all ingredients together in a large zip lock bag. Let the chicken marinate in the refrigerator for 2 hours.
Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Coat the skillet with  2 Tbs olive oil. Once the skillet is hot, lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through. Let the meat rest for a few minutes.

Cindy's notes: I used Balsamic vinegar, in place of the red wine vinegar and bone in, skinless chicken thighs.


This post linked to

See Ya in the Gumbo
Tuesday at the Table
Tasty Tuesday
Hearth and Soul
Delicious Dishes


  1. Thank you for linking this week.

    I like that you knew you had a hit on your hands just making the marinade. Always a good sign to have the kids excited about a dish in the early prep stages.

  2. I love marinades using red wine vinegar or balsamic vinegar - they both give such a wonderful flavour. I can just imagine how delicious the balsamic was with the lemon, garlic and oregano. Marinades are definitely the best way to go with chicken, and yours sounds delicious.

  3. Love the marinade and I love anything that has Mediterranean flavoring! Lovely recipe!

  4. 8 Minutes at 350 degrees was too short. The second time around I did it for 15 minutes at 400 degrees and it turned out way better.

  5. My oven runs hot, so 8 mins at 350 was perfect for me. Thanks for your notes, I'm sure it will help others as well :o)


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