Greasy Chicken Recipe -
Greasy Chicken Recipe
  • READY IN 40 mins

Greasy Chicken

Recipe by  

"A very tasty and tangy, yet somewhat fattening meal. This chicken goes great over rice."

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Ingredients Edit and Save

Original recipe makes 6 thighs Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. In a shallow dish, soak chicken thighs in soy sauce. Squeeze juice from the lemons into the dish. Let stand for at least 10 minutes.
  2. While the chicken is marinating, melt butter in a large skillet or wok. Add garlic and fry until tender. Add chicken thighs and cook on medium high until the juices run clear, about 20 to 25 minutes.
  3. Serve over white rice with pan drippings.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2003

Greasy.....No kidding! The chicken was flavorful, but I wouldn't use the drippings over rice unless you want to hear your arteries clogging....and this is from a person who likes to use drippings. That was too greasy even for me.

Most Helpful Critical Review
Jan 12, 2008

I have made this twice and as written it is too salty and with the skin it is way too greasy for me. But it is called greasy chicken. Tonight I took the skin off, cut the butter to 1 tbl., used lite soy sauce and added a squeeze of 1/4 fresh orange in place of the other tbl of lemon juice.(sometime too much lemon juice starts to cook the chicken and orange seemed more mild) I let the thighs sit in soy and 1 tbl lemon juice about 1/2 hour. Melted butter, added garlic, then added the thighs with however much marinade was on them. I let it cook over med heat and they sort of simmered for about 25 min.(I turned a few times) The sauce cooked down and I added the little bit of marinade left. I added a little honey in because it was still a little too salty for me. They turned out very sticky and good.

Oct 19, 2005

For this recipe, I use boneless, skinless thighs cut into chunks. After marinating the chicken, I add the sauteed garlic to the mix, spread on a plate (including all of the marinade) and microwave for 8 minutes. Easier, faster and doesn't burn.

Jun 22, 2003

We love any recipe with garlic so this one was greeted with enthusiasm at our table. Made good leftovers. The drippings are a little "greasy" as promised but tasty!

Aug 05, 2010

This is a GREAT recipe! I used lemon juice and garlic powder instead. Added chopped onion when I melted the butter. Cooked the chicken in a wok in all of its marinade for 25 minutes over medium heat as suggested and also added a bit of honey to offset some of the saltiness, also as suggested by other reviewers. Added half a bag of frozen peas and carrots during the last 7 minutes of cooking, probably should have put them in a bit sooner, but this dinner turned out AWESOME! Served over rice. Thanks for posting this, Gary

Jun 21, 2010

These were easy and my husband liked them, but I wasn't thrilled. The soy sauce and garlic gave a good taste, but I think it needs some tweaking. I did add a bit of honey to the sauce as the chicken was cooking, but some ginger would also be good. Be careful to keep the heat down on this or it will burn easily.

Mar 23, 2005

For what it is, this is a really good recipe. It was very down home, comforting. I used boneless, skinless thighs and added just a smidge of italian seasoning to spark it up, and both my husband and I were happy with the meal. And NO, you should NOT add the marinade.

Jun 22, 2003

For some reason the soy sauce became a big ball of yuck burned in my pan. I might try again (the chicken was good) put not over medium-high heat (at least not on my stove).


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  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 1035 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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