Go Back
–+ servings

Easy Herb-Marinated Chicken Thighs

These Pan-Fried Herb-Marinated Chicken Thighs are golden brown on the outside, juicy in the center, and full of herby, lemony flavor. They’re quick to make, easy to master, and built on a simple stovetop technique you’ll want to use again and again. Serve them as the centerpiece of dinner or slice them up for meal prep lunches.
Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 6
Course: Dinner, lunch, Main Course
Cuisine: American, Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the Marinade
  • ¼ cup olive oil
  • 1 tablespoon tamari or soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried Aleppo pepper or ½ teaspoon crushed red pepper flakes (See Note 1)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried mint (See Note 2)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
For the Chicken
  • 4 pounds boneless skinless chicken thighs
  • 1½ to 2 teaspoons kosher salt
  • High-heat cooking oil as needed
For the Pan Sauce (Optional)
  • ¼ cup dry white wine
  • ½ cup chicken stock
  • 1 to 2 tablespoons unsalted butter
  • kosher salt and black pepper to taste

Equipment

Method
 

  1. Make the marinade. In a medium bowl or glass measuring cup, whisk together the olive oil, tamari, lemon juice, Aleppo pepper, thyme, mint, parsley, oregano, and black pepper until combined.
  2. Season and marinate the chicken. Pat the chicken thighs dry, then season them on both sides with 1½ to 2 teaspoons kosher salt. Transfer to a large baking dish or zip-top bag, pour over the marinade, and toss until every piece is well coated. Refrigerate for at least 15 to 30 minutes, or up to 10 hours if you want more flavor. (See Note 3)
  3. Preheat the pan. When you’re ready to cook, heat a large stainless steel skillet over high heat until it’s hot when you hover your hand over the skillet. If your pan tends to stick, add a small drizzle of high-heat cooking oil; otherwise, the oil in the marinade will be enough.
  4. Sear the chicken in batches. Lift the chicken from the marinade, letting any excess drip off, and arrange the thighs in the skillet in a single layer. Do not crowd the pan; with this quantity, you will likely need to work in batches. If using a Chef’s Press (See Note 4), place it on top of the chicken to encourage even contact and better browning. I sometimes have to use two chef presses to cover all the chicken! If you only have one, then start with a smaller batch.
  5. Check for doneness. Cook the first side for about 3 to 5 minutes, until the chicken is deeply browned and releases easily from the pan. Flip and cook for another 3 to 4 minutes, until the second side is browned and the chicken is cooked through. The thickest part should register just shy of 165°F when inserted with an instant-read thermometer (See Note 5). You can also press the chicken with your finger. It should feel firm and springy, not soft.
  6. Make a quick pan sauce (optional). Reduce the heat to medium-low. Add a splash of white wine to the skillet and scrape up the browned bits from the bottom of the pan. Add the chicken stock and butter, then whisk vigorously for 2 to 3 minutes, until the sauce is glossy and lightly thickened. Taste and season with salt and black pepper as needed.
  7. Rest and serve. Transfer the cooked chicken to a platter or cutting board and let it rest for 5 to 10 minutes before serving or slicing. That short rest finishes cooking the chicken and helps the juices settle back into the meat, so it stays tender.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 6gProtein: 39gFat: 33g

Video

Notes

  1. Aleppo pepper has milder heat than crushed red pepper flakes. If using the latter, use ¼ teaspoon for mild heat or more for a noticeable spiciness. 
  2. If you don’t have dried mint or parsley, you can replace either one with dried basil, or simply add extra dried oregano. For a quicker shortcut, you can replace all of the dried herbs with 1½ tablespoons Italian seasoning or Herbs de Provence.
  3. Didn’t plan ahead for a long marinade? Prick the chicken all over with a fork before marinating. It helps the marinade seep inside the chicken, so it absorbs flavor faster.
  4. If you don’t have a Chef’s Press, use a cast-iron skillet that fits neatly inside your pan or heat-safe pot filled with water to gently weigh the chicken down.
  5. Chicken is safe to eat at 165°F. I like to pull it from the pan when it’s a few degrees below that, since the residual heat during resting usually carries it the rest of the way and keeps the meat juicier.

Tried this recipe?

Let us know how it was!