prep time: 5 minutes
•
cook time: 10 minutes
•
yield: 4 servings
prep time: 5 minutes
•
cook time: 10 minutes
•
yield: 4 servings
4 boneless, skinless chicken thighs
½ teaspoon fine sea salt
1 teaspoon fresh ground black pepper
2 tablespoons coconut oil
Juice of 1 lemon
2 tablespoons capers
Chopped fresh flat-leaf parsley, for garnish
Lemon slices, for garnish
1. Pat the chicken thighs with a paper towel to remove the excess moisture. Using a heavy skillet, pound the thighs to an even thickness of about ½ inch, then season both sides well with the salt and pepper.
2. Heat the oil in a cast-iron skillet over medium-high heat. Sear the chicken thighs for 5 minutes per side, or until cooked through and no longer pink inside. Remove the pan from the heat. Place the chicken on a platter, leaving the drippings in the pan.
3. Add the lemon juice and capers to the skillet and use a whisk to scrape up the brown bits from the bottom of the pan. Pour the sauce over the chicken on the platter and garnish with chopped parsley and lemon slices.
4. Store extras in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed.
