chicken grilled

3 garlic cloves (minced)
1 lemon (juice and peel)
2 tablespoons orange juice
1/4 cup olive oil
1/2 teaspoon sea salt
2 teaspoons sweet paprika
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon oregano
4 chicken thighs and thighs (skin on, bone in)
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon paprika
parsley (for garnish)
Prepare the dressing by mixing minced garlic, lemon juice, orange juice and olive oil with a whisk. Add lemon zest, sea salt, paprika, black pepper, red pepper flakes, and dry oregano. I screw up everything together.
Pour the dressing into a plastic bowl. Add the chicken thighs and chicken thighs to the bag with the seasoning. Soak in the refrigerator for at least 4 hours or preferably overnight.
Preheat the oven to 200°C. Sprinkle paprika over the chicken skin (this will create a nice color on the skin).
Heat an oven pan, such as cast iron, and add olive oil and butter. Once the butter has melted and the skillet is hot, add the chicken skin to the bottom and cook without simmering over medium-high heat for 4 minutes or until the chicken is well browned.
Flip the chicken (skin side up) and transfer the skillet to the oven. Bake uncovered for 30 minutes. Take it out of the oven and make sure the chicken is done. Garnished with parsley.

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