Lemon Garlic Chicken Thighs Recipe

Ingredients

6 Perdue Boneless Skinless Chicken Thighs
Juice of 1 lemon, divided
4 tablespoons canola oil, divided
6 cloves garlic, peeled, chopped
4 tablespoons fresh oregano leaves, divided
Kosher salt, to taste
Ground black pepper, to taste
2 small red onions, peeled, chopped
2 cups water

Made with Our

Approx. 3-lb. pack of rich, delicious boneless thighs ― portioned in three 1-lb. pouches

Your Price

$22.99

Step 1

In a large bowl, whisk together half the lemon juice, 2 tablespoons oil, garlic, 2 tablespoons oregano and a pinch of salt and pepper. Add the onions and chicken breasts and toss until evenly coated.

Step 2

Pour water into pot. Place the onion and chicken breasts mixture in the Cook & Crisp™ Basket and place in the pot. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.

Step 3

Select PRESSURE and set to HIGH. Set time to 20 minutes. Select START/STOP to begin.

Step 4

When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

Step 5

Transfer onion and chicken mixture to the large bowl and toss with remaining lemon juice, 2 tablespoons oil, 2 tablespoons oregano and a pinch of salt and pepper.

Step 6

Empty any access water from the pot. Place the onion and chicken mixture in the basket and place in the pot.

Step 7

Close crisping lid. Select AIR CRISP, set temperature to 390 F, and set time to 20 minutes. Select START/STOP to begin.

Step 8

When cooking is complete, transfer the onions and chicken thighs to a serving plate.