Poultry

Spicy Oregano Lemon Chicken

Spicy Oregano Lemon Chicken

It was the end of the day and I still didn’t know What to Cook for Dinner until I saw this recipe. This chicken was delicious, not too spicy but spicy enough – and a cinch to make!

Sweet Onion Sautéed with Oregano

Serves 2-3 | Wine to sip: 2010 Raymond Hill Merlot

  • 3-4 boneless, skinless chicken thighs
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon cracked peppercorns
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon Ground California Mild Chili “Chile California Molido” found in Mexican or Latin markets) or paprika
  • 1/4 teaspoon garlic powder
  • 1 tablespoons grape seed oil or olive oil
  • 1/2 sweet onion, chopped
  • 1/2 heaping teaspoon dried oregano
  • 2 teaspoons garlic powder
  • 1/2 lime (to juice over chicken) or 3 tablespoons lime juice
  1. Tenderize the chicken by pounding it in a clear plastic bag or plastic wrap until it has flattened out a bit.
  2. In a small bowl mix salt, pepper, cayenne, Chile Molido or parika, and garlic powder. Season the chicken all over with the spice mixture.
  3. Heat 1 tablespoon oil in a large skillet over medium high heat. Saute onions until they begin to wilt. Add oregano and saute 1-2 minutes. Then reduce heat to medium.
  4. In the same skillet add the chicken. Saute 6-7 minutes on each side until golden brown.
  5. Sprinkle garlic powder on top of chicken and add lime juice. Saute for 1 more minute. Then serve.

This recipe was inspired by http://rantingchef.com/2012/03/29/whats-for-dinner/.

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Discussion

2 thoughts on “Spicy Oregano Lemon Chicken

  1. The chicken thighs sound like they were full of flavor.

    Posted by Karen | April 3, 2012, 5:54 am

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