Prep 20 mins
Cook 25 mins
Delicious lemon thighs with a nice herby glaze!
- 4 (6 ounce) boneless skinless chicken thighs
- 2 tablespoons minced fresh parsley
- 2 tablespoons butter, melted
- 1 -2 garlic clove, minced (to taste)
- 1⁄8 teaspoon paprika
- 1⁄3 cup lemon juice, freshly squeezed
- 2 tablespoons dry white wine or 2 tablespoons chablis
- 1 teaspoon olive oil
- 1⁄8 teaspoon onion powder
- cooking spray, for broiling
- Trim excess fat from chicken thighs.
- Rinse chicken with cold water, pat dry.
- Place thighs in a shallow dish and pour lemon juice over chicken, and let stand 20 minutes.
- Combine parsley and rest of ingredients (except pan spray) in a small bowl and stir well.
- Spray the broiler rack with pan spray.
- Remove chicken from lemon juice; discard the lemon juice.
- Arrange marinated chicken on the broiler rack, then brush with parsley mixture.
- Broil thighs 6 inches from heating element, 4 minutes on each side or until tender.
- Transfer chicken to a serving platter.
- Garnish with lemon wedges and parsley, if desired.
My home was not awash in delicious aromas nor was this "glazed" as expected. Followed it to the letter. I will try it again using the suggestion from another member and try this in a sautee with real onion but terribly disappointed in this attempt.
Wonderful flavor! I did make a few changes to the recipe, based on some missing (and forgotten!) ingredients. I didn't have any white wine, so I left it out, and I somehow forgot the onion powder. I also added a bit of salt and pepper to the lemon juice for marinating. As I didn't have any fresh parsley, I used dried, and bloomed the parsley, paprika and garlic cloves when I melted the butter. Instead of broiling the thighs, I baked them, which didn't give a nice glaze, but they were still so very tasty and flavorful that nobody minded. Delicious! Thank you. :o)
This was great! I used all the ingreients, but switched the amounts of lemon juice and white wine as I sauteed these instead of broiling. I also added a minced onion that need to be used up near the end of the cooking time. The flavor of this was amazing!! I started off with a little white wine and added more to the skillet as it dried out. The sauce drizzled over the chicken is so good you want to lick your plate. I will make this often it is that good!