Garlic-Oregano Chicken Thigh
Bright citrus, garlic, and oregano give this dish its backbone, working their way into the chicken as it cooks. Chef TJ pairs it with golden roasted potato wedges. Served with grilled lemon and a lime and herb vinaigrette.
Nutritional facts
Protein
44g
Carbs
46g
Calories
900kcal
Fat
63g
Ingredients
Chicken Thigh, Potato, Extra Virgin Olive Oil, Lime Juice, Canola and Olive Oil Blend, Lemon, Kosher Salt, Honey, Cilantro, Italian Parsley, Garlic, Black Pepper, Mexican Oregano, Black Pepper, Green Peppercorns, Allspice, Cumin
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About TJ Steele
TJ Steele is the chef-owner of Claro, the acclaimed Oaxacan restaurant that earned and maintained a Michelin star for five consecutive years and received two stars from New York Times critic Pete Wells. Known for his live-fire cooking, house-made masa, and deep connection to Oaxacan culinary traditions, Steele has built a reputation for ingredient-driven cooking rooted in craftsmanship, seasonality, and cultural respect.
For CookUnity, Steele brings the bold, layered flavors that have defined his cooking for years: rich and complex moles, flame-charred vegetables, vibrant salsas, slow-cooked meats, and the unmistakable depth of smoke and spice central to Oaxacan cuisine. His meals balance comfort and refinement, translating the warmth and soul of his restaurant cooking into dishes designed for everyday enjoyment at home.
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