Add Meat Recipe

Prepare and marinate

Pat the chicken thighs dry with paper towels. Cut into uniform bite-sized pieces if not already cut. In a medium bowl, combine olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, kosher salt, black pepper, and brown sugar or honey. Whisk until combined.

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap or transfer to a sealable bag. Marinate in the refrigerator for at least 20 minutes and up to 4 hours. If short on time, 20–30 minutes will still impart good flavor.

Cook the meat

Heat a large skillet over medium-high heat. Add the vegetable oil and let it shimmer. Remove the chicken from the marinade, letting excess drip back into the bowl (discard leftover marinade). Add the chicken pieces in a single layer, working in batches if needed so pieces do not crowd. Cook without moving for 2–3 minutes to develop a sear, then stir or flip and continue cooking until pieces are cooked through and register 165°F (74°C) on an instant-read thermometer, about additional 3–5 minutes depending on size.

Finish with butter and herbs

Lower the heat to medium. Add the butter to the pan and swirl it into the pan to gloss the cooked chicken. Spoon the butter over the chicken for 30 seconds to 1 minute. Remove the skillet from the heat and sprinkle chopped fresh parsley over the chicken. Squeeze lemon wedges over serving portions to taste.

Serve immediately over rice, pasta, salad greens, or in tacos. Leftover cooked chicken can be refrigerated in an airtight container for up to 3 days.