Lemon Teriyaki-glazed Chicken

Whisk together lemon juice, soy sauce, sugar, brown sugar, water, minced garlic, and ground ginger in a small bowl until the sugars dissolve completely.

Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.

Heat a large skillet over medium-high heat and add oil or butter, then add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown.

Flip the chicken thighs and sear the other side for 3-4 minutes until browned.

Pour the lemon-teriyaki glaze over the chicken, ensuring all pieces are coated.

Reduce heat to medium-low, cover the skillet with a lid, and simmer for 10-12 minutes until the chicken is cooked through and the glaze thickens slightly.

Uncover the skillet and continue cooking for 2-3 minutes, basting the chicken with the glaze, until it reaches a glossy, caramelized finish.

Serve the glazed chicken thighs over hot cooked rice, spooning the pan glaze generously over each serving.