♦ MAKES 6-8 SERVINGS

• 2 lbs. chicken thighs, boneless & skinless
• 1 cup Sun Orchard Lemon Juice
• ½ tbsp fresh thyme, chopped
• 3 garlic cloves, minced
• 1/8 cup yellow onion, finely diced
• 3 tbsp  olive oil
• 2 tbsp Dijon Mustard
• Salt & Pepper to taste

Whisk together all ingredients, except the chicken in a bowl. Place the chicken and marinade in a large resealable plastic bag. Seal the bag and toss to coat. Refrigerate for at least 2 hours.

Sear the chicken in a sauté pan on medium-high until golden brown on both sides. Add the remaining marinade and reduce heat to low-medium. Cook until the internal temperature of the chicken is 165°F and the sauce has been reduced.

Can be baked or grilled.