- 5 boneless, skinless chicken thighs, trimmed of any fat
- 4-5 tbsp olive oil
- Juice and zest of one lemon
- 1 tbsp red wine vinegar
- 2 cloves of garlic, minced
- 1 tsp dried oregano
- Sea salt and freshly cracked pepper, to taste
Combine all ingredients together in a large zip lock bag. Let the chicken marinate in the refrigerator for 2 hours.
Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Coat the skillet with olive oil cooking spray. Once the skillet is hot, lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through. Let the meat rest for a few minutes. While the meat rests, pour the marinade into the skillet and cook over high heat until it boils rapidly, about 1-2 minutes. Place the chicken on a serving plate and pour the boiled marinade on top.