Healthy Greek Chicken Thigh Recipe: These delicious Greek Chicken Thighs with lemon and garlic will liven up your weeknight dinner. It tastes incredible, yet it’s really simple to prepare. I’ve been eating a lot of chicken recently. Please understand that I have several favorites. The Tuscan Garlic Chicken is simply amazing, and thanks to you all, it’s becoming very popular on Instagram! We’ve been serving fried chicken sandwiches every week on our menus for a time now.
The issue, I suppose, is that I’m simply growing tired of chicken breasts. If you’re anything like me, you find yourself drawn to them due to their reduced point, calorie, and fat content. However, I’ve recently been eating chicken thighs, and wow za.
Healthy Greek Chicken Thigh Recipe
Ingredients
FOR THE MARINADE
- 6 medium skinless chicken thighs (about 2 pounds for boneless or 3 pounds for bone-in)
- 5Â garlic cloves, crushed
- 1/4 cup extra virgin olive oil
- zest and juice of 1 large lemon
- 2 tbsp water or chicken stock
- 1 1/2 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 tsp cayenne pepper (optional if you want some spice)
FOR SERVING
- 1/4 cup chopped parsley
- 3 oz feta, crumbled
- extra lemon slices
Instructions
Combine all of the marinade ingredients. Coat the chicken evenly after adding it.
Chill chicken in marinade for minimum of one hour or maximum of twenty-four hours.
Set a big oven-safe skillet on medium-high heat. Adjust the oven to 475F.
Take the chicken out of the marinade and give it a quick towel dry. After using nonstick spray to grease the skillet, add the chicken, making
sure to leave space between each thigh for even browning. Throw away the marinade.
The chicken should be seared for four to five minutes, or until that side is golden brown. As the chicken cooks, turn it over and scatter the
lemon slices around the skillet to caramelize them. Put the skillet inside the oven.
Should you be using bone-in thighs, bake them for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.
Bake the boneless thighs for 7 to 10 minutes, or until internal temperature of the chicken reaches 165F.
Before serving, take the chicken out of the oven and give it at least five minutes to rest. Evenly scatter the feta and parsley on top.
Notes
The formula is based on skinless, boneless chicken thighs. Using skinless, bone-in thighs could somewhat change your point total.)
WW Purple, Blue, and Green Key Points: 5 with the feta per thigh (if you were to make these using chicken breast, then 1 SP for each serving of Blue and Purple and 4 SP for each dish of Green).
Nutrition
- Calories:Â 174kcal
- Protein:Â 23g
- Fat:Â 10g
- Saturated Fat:Â 1g
- Sugar:Â 2g
