Juicy Baked Chicken Thighs with Lemon Garlic Flavor

All right, everybody. Hey, welcome back to my channel, right? Today, I'm getting ready to show you guys how to make oven-baked lemon garlic chicken. And you know what? I'm gonna be using thighs for this, you know, particular recipe right here. You can use any chicken that you want. Listen, I don't wanna over-talk it. It's budget-friendly, easy to make, so let's get it. Okay, folks, look, we're gonna do it like this. First thing we wanna do is we wanna go ahead and, you know, preheat our oven, right? Today's temperature is gonna be 425 degrees. We hit Start. We let this work. Now, come on over here. All right, so usually I fly over there, ingredients, and you guys can, you know, see what we at least visually what we working with. Now, it wasn't a whole lot to this. Now, what we gonna do is go with our marinade, right? So you gotta get yourself a bowl. You just wanna add everything to it. When it come to your, you know, your garlic, we gotta mince it, right? For those of you guys that don't have this, you guys can cut it down. You know, mince it, you know, manually. But I'm gonna do it like this. Then you wanna get yourself, you know, something with like a strong edge on the back. You know what I mean? Like I'm obviously using my knife. We just mince, right? Now, this is my garlic press. I like it. It always makes me smile because I think about all of the years that I was mincing garlic, you know, by hand, you know? My grandmother didn't ever tell me they had an apparatus for it. But I guess, you know, she like film everything. I mean, learn how to, you know, do everything manually before you start working with all of these extra gadgets. All right, so we got that in there. Now I'm gonna come with some, you know, salt. And don't forget the full measurements and ingredients is on my website. That's smokingandgrillingwithab.com. And that's W-I-T-A-B.com, right? So now we add our black pepper to it. Let me go ahead and make it a little bit more finer. There we go. When it comes to black pepper, you guys, I don't know. It doesn't bother me. If it says a half a teaspoon or a teaspoon and we put a little bit more in there, it's no problem. Don't forget, pepper takes on a whole different taste. You know, once everything is, you know, once it gets into something that's hot, right? Now I'm gonna be using my A seasoning along with this. You know, I could have went a little bit lighter, but I can tell you the profile with the A, which is great for poultry. You know what I mean? So here we are with fish. I'll just add myself with just a little bit of this to it. And again, this is a marinade, folks, right? So let's go ahead and hit this with this extra virgin. I'll put a couple of teaspoons in here. You'll see why. Now we get ready to, you know, mix this up. And then once we do that, we bring the star in here and that'll be the chicken, right? So for those of you guys that don't have a whisk, you know what I mean? You can go ahead and, you know, hit it old school like my granny used to do and use a fork. I think today everybody got a whisk now, right? Oh yeah, just a little bit more. That's it right there. And if I didn't say nothing, this is garlic infused, folks. You know what I mean? By Branson Vine. It's on my website too. I'm not really pushing products like you guys. Some of you guys might think that I am. I just let you know what I cook with. Now, obviously if it's on my website, I must be for real about it. All right. Then once it's incorporated and you got it in there like that good, you know what I mean? I guess I could have waited and did all this together, but I think I'm gonna go ahead and do this. Now I'm gonna take it and we're gonna go ahead and zest this lemon, right? I want you guys to notice what I'm doing. I've been zesting wrong. I want to say my grandmama taught me. I better not say that because I know she over my shoulder listening to me and watching me. I don't want to have no nightmares tonight. But when you zest them, you see right there, that white, that'll give you like a bitter taste. We want the lemon flavor, right? So notice how I'm just, I'll take this part right here so you guys can see it a little better. I just go like that. See how I left that there? I'm done, right? I used to like zest and just keep doing it. And I think that wasn't the right way. You know what I mean? Shout out to whoever showed me that. You know what I mean? We just keep going like this. You just want to zest the whole lemon, right? Oh yeah. It's in the title, folks. When I say lemon, I mean lemon. Now, we're not gonna let nothing go to waste, right? Now if you look on the backside, here's where a lot of it be at. You guys wanted to know where it was. Just run your finger along the back. You know, clean it out. Give it a couple of taps. Now let me cut the lemon. And then we're gonna juice it. Right now, you can see it's got a few seeds in it, right? So this is what I do. I take my hand, right? No matter how tight I get this, it's gonna leak anyway. So I use my hand as the natural strainer, right? So, yes. You guys gotta let me know. You gotta let me know if you like these type of videos like this, you know what I mean? For one, the suggestion is, and this is a fact, this is with the expensive, how expensive, with how expensive beef is right now, this is the way to go. You know, chicken, you know, a much healthier option anyway. You know, so if you want to see more videos like this, you gotta let me know down in the comment section below and I'll just keep making budget-friendly, you know, videos. Adding them along, you know? All right, so this is how we do. We got the zest in there and then we got the lemon juice. Now we give it another work. And you know what? The lemon juice kind of like cuts it, makes it a