Delicious, easy and with only a thirty minute marinate time, you'll love these Lemon Thyme Chicken Thighs.
Combine the thyme, garlic, salt, pepper, lemon juice, lemon zest, and olive oil and marinate the chicken thighs for at least 30 minutes.
Place the chicken thighs skin side down into a hot cast iron skillet over a medium heat with 1 tbsp olive oil and cook for about six to eight minutes then turn over and continue cooking for a further six to eight minutes or until the thighs are fully cooked to 165°F, then remove and set aside.
add 1 tbsp butter (omit butter for paleo, AIP, W30) and 1 tbsp olive oil to the same skillet and melt butter over a medium heat.
Saute the asparagus spears in the butter, and 1 tbsp water, for a few minutes until tender, serve hot.
Preheat a gas grill to medium heat on one side of your grill only.
Place the chicken thighs skin side down onto well oiled grates directly over the flames for about 5-6 minutes with the lid on. If you get a flare up move them to the unlit side.
After five or six minutes turn the chicken over and move to the cooler side of the grill without flames (this is indirect cooking) and continue cooking with the lid on for up to 20 minutes or until they reach 165°F using an instant read thermometer, this will take about 20 minutes, longer if you repeatedly open the lid!
For a charcoal grill use the same method outlined above but have the hot coals stacked only on one side of the grill.
Preheat your oven to 375F.
Place the chicken onto a parchment lined sheet pan and bake in a preheated oven for up to 45 minutes, or until they are fully cooked to 165°F
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