Scampi-Style Chicken Thighs

This recipe borrows the bright flavors of shrimp scampi, lemon, garlic, parsley, white wine, butter, and applies them to chicken instead of seafood. The result is a fast, light dinner that hits the same flavor notes without the higher cost of shrimp.

Boneless skinless chicken thighs are the right choice here. Their extra fat keeps them juicy under the broiler in a way that chicken breast can’t match. Twenty minutes in fresh lemon juice tenderizes the meat and lays down the citrus base flavor.

The baste is the second flavor layer. Whisk together minced garlic, parsley, dry white wine, melted butter (or margarine), olive oil, onion powder, and paprika. Brush it over the chicken just before it goes under the heat, and again halfway through cooking.

Broil six inches from the element for four minutes per side. The high direct heat caramelizes the baste into a glaze and gives the chicken color without drying out the meat.

Chef Tips

• Don’t marinate longer than 30 minutes in straight lemon juice; the acid starts to “cook” the chicken and turns the texture chalky
• Use real butter instead of margarine for a richer, more scampi-authentic flavor
• A meat thermometer is the easy way to nail doneness; pull at 165°F (74°C) at the thickest point
• Save extra baste to drizzle over the cooked chicken at the table for more lemon-garlic punch

Variations

• Add red pepper flakes and lemon zest to the baste for a spicier, more aggressive scampi
• Use shrimp in place of (or alongside) the chicken for traditional scampi
• Serve over angel hair pasta with the pan juices spooned across the top for a heartier plate