Ingredients

  • 8 chicken thighs (boneless and skinless)
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp sesame oil
  • 4 cloves garlic (pressed, or 1 Tbsp garlic powder)
  • 1 tsp salt
  • 1 tsp freshly ground black pepper (plus more to taste)
  • 1/4 cup green onions (cut into thin rounds, plus more for garnish)
  • 1/4 cup Italian parsley (finely chopped, plus more for garnish)

Instructions

  • Trim fat from chicken thighs. Place the thighs and the rest of the ingredients in a large bowl and mix thoroughly, making sure that chicken thighs are covered with oil and spices really well.
  • Cover the bowl with a plastic wrap and refrigerate for at least 30 minutes. If you are in a rush, you may skip this step, but the chicken will be more flavorful if you let it marinate in oil and spices.
  • Preheat a large skillet with a tablespoon of butter over medium-high heat. We find that a non-stick skillet works better if you are after a nice brown color but a cast iron or copper pan will work as well.
  • Place the chicken thighs on the skillet, one at a time, making sure they are not folded and ensuring that they lay flat on the skillet. Sear chicken thighs for 1 minute or so per side, until nicely browned.
  • Reduce heat to medium and continue cooking for another 4 minutes, flipping chicken thighs twice during the process.
  • Reduce heat to medium-low, cover the skillet with a lid and continue cooking for another 3-4 minutes, until fully done (internal temperature 165 F).
  • Serve with your favorite side dish. Sprinkle with chopped green onions and Italian parsley (optional).

Nutrition

Calories: 155kcal | Carbohydrates: 1g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 459mg | Potassium: 301mg | Fiber: 0g | Sugar: 0g | Vitamin A: 215IU | Vitamin C: 3.5mg | Calcium: 18mg | Iron: 1.2mg
This article and reciped adapted from this site