Chicken Thighs with Soy Sauce and Lemon
Transform your weeknight dinners with these irresistible Chicken Thighs with Soy Sauce and Lemon. This easy yet flavorful recipe combines the savory depth of soy sauce, the tangy brightness of fresh lemon juice, and the subtle sweetness of honey to create a marinade that infuses every bite with bold, mouthwatering flavor. Golden-crisp chicken skin locks in the juiciness, while a quick simmer in the glaze ensures tender, fall-off-the-bone results. Garnished with optional lemon slices and fresh parsley, this dish pairs beautifully with steamed rice or roasted vegetables, making it a perfect option for family dinners or casual entertaining. Ready in just 35 minutes (including prep), this recipe is a true showcase of simple ingredients yielding restaurant-quality results!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 tablespoons Soy sauce
- 2 tablespoons Fresh lemon juice
- 3 cloves Garlic cloves, minced
- 2 tablespoons Honey
- 1 teaspoon Sesame oil (optional)
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 slices Lemon slices (optional, for garnish)
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
In a medium-sized bowl, whisk together the soy sauce, fresh lemon juice, minced garlic, honey, sesame oil (if using), salt, and pepper to create the marinade.
Place the chicken thighs into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated.
Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat a large skillet over medium heat and add the olive oil.
Remove the chicken thighs from the marinade, allowing the excess to drip off, and reserve the leftover marinade for later use.
Place the chicken thighs skin-side down in the skillet and cook for 6-7 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for an additional 6-7 minutes on the other side.
Reduce the heat to low and pour the reserved marinade into the skillet. Cover the skillet and let the chicken thighs simmer for another 10-12 minutes, or until fully cooked (internal temperature reaches 165°F/74°C).
Remove the chicken from the skillet and allow it to rest for a few minutes while the sauce thickens slightly.
Serve the chicken thighs with the pan sauce drizzled on top, and garnish with optional lemon slices and chopped parsley.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 35.9 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1439 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
