Lemon-Garlic Chicken Thighs

Lemon-Garlic Chicken Thighs Recipe
Randy Mayor; Jan Gautro
You don’t need much salt when you marinate chicken in a mixture of big-flavor ingredients such as lemon juice, garlic, molasses and Worcestershire sauce.


4 servings (serving size: 2 chicken thighs)

Recipe from

Cooking Light

Nutritional Information

Calories 258
Caloriesfromfat 40 %
Fat 11.6 g
Satfat 3.3 g
Monofat 4.4 g
Polyfat 2.6 g
Protein 27.3 g
Carbohydrate 9.9 g
Fiber 0.1 g
Cholesterol 98 mg
Iron 1.9 mg
Sodium 268 mg
Calcium 43 mg


1/4 cup fresh lemon juice
2 tablespoons molasses
2 teaspoons Worcestershire sauce
4 garlic cloves, chopped
8 chicken thighs, skinned (about 2 pounds)
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
Lemon wedges (optional)
Parsley sprigs (optional)


Combine first 4 ingredients in a dish; add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 425°.

Remove chicken from dish; reserve marinade. Arrange chicken in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper.

Bake at 425° for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired.

August 2002
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