Ingredients
Units
Scale
- 6 chicken thigh fillets, fat trimmed (can be substituted with chicken breast)
- 1 tsp sweet paprika
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 tbsp garlic, freshly minced
- 1/4 cup olive oil
- Juice and zest of 1 lemon
Instructions
- Cover the chicken thighs with baking paper and pound them using a rolling pin or mallet to an even thickness.
- Combine the chicken thighs with the remaining ingredients. Cook immediately or marinate up to 24 hours for deeper flavour.
- Heat a large frying pan on medium-high heat. Cook the chicken for 8 minutes, turning once halfway through.
- Add 2 tbsp of water to scrape up all of the crispy bits in the base 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