Lemon Basil Pepper Chicken Thighs
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Lemon Basil Pepper Chicken Thighs

Submitted by: Lauri Caravella

Prep Time: 6 Minutes

Cook Time: 12 Minutes

Servings: 4

This is a delish dish and one I made up. You can sub fresh Rosemary for the fresh Basil if you like.


    2 tbsp. coconut oil

    1 lbs. chicken thigh, skinless

    3 fresh basil

    1 clove garlic

    sea salt & black pepper to taste

    1 lemon

    1 tsp. dried oregano


Peel and mince garlic. Chop the basil and set both to the side. Squeeze the lemon into a bowl to make fresh lemon juice and set aside. Put the coconut oil in frying pan on medium heat. Once melted add garlic. Then, add thighs and season with salt and pepper. Next, add the basil (some directly on the chicken, some in the pan). Sprinkle the oregano on the chicken and over the pan. After about 1 minute add the lemon juice pouring on each chicken thigh. Cook 5-7 minutes on each side covering to steam for at least 2 out of the 5-7 minutes per side. (Note: Cut into the chicken thighs with a knife and fork to check for doneness. The chicken will have no pink all the way through and the juices will run clear when it is ready. A meat thermometer is a useful tool for whole pieces of chicken. Insert the thermometer into the thickest part of the thigh. If it is at least 180 degrees F, it is safe to serve.) Plate and serve.

Keep left overs for lunch the next day. (You can also substitute fresh organic rosemary for the basil and have Lemon Rosemary chicken.) -- Enjoy!