Scampi Style Chicken Thighs

Total Time
Prep 20 mins
Cook 25 mins

Delicious lemon thighs with a nice herby glaze!

Ingredients Nutrition


  1. Trim excess fat from chicken thighs.
  2. Rinse chicken with cold water, pat dry.
  3. Place thighs in a shallow dish and pour lemon juice over chicken, and let stand 20 minutes.
  4. Combine parsley and rest of ingredients (except pan spray) in a small bowl and stir well.
  5. Spray the broiler rack with pan spray.
  6. Remove chicken from lemon juice; discard the lemon juice.
  7. Arrange marinated chicken on the broiler rack, then brush with parsley mixture.
  8. Broil thighs 6 inches from heating element, 4 minutes on each side or until tender.
  9. Transfer chicken to a serving platter.
  10. Garnish with lemon wedges and parsley, if desired.


Most Helpful

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.

schinsup1 May 14, 2010

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)

Jmommy209 May 03, 2010

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!

Michelle S. March 24, 2010

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