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Lemon Thyme Chicken Thighs

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Lemon Thyme Chicken Thighs



  • 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.