Ingredients:
- 1 lb (450 g) boneless, skinless chicken thighs
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) smoked paprika
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- ½ teaspoon (2 g) dried thyme
- Salt and pepper to taste
- 1 cup (240 ml) fresh parsley, chopped
- ½ cup (120 ml) fresh basil, chopped
- 1 clove garlic, minced
- ½ teaspoon (2 g) red pepper flakes (optional)
- ¼ cup (60 ml) lemon juice (about 1 large lemon)
- ½ cup (120 ml) olive oil
Instructions:
- In a mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Add chicken thighs and coat them evenly. Cover and refrigerate for at least 30 minutes.
- In a blender or food processor, combine parsley, basil, garlic, red pepper flakes, lemon juice, and olive oil. Blend until smooth; adjust seasoning if needed.
- Heat a non-stick skillet over medium heat. Add marinated chicken. Cook for 6–8 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C).
- Allow chicken to rest for 5 minutes. Slice if desired. Drizzle herb sauce generously over chicken before serving.