Gluten-Free Lemon Garlic Chicken Thighs

Ingredients

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• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 1/4 cup fresh lemon juice
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

1. 1 Pat the boneless, skinless chicken thighs completely dry with paper towels, then season them generously on all sides with salt and black pepper. This ensures a good sear and flavorful crust.
2. 2 Heat the olive oil in a large skillet or pan over medium-high heat until it shimmers. Carefully place the seasoned chicken thighs into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary. Sear the chicken for about 5-7 minutes per side, until it develops a beautiful golden-brown crust and is cooked through, reaching an internal temperature of 165°F (74°C).
3. 3 Remove the seared chicken thighs from the skillet and set them aside on a plate, tented loosely with foil to keep warm. Leave any rendered chicken drippings in the pan, as these add great flavor to the sauce.
4. 4 Reduce the heat to medium and add the minced garlic to the skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it. Pour in the GF chicken or vegetable stock and the fresh lemon juice, scraping up any browned bits from the bottom of the pan. In a small bowl, whisk together the GF tamari or coconut aminos with the cornstarch or arrowroot starch until smooth, then stir this mixture into the simmering liquid in the skillet. Continue to cook, stirring constantly, for about 2-3 minutes until the sauce thickens to a glossy consistency.
5. 5 Return the seared chicken thighs to the skillet, nestling them into the thickened lemon-garlic sauce. Spoon the sauce over the chicken to coat it thoroughly. Let the chicken simmer gently in the sauce for another 2-3 minutes to absorb the flavors. Garnish with fresh chopped parsley, if desired, before serving hot over your favorite gluten-free grains or pasta.

Nutrition (per serving)

Tips & Notes

• Boneless thighs vary in thickness. Pound the thick ends lightly so every piece sears evenly and reaches 165°F at about the same time.
• Zest the lemon before you juice it and stir the zest in with the parsley at the end. It adds lemon aroma without making the sauce more sour.
• Choose stock and tamari labeled gluten-free. Tamari is salty, so taste the finished lemon-garlic sauce before you add the full teaspoon of salt.

Common questions