Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp coarse black pepper

Instructions:

  1. Adjust your oven rack so it sits about 5 to 6 inches away from the top heating element. Preheat your broiler on the High setting. While that’s getting hot, pat your 1.5 lbs boneless skinless chicken thighs dry with a paper towel. This step is non negotiable if you want a good sear.
  2. In a medium bowl, whisk together the 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp sea salt, and 1/4 tsp coarse black pepper. Toss the chicken in the marinade. Ensure every nook and cranny is coated so the flavors penetrate the meat.
  3. Arrange the chicken thighs on your prepared baking sheet in a single layer. Slide the pan under the broiler. Cook for 6 minutes until the tops are starting to brown and sizzle loudly.
  4. Carefully pull the pan out and use tongs to flip each piece of chicken. Return to the broiler for another 5 to 6 minutes. Cook until the internal temperature reaches 165°F and the edges are charred.
  5. Transfer the chicken to a clean plate or cutting board. Let the meat rest for 5 minutes.
  6. Pour any accumulated juices from the baking sheet over the chicken.
  7. Squeeze an extra wedge of lemon over the top if you have one. Serve immediately while the exterior is still crisp.
  8. Since this serves 4, make sure everyone gets a fair share of the crispy bits. Cut into strips for kids to make it easier for them to manage at the table.