little bit more viable, right? Yeah, that's the way it's supposed to be. And then if you love lemon, you're gonna love the way this smell with all of the, you know, the seasoning. You know, this mixture here make you almost, oh, you hear that? Oven is up to temp. Now, you guys wanna know what it looks like? Let me see if I can get this up here so y'all can see it. Look at that right there. Mm-hmm. Okay, so now we move on to this phase right here. We got the marinade and then we're gonna put that on the chicken, right? You guys gonna wanna get yourself like a Ziploc bag, which I have right here. I'm gonna move this over here just out of the way for a second, but I wanna show you and talk to you about, because listen, before we season our chicken, we gotta make sure that we pat this dry. Now, I'm gonna go ahead and just trim this up because I care about the way my picture's gonna look at the end, right? So I'm gonna make a little bit of a trim and now we're gonna talk about why, you know, we go ahead and pat it dry. You can look at that skin right there and I'm gonna give you guys a little pro tip. After you pat it dry and you wanna make sure it's, you know, as dry as possible, you can always put it on a plate, put it in your refrigerator, uncover it and let it, you know, just dry out naturally. You know, I mean, it only takes about 15 minutes, right? So let's just cut this off, this little fat. I don't wanna lose no more chicken and I'm gonna take that, I'm gonna grab myself another, you know, towel and just put it over here because when you put it in there, the bottom part doesn't get as dry as the top. Whatever's exposed in your refrigerator becomes the driest, right? So we'll just leave it like that. That is a dry chicken. Now we're gonna go ahead and continue on and do the rest of these. Now this little step right here matters, right? If the chicken is wet, it's gonna steam instead of sear and you won't get that golden brown color. Now once it's dry, add a little olive oil. Now the olive oil can, you know, can coat the chicken evenly, your seasoning sticks better and you get a better crust, which, you know, it turns out to be a crispy skin. All right, so this is what we're gonna do. Remember the Ziploc bag? We're gonna add this, our chicken in here. Once we have our chicken in there, all right, let me just get this out of the way. I'm gonna take our marinade. Now listen, if you, best practices would be to let it marinate for at least four hours, you know what I mean? Overnight works best, but if you got 15, 20 minutes before you can, you know, you get started, that'll work too. Okay, so now we just get some of this air out of here, seal this bag, right, and then we just massage it. You wanna make sure that all your chicken is coated with your marinade, especially that back underside. You can see how, like, it's not really there yet, so we just keep working with it. All right, so look, now we're gonna take these out and I'm gonna show you, you can just see. I hope you guys are catching that. I hope the camera's showing you that. You know what I mean? You want that marinade, you know, take hold and get in there. You just wanna go ahead and put them on a, now listen, I got a cooking, a baking sheet that I'm putting them on. You guys don't have to do that. You see how I got foil underneath the bottle? You know, that'll work too. All right, so we'll get this over here like that. Let's get this. I might have to get on here and fix this up. There we go. This skin kind of like comes off, but as you can see, look at that. You got marinade everywhere. It's all throughout the chicken. All right, give it a little space. And then for the last one, get that, get everything nice and tucked in. You're ready to go. Now the oven is up to temp already. I went ahead and reheated mine again. All right, let's put this right here on top. I'm gonna go ahead and put this in there and this is only gonna take about 35, 40 minutes maybe. So I'm gonna take a look, we're gonna temp it and we're gonna see where we at in 30 minutes. Okay, so after I temped everything, it took about 35 minutes, right? So after 35 minutes, I temped it. All of these was at 170. Now we doing dark meat, you know that'd be just fine. So if you guys come on here and take a look here, I'll just pick it up. All right, it's a little warm, but you guys can see. You see how that turns out? Oh my goodness. Now I'm gonna go ahead and make myself a little bit of this butter garlic, you know, right here, garlic butter, however you guys wanna say it, you know. So I'm just gonna go ahead and cut this down like this. Oh yeah. Matter of fact, we're not even gonna do that. You see this piece right here? We're just gonna dunk it. Oh yeah. And it's cheers time. Now that right there, this right here, hey, that'll just speak for itself. Clean bone, right? Just knocked it off. Now, I want you guys to let me know down in the comment section below, do you guys like white meat or dark meat? I wanna know, just put it in there, just whatever you prefer first, you know what I mean? Cause I like all of the bird, but I like the dark parts first and then I'll go with the white meat, right? So with that being said, just to give you guys a little bit more information, dark meat can go up all the way up to 180. I've even had it accidentally get up to 185 and it's still nice and juicy. That's what I like about that. That's why I chose to do thighs, but I could have made all of this on there as long as the, even if we can put white meat in there, as long as we get 165 and the thickest part of that breast, you know what I mean? As long as we get 165 folks, we good. Now, if you're new to my channel, let me just take this time to say, thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you know what I'm about to do, folks? I'm out. Peace.