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Lemon Dijon Chicken Thighs with Caramelized Onions

Lemon Dijon Chicken Thighs with Caramelized Onions Magic

Enjoy Lemon Dijon Chicken Thighs with Caramelized Onions, a delicious and simple recipe perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Paleo, Whole30
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 pieces Boneless Skinless Chicken Thighs the star of our dish, offering tenderness and juiciness when grilled
  • 1/4 cup Fresh Lemon Juice fresh juice is preferred for maximum flavor
  • 2 tablespoons Dijon Mustard always check it’s paleo and Whole30-compliant
  • 2 tablespoons Olive Oil opt for extra virgin for the best taste
  • 3 cloves Garlic Cloves (minced) garlic powder works too if you’re in a pinch
  • 1 teaspoon Oregano fresh oregano can easily replace dried
  • 1 teaspoon Salt feel free to adjust to your personal taste
  • 1/2 teaspoon Pepper freshly cracked black pepper is ideal for flavor
For the Caramelized Onions
  • 2 medium Onions (sliced) their natural sweetness comes alive when caramelized
  • 2 tablespoons Butter or Olive Oil either gives a lovely richness to their flavor
  • 1/2 teaspoon Salt a pinch will help draw out the onions' moisture

Equipment

  • mixing bowl
  • skillet
  • Grill

Method
 

Preparation
  1. In a mixing bowl, whisk together fresh lemon juice, Dijon mustard, olive oil, minced garlic, oregano, salt, and pepper until well combined.
  2. Place the boneless skinless chicken thighs into the marinade and ensure they are well-coated. Cover with plastic wrap and refrigerate for at least four hours, preferably overnight.
  3. While the chicken marinates, heat a skillet over medium heat and add butter or olive oil. Once heated, add sliced onions and a pinch of salt. Stir occasionally for about 15-20 minutes until golden brown.
  4. Preheat your grill to medium-high heat, roughly 400°F (200°C). Keep the lid closed while heating.
  5. Remove chicken from the marinade and place it on the grill, cooking for about 4 minutes per side. Ensure the internal temperature reaches 160°F.
  6. Allow the chicken to rest for 5 minutes before serving, topping it with the caramelized onions.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 5gProtein: 28gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 500mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

For an impressive presentation, serve the chicken on a bed of fresh spinach or alongside grilled veggies.

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