Weeknight chicken is no longer boring with this easy marinade! Toss it in with your chicken in the morning before you take off for work and let the chicken marinate while defrosting. Viola! This dish is reminiscent of teriyaki chicken from days gone by.
Lemon Pepper Marinated Chicken Thighs
- 1 lb Boneless skinless chicken thighs
- 2 tbsp Lemon pepper seasoning (clean)
- 1/2 c Balsamic vinegar
- 1/2 c olive oil
- Coconut oil
In a small dish, mix together lemon pepper seasoning, vinegar, and olive oil until fully combined. Whisk until seasonings are mostly combined.
Place all chicken in a large Ziploc bag.
Add marinade to chicken in the bag and coat all the chicken pieces well by flipping and turning the bag.
Marinate in the fridge for a couple hours or overnight.
Once you’re ready to cook the chicken, warm coconut oil in a medium saucepan until melted.
Turn up the heat, so that the pan gets nice and hot.
Lay the chicken pieces flat in the hot pan, cover, and cook for about 4-5 minutes on one side. Then flip and repeat.
Cut open a thick slice of chicken to make sure it isn’t pink inside. If it’s done, serve it hot with steamed veggies or cold iceberg lettuce as a side. YUM!
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