Chicken Thighs with Soy Sauce and Lemon

Chicken thighs frequently show up on my table. Chicken thighs are cheaper than chicken breasts. Chicken thighs are dark meat so they are juicer and tougher to overcook then chicken breasts. Even though chicken thighs have a lot of good things going for them, if you aren’t careful chicken thighs can also be very, very boring.

Fortunately, there are a lot of ways to make chicken thighs not boring. You can marinate, use a rub or, in the case of this recipe, make a glaze. This recipe doesn’t appear to make enough sauce but if you drag your thighs through it when you flip them there will easily be enough sauce to glaze two chicken thighs.

Chicken with Soy Sauce and Lemon

1 ½ tsp olive oil
1-2 bone in chicken thigh, rinsed and patted dry
½ tsp minced garlic
1 ½ tsp minced or grated lemon zest
1/8 tsp cayenne or to taste
1 TBS soy sauce
½ tsp sugar
Heat a large, deep nonstick skillet over medium high heat for 2 to 3 minutes. Add the oil to the skillet and swirl and add the chicken. Brown quickly on both sides. Turn off the heat and remove the chicken and all but one tablespoon of fat from the skillet. Let the pan cool for a minute or so then turn the heat to medium and add the garlic. Cook, stirring, until the garlic softens, about a minute or two. Add the remaining ingredients except the lemon juice; stir. Return the chicken to the skillet and turn it once or twice in the liquid. Cover, reduce the heat to medium-low, then simmer, turning once or twice until the chicken is done, 20-30 minutes.

Adapted from How to Cook Everything