Ingredients
Method
Instructions
- Mix the Marinade: In a large bowl or zip-lock bag, combine the lemon juice, minced garlic, chicken broth, parsley, thyme, rosemary, salt, and pepper. Stir or shake to combine.
- Add the Chicken: Add the chicken thighs to the marinade, making sure every piece is well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or up to overnight for the deepest flavor.
- Pat Dry Before Cooking: When ready to cook, remove the chicken from the marinade and use paper towels to firmly pat each piece dry. Removing excess moisture is what allows the outside to caramelize and sear rather than steam.
- Heat Your Pan: Preheat a cast iron skillet or grill over medium-high heat. You want it genuinely hot before the chicken goes on — a properly preheated surface is the foundation of a good sear.
- Sear the Chicken: Cook each side for 5-8 minutes without moving it. Let the chicken do its thing! Resist the urge to peek underneath too early. Cook until the internal temperature reads 165°F on a meat thermometer.
- Rest & Serve: Remove from heat and let the chicken rest for 5 minutes before slicing or serving. This lets the juices redistribute so every bite is flavorful and juicy.