Sticky Lemon Chicken

This recipe is a great one to use bone-in, skin-on, recipes.  You can also usually get that kind of chicken on sale for a good price.  It also comes together nice and quickly.  I always love the fresh taste of lemon and it pairs well with the thyme.

Sticky Lemon Chicken
Serves: 8
  • 8-10 chicken thighs (or other bone-in, skin-on, chicken pieces)
  • Sea salt and black pepper
  • 3-4 Tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 tsp dried thyme
  • Splash of red wine vinegar
  • 2 Tbsp dark soy sauce
  • 3 Tbsp honey
  • 1 lemon, finely sliced
  • chopped parsley to garnish, optional
  1. Heat the olive oil in a large sauté pan. Season Chicken with salt and pepper.
  2. Brown the chicken chicken thighs (in batches if necessary) over medium high until golden brown.
  3. Add the garlic and thyme.
  4. Return all the chicken to the pan, add the vinegar and cook for a minute or two.
  5. Drizzle over the soy sauce and honey and carefully shake the pan to mix.
  6. Pour in a ½ cup of hot water and add the lemon slices to the pan. Let the liquid reduce down until syrupy, which will take about 10 minutes or so.
  7. Test the chicken with a thermometer to check for doneness.
  8. Transfer the chicken to a platter and sprinkle over the chopped parsley.

Recipe adapted from Cook, Eat Love.

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