Sunday, May 26, 2013

Garlic Thyme Pan Seared Chicken

One of my most popular posts is my Grilled Thyme Shrimp Kabobs made with my garlic thyme marinade. I absolutely love this marinade.  I tell all my friends, if you don’t try anything else off my blog you have to try this marinade. It's just that good.  It's sweet and savory and tastes great on chicken.

For this recipe I am using about 3 pound of boneless skinless chicken thighs and I tripled the original marinade recipe (the original recipe is based on one pound of meat).
For the marinade you all you need is olive, garlic, sugar, salt and pepper, worcestershire sauce, balsamic vinegar and thyme.  Rosemary also works well, in the pictures below I used half thyme and half rosemary because I ran out thyme.
Combine all of the ingredient.
Whisk together
Pour marinade over chicken and let it marinate for a least 1 hour, for best flavor marinate it overnight. 
Next pan sear the chicken in a skillet 2-3 minutes on each side.
Bake in 400 degree oven for 10-15 mins or until the juices run clear.

Garlic Thyme Pan Seared Chicken
3 pounds boneless skinless chicken thighs

1 1/2 cups of Garlic Thyme Marinade (see recipe below)

1 tablespoon olive oil
Prepare marinade and marinate chicken in a plastic container for atleast 1 hour.  For best flavor marinate for several hours or overnight.

Preheat oven to 400 degrees.

Heat a skillet over medium heat and add olive oil.

Cook chicken 2-3 minutes on each side, until chicken is browned.

Bake in oven 10-15 minutes, until chicken is done.
Garlic Thyme Marinade
Makes 1 1/2 cup (for 3 pound of meat)
6 medium cloves garlic, crushed or 2 tablespoons minced garlic
3 tablespoon dried thyme leaves (may substitute 6 tablespoons fresh thyme, chopped).You can also use rosemary, oregano or marjoram.
3 tablespoon sugar
1 1/2 teaspoon salt
1 1/2  teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1 1/2 teaspoon balsamic vinegar
3/4 cup extra-virgin olive oil
Whisk together the garlic, thyme, sugar, salt, pepper, Worcestershire sauce, balsamic vinegar and oil in a container with a tight-fitting lid. Cover and refrigerate until ready to use (up to 1 week). 

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