Lemon Pan-fried Chicken
Prep time
Cook time
Total time
Serves: 2
  • 4 boneless chicken skin on chicken thighs
  • 1 tablespoon of oil
  • For marinating the chicken:
  • salt
  • black pepper
  • fresh lemon juice from half a lemon
  • 4 cloves garlic, sliced
  • half a onion, shredded
  1. Rub the chicken with salt and black pepper on both sides, let sit 20 minutes.
  2. Marinate the chicken with lemon juice, onion and garlic for at least 2 hours in the refrigerator.
  3. Heat the oil in a non-stick pan over high heat, make sure the oil is spread evenly around the pan.
  4. Carefully place the chicken on the pan one by one with skin side down.
  5. Pan-fry for 6-7 minutes over high heat until golden brown, shake the pan occasionally to avoid sticking.
  6. Turn to low heat and flip the chicken, continue to cook for about 3-4 minutes until cooked through.
  7. Sprinkle with a pinch of salt, pepper and lemon juice to serve.
Chicken skin will release oil later while cooking, hence only one tablespoon of oil is enough.

[su_button url="https://spicetheplate.com/shop" target="blank" style="ghost" background="#985e6d" color="#313131" size="4" wide="no" center="yes" radius="round" icon="" icon_color="#FFFFFF" text_shadow="none" desc="" onclick="" rel="nofollow" title="" id="" class=""]Shop Asian Ingredients[/su_button][su_spacer size="15" class=""]
Recipe by Spice the Plate at https://www.spicetheplate.com/chicken/pan-fried-lemon-chicken/