Tuesday, 5 May 2020

Lemon Pepper Soy Chicken Thighs

These delicious chicken thighs are so easy to make and taste delicious. Because the thighs are cooked up in a non-stick skillet they produce lovely pan juices which are delicious poured over potatoes or rice. (Serves 2)

Juice of 2 lemons
2 tablespoons GF soy sauce
2 tablespoons water
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
12 ounces boneless skinless chicken thighs (4 thighs)
2 tablespoons butter
1-2 tablespoons canola oil (enough to cover the bottom of skillet)

Pour the lemon juice, soy sauce, water, pepper and garlic powder in a re-sealable plastic bag, shake to mix; add the chicken and seal making sure you remove as much of the air as possible.
Swish the bag to make sure the chicken is well coated and refrigerate for 1 1/2 to 2 hours.
Melt the butter in a non-stick skillet over medium heat then add the canola oil.
Remove the chicken from marinade and place in the skillet (discard marinade), cook over medium heat until cooked through and no longer pink in the middle. This will depend on how thick your thighs are (well not really your thighs, the chicken thighs, lol)

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)