Description
This Best Tasting 3-Ingredient Chicken Recipe has become a weekly staple in my home, it is tender, garlicky and full of flavor. It goes great over salads, perfect in tacos and amazing over pasta. It is a fast and easy recipe and makes the best leftovers.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs (6 small thighs)
- 3 Tablespoons Olive oil, divided (1 T. for marinade/2T. for pan)
- Garlic Salt
- McCormick All Purpose Seasoning: Garlic and Onion + Black Pepper and Sea Salt
Instructions
- If chicken is not even, place between 2 pieces of plastic wrap and pound until flat and even.
- Place chicken in a dish and rub 1 Tablespoon of oil all over your chicken.
- Apply a very light layer of garlic salt all over one side of the chicken. I found the organic garlic salt is blended with rice so I can use a bit more, but if using the McCormick garlic salt, use a very light layer so you do not over salt your chicken.
- Apply a light sprinkle of the McCormick All Purpose Seasoning: Garlic and Onion + Black Pepper and Sea Salt over the garlic salt.
- Flip chicken and repeat steps 3 and 4.
- Cover with a lid and marinate chicken anywhere from 5 minutes to 3 hours. If you do not have time to marinate, it is okay, this recipe still tastes amazing!
- After marinating, heat a skillet or cast iron griddle to medium heat and add 2 Tablespoons of oil. When oil is hot, add 3 chicken thighs to pan. Do not overcrowd the pan.
- Cook 4 minutes per side and then check the center of the chicken with an Instant Read Thermometer. When the internal temperature in the thickest part is 175 degrees Fahrenheit, it is ready. If it has not reached the correct temperature, give it another minute per side and re-check until cooked through. If you do not have a meat thermometer, cut the thickest part of the chicken with a knife and make sure it is not pink.
- When chicken is cooked, place in a clean dish and allow to rest for 1 minute before serving.
Notes
- you can use chicken breast or chicken tenders in this recipe. If using chicken breasts, pound between plastic wrap until 3/4” thick
- store cooked chicken in a sealed container for up to 3 days in the refrigerator
- Prep Time: 10
- Cook Time: 10 minutes per batch