This is a super simple recipe that I’ve used time and time again. It is great on its own, or as the base of a more complex sauce. Feel free to experiment with adding new ingredients as you become more sure of your own tastes and what flavors go well together. Ideas include: slices of lemon or orange, zest from citrus, lime juice, apple cider vinegar, fish sauce, thyme, parsley, oregano, tomato paste, pureed anchovies, olives, crushed nuts…
Chicken is also a great meat for those on a budget. Especially if you buy dark meat like drumsticks or thighs, these are often on sale for 0.99/pound or less. You can also use chicken leg quarters, which includes both drumsticks & thigh meat. My sister, who is in college now, also loves this quick, easy, always-delicious chicken. Pair with a veggie or two & a carb for a filling, frugal meal in under 20 minutes.
- 2-4 pieces of chicken (thighs, drumsticks, or breasts all work)
- 1/4 cup soy sauce
- 2 tbsp diced garlic (or 3-4 cloves, chopped)
- 2 tbsp lemon juice or vinegar
- Sprinkle of garlic salt or S&P
Step 1: In a frying pan, lay the chicken in a single layer. If using breasts, spray the pan or spread around 1 tbsp oil first. If using drumsticks or thighs, the chicken should release some of its own fat while it cooks so it won’t stick.
Step 2: In a small bowl, combine the soy sauce, garlic, and lemon juice. Mix well, and pour over the chicken.
Step 3: Bring the heat to medium, and cook, covered, for 10-12 minutes. Flip, and cook the other side for 5-7 minutes.
Step 4: Poke with a fork or cut a small slice in the thickest part. Once you’re sure there is no pink inside, your chicken is ready!
This chicken is especially good when paired with fried rice, but it works well with any grain (white/brown rice, quinoa, barley, couscous) or potato (mashed, baked, boiled). I love fresh asparagus & boil-in-bag edamame was on sale, which rounded out this meal nicely.