Lemon Pepper Soy Chicken Thighs

Prep Time
Cook Time
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"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."

Original recipe yields 2 servings


  • Serving Size: 1 (436.8 g)
  • Calories 537.6
  • Total Fat - 33.1 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 260.2 mg
  • Sodium - 1482.3 mg
  • Total Carbohydrate - 21.8 g
  • Dietary Fiber - 6.2 g
  • Sugars - 5.6 g
  • Protein - 44.6 g
  • Calcium - 82 mg
  • Iron - 3.3 mg
  • Vitamin C - 112.4 mg
  • Thiamin - 0.3 mg

Step 1

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.

Step 2

Swish the bag to make sure the chicken is well coated and refrigerate for 1 1/2 to 2 hours.

Step 3

Melt the butter in a non-stick skillet over medium heat then add the canola oil.

Step 4

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)

Step 5


Tips & Variations

No special items needed.