This assemble-ahead, freeze-ahead recipe is so easy to make and SO delicious, you’ll breathe a sigh of relief. It takes only minutes to assemble, and is a snap to bake. It’s a light, springy, fresh-tasting addition to your recipe repertoire, and the slice of lemon a top each chicken thigh will add a bit of civility to a busy weeknight. These chicken thighs pair well with any number of easy side dishes too, such as steamed rice, egg noodles, a crust of baguette or even angel hair pasta tossed with a little olive oil and parmesan cheese. You can’t go wrong.
Lemon Cilantro Chicken Thighs
6-8 chicken thighs (I use the individually frozen thighs, and I do not defrost them before assembling this recipe)
1/2 cup brown sugar
1/4 cup sesame oil
1 lemon (cut into as many slices as you have chicken thighs)
1 teaspoon salt
bunch of cilantro (about 1 1/2 cups, chopped
Simply assemble the ingredients in 1 gallon-sized Ziploc freezer bag.
It’s really that easy.
You can make as many as you want. In fact, mass producing them is super efficient. Each will keep for 8 weeks in the freezer.
When you’re ready to cook, set the bag on the counter for 4-6 hours. It will defrost as it marinates. Conversely, you can defrost a bag in the fridge for up to 24 hours.
Pour all the contents of the bag (including the liquids) onto a baking pan lined with parchment paper.
Bake at 400 degrees F for about 50 minutes.
Serve with steamed rice or angel hair pasta, with just a splash of olive oil, a sprinkle of salt and a squeeze of lemon juice. Enjoy!