Not the Same Old Chicken Recipe
Transform your weeknight dinners with "Not the Same Old Chicken Recipe," a vibrant and flavor-packed dish that takes boneless, skinless chicken thighs to the next level. This recipe features a zesty marinade bursting with bold ingredients like soy sauce, fresh lemon juice, honey, and a medley of spices, including paprika and cumin, for a perfect balance of savory, sweet, and smoky flavors. Marinated to perfection and seared to golden-brown, juicy perfection, these chicken thighs are as versatile as they are delicious. Ready in just 40 minutes, including prep and cook time, this recipe is a must-try for busy home cooks looking to break free from routine. Garnished with fresh parsley and lemon slices, and easily paired with sides like rice or roasted vegetables, it’s a no-fuss meal that delivers restaurant-worthy results every time. Perfect for keywords like "easy chicken dinner," "bold flavors," and "quick weeknight recipes."
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 3 cloves garlic cloves, minced
- 2 teaspoons ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 slices lemon slices (for garnish)
Instructions
In a medium-sized mixing bowl, whisk together olive oil, soy sauce, honey, lemon juice, minced garlic, paprika, cumin, oregano, salt, and black pepper to create the marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Make sure each piece is evenly coated.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Heat a large skillet or grill pan over medium-high heat. Once hot, add a drizzle of olive oil to prevent sticking.
Remove the chicken thighs from the marinade, letting any excess drip off, and place them in the skillet. Discard the leftover marinade.
Cook the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the outside is golden brown with a slight char.
Once cooked, transfer the chicken thighs to a plate and let them rest for 5 minutes to retain their juices.
Garnish the chicken with fresh parsley and lemon slices before serving. Pair with rice, roasted vegetables, or a crisp salad for a complete meal.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4057 mg | 176% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 36.0 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 176 mg | 14% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1900 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
