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Tuesday, July 31, 2012

Mediterranean Chicken Thighs

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 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.


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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.



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This post linked to

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

5 comments:

  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.

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  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.

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

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  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.

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  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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