This is a super easy way to make a super delicious chicken that you can add to anything. It's really flexible. I make it for my kids' lunch and add it to caesar salad, toss it with roasted broccoli, slip it into Asian noodles for protein... I mean, anything. I cook at least 4 pieces and save half for another day's lunch.
Brown sugar adds a level of caramelization, but I rarely use it.
Ingredients
- 4 boneless skinless chicken thighs or breasts
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, pressed or minced
- 1/2 lemon, juiced
- 1/2 tsp brown sugar (optional)
- 1/4 tsp kosher salt
- fresh ground pepper
Directions
If you're using breasts, butterfly the thick end to even out the thickness of the meat.
Arrange chicken in a bowl, ragged side up. Drizzle olive oil. Add garlic, lemon juice, sugar (if using), salt, and pepper. Using tongs or a fork, move the chicken around to mix the ingredients and full coat each piece. Set aside.
Heat a skillet over medium-high heat. Add the chicken, ragged side down. When it takes on color, turn over (about 5-10 minutes). Cook until it just loses its pink inside, about 15-20 minutes total.
Set aside to rest briefly before slicing.
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