This is another recipe that I am going to use my favorite cut of chicken! So prepare yourself, you will be using chicken thighs. If you haven’t tried them already you are missing out and I’m not afraid to say it!
5 boneless skinless chicken thighs
course black pepper
¼ cup lemon juice
3 cloves of garlic
¼ cup of water
Trim up your chicken, even if you but skinless boneless there are still going to be bits you will want to trim off. Once your chicken is all trimmed start heating your skillet, I use my large cast iron which I highly recommend cast iron for this recipe. Take a paper towel and dry off your chicken then liberally sprinkle on your seasonings (take it a little east on the garlic salt, a little can go a long way) and pat down the seasoning onto the chicken to make sure it is stuck.
At this point add enough olive oil to cover the bottom of your pan. This oil will heat pretty much instantly so you can go ahead and add your chicken after a few seconds. Cooking chicken this way can create a lot of smoke so if that starts to happen you can add more oil and it will help. Cook on each side until it is golden and crispy and then remove the chicken from the pan and turn off the heat. Once your chicken is cooled a little dice it into smaller pieces.
Let your pan sit for a couple of minutes because it is still going to be super hot and then add your liquid, the pan will still be hot so be careful because there will be some oil left in the pan and it may splatter. Mince your garlic and add it to the pan and turn it on medium heat. Now all you are doing is cooking the garlic this will happen pretty quickly, about a minute. At this point add back in your chicken and stir together with the lemon garlic and all of the pan seasonings. Serve with rice and enjoy!