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Quick Tangy Lemon Caper Chicken Thighs

Quick Tangy Lemon Caper Chicken Thighs - featured image
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A simple and bold-flavored chicken thigh recipe featuring a tangy lemon and briny caper sauce, perfect for quick weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (preferably extra virgin)
  • 3 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • Zest of 1 large lemon
  • 2 tablespoons capers, drained and lightly rinsed
  • ½ cup chicken broth or dry white wine (120 ml)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
  3. Place chicken thighs skin-side down in the skillet and cook without moving for 6 to 8 minutes until the skin is golden-brown and crispy.
  4. Flip the chicken thighs and cook the other side for 5 minutes; the chicken will finish cooking in the sauce.
  5. Remove the chicken from the pan and set aside, leaving the rendered fat and browned bits in the skillet.
  6. Add minced garlic to the pan and sauté for about 30 seconds until fragrant, stirring constantly.
  7. Pour in chicken broth or white wine and scrape the bottom of the pan to loosen browned bits. Let simmer and reduce by half, about 3 minutes.
  8. Stir in lemon juice, lemon zest, and capers. Adjust seasoning with salt and pepper if needed.
  9. Return chicken thighs to the pan, skin-side up, spoon some sauce over the top, reduce heat to medium-low, cover loosely, and simmer for 8 to 10 minutes until cooked through (internal temperature 165°F / 74°C).
  10. Sprinkle with chopped fresh parsley before serving.

Notes

Patting the chicken dry before cooking is crucial for crispy skin. Use medium-high heat for searing to avoid burning. If the sauce tastes too sharp, add a tiny pinch of sugar to mellow it. Boneless thighs can be used but may cook faster and be less juicy. Leftovers reheat well if warmed gently with a splash of broth.

Nutrition

Keywords: lemon chicken, caper chicken, chicken thighs, quick dinner, easy chicken recipe, tangy chicken, weeknight dinner

Find it online: https://fizzlefork.com/quick-tangy-lemon-caper-chicken-thighs-recipe-easy-homemade-dinner-idea/