Lemon Chicken

Step 1

Pat the chicken thighs dry with paper towels by pressing gently all over, removing any surface moisture so they will brown better.

Step 2

In a small bowl, whisk together the lemon juice, soy sauce, sugar, minced garlic, and minced ginger until the sugar dissolves completely.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Place the chicken thighs skin-side down in the hot oil; you should hear a vigorous sizzle as they hit the pan.

Step 5

Let the chicken cook skin-side down without moving it for 7 minutes until the skin is golden-brown and the meat releases easily when you lift the edge with a fork.

Step 6

Flip each chicken thigh over using tongs, placing it flesh-side down in the same skillet.

Step 7

Cook for another 5 minutes until the flesh side is opaque and no longer pink when you cut into the thickest part near the thigh bone.

Step 8

Pour the lemon sauce mixture over the chicken in the skillet, being careful to pour around—not directly onto—the skin to keep it crispy.

Step 9

Reduce heat to medium-low and simmer uncovered for 3 minutes, tilting the pan occasionally so the sauce pools under and around the chicken.

Step 10

Transfer the chicken thighs to a serving plate skin-side up, then pour the remaining sauce from the skillet over the top.