Description
Marinated chicken thighs with incredible, fresh flavour.
Ingredients
Scale
- 2 lemons, zest and juice
- 5 large sprigs sage (about 1/2 cup chopped leaves)
- 3 cloves garlic, grated
- 1 Tbsp honey
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp pepper flakes
- 1/2 cup olive oil
- 8 chicken thighs, bone in, with fat trimmed off
Instructions
- Remove sage stems from the leaves and wash well. Spin dry, or blot well with towels.
- In a blender or food processor, combine the zest and juice of lemons, sage, grated garlic, pepper flakes, honey, salt and pepper. Pulse a few times, then add olive oil, processing to combine.
- Put chicken into a gallon bag, pour the marinade over, and refrigerate for at least 2 hours.
- Place chicken in pressure cooker, skin side down, and pour marinade over the top. Cook on high for 15 minutes. Allow pressure to release naturally, and check to make certain meat thermometer reaches 165 degrees.
- If using the oven, preheat to 375 degrees. Bake chicken skin side down in a greased pan for 25 minutes. Flip the chicken over and bake an additional 10 minutes, or until meat temperature reaches 165 degrees.
- Prep Time: 10 minutes
- Marinate: 2 hours
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2 chicken thighs
