Place chicken thighs in a large bowl and season with salt and pepper to taste, making sure all
sides of the chicken are covered with seasoning.
In a medium size bowl, combine soy sauce, brown sugar, lemon juice, garlic, ginger, green
onions and olive oil. Gently whisk ingredients together until fully combine.
Transfer spice mix to the chicken and mix until every part of the chicken is covered with spice.
Cover bowl with plastic wrap and let it marinade for about 1 to 2 hours.
Heat oil a large 12 inch cast iron skillet (non sticky sauce pan) over medium-high heat. Using a
thong, add in marinated chicken to the skillet making sure to shake off any excess spice. Sear
both sides of the chicken until golden and lightly charred- about 8 to 10 minutes on each side
depending on the thickness of your fillet.
Add in the marinade into the cooked chicken and continue to cook and toss chicken until the
sauce thickens, about 2-3 minutes. Season with salt and pepper to taste.
Grill Method. Using a tong, remove chicken from the sauce and discard any excess marinate. Preheat grill to medium- high heat. Place chicken on the grill and grill for about 4-5 minutes on each side, until you have a nice char – you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill. Do not overcook chicken. Remove from grill (or grill pan). Let it rest for 5 minutes, then serve immediately.
Garnish with green onions if desired and serve warm with rice, broccoli or any veggies of your