Ingredients
Scale
- 6 boneless, skinless chicken thighs, fat trimmed (can be substituted with chicken breast)
- 1 tsp sweet paprika
- 2 tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 tbsp freshly minced garlic
- ¼ cup (60 ml) olive oil
- Juice and zest of 1 lemon
- Greek salad, to serve
- Flatbread, to serve
- Tzatziki, to serve
Instructions
- Cover the chicken thighs with baking (parchment) paper and pound them using a rolling pin or mallet to an even thickness.
- Combine the chicken thighs with the remaining ingredients in a bowl, tossing to cover the chicken well. Cook immediately or marinate for up to 24 hours for deeper flavour.
- Heat a large frying pan over medium–high heat. Cook the chicken for 8 minutes, turning once halfway through.
- Add 2 tablespoons of water to scrape up all of the crispy bits on the bottom of the pan and continue cooking for 2 minutes or until the chicken is cooked through.
- Serve with Greek Salad, flatbread and tzatziki.
Notes
MAKE AHEAD
Marinate the chicken, cover and refrigerate for up to 24 hours.
LEFTOVERS
Refrigerate for up to 3 days and reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: chicken
- Method: pan
- Cuisine: Greek