This was a quick week-night dinner I made recently.
I marinated the chicken thighs overnight with some lemon juice, garlic, and bbq sauce (soy sauce would’ve been great, if I wasn’t allergic).
I pan-fried them, added a bit more bbq sauce, and some honey when the thighs were almost done, for that glazed effect. I made a salad with mixed greens, avocado slices, croutons, as well as some carrot sticks on the side. The dressing was Brianna’s Zesty French.