I would have given this 5 stars if the time was shorter. I knew looking at it that was too long and too hot and cooked at 400 for 20 min,, then basted every 5 and checked. As I am suddenly required to be on a no/low salt diet I've been searching for stuff I can eat, and these thighs are some of the best I've ever had! Good to know that after having to say goodby to all the killer meals I've dialed in all my life that there is awesome taste after salt.
Lemon-Garlic Chicken Thighs
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.
Yield: 4 servings (serving size: 2 chicken thighs)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 258
- Calories from fat: 40%
- Fat: 11.6g
- Saturated fat: 3.3g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 2.6g
- Protein: 27.3g
- Carbohydrate: 9.9g
- Fiber: 0.1g
- Cholesterol: 98mg
- Iron: 1.9mg
- Sodium: 268mg
- Calcium: 43mg
Ingredients
- 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)
Preparation
- 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.
Lemon-Garlic Chicken Thighs Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Kid-Friendly
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Bake, Marinate
- PUBLICATION: Cooking Light
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