Created by QueenBea on May 8, 2020
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: Enjoy!