- In a shallow dish, soak chicken thighs in soy sauce. Squeeze juice from the lemons into the dish. Let stand for at least 10 minutes.
- While the chicken is marinating, melt butter in a large skillet or wok. Add garlic and fry until tender. Add chicken thighs and cook on medium high until the juices run clear, about 20 to 25 minutes.
- Serve over white rice with pan drippings.
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