Sticky Lemon Chicken
Treat your taste buds to the irresistible flavors of Sticky Lemon Chicken, a dish that perfectly balances tangy citrus and sweet honey in a luscious, glossy glaze. Featuring bone-in, skin-on chicken thighs seared to golden perfection, this recipe is a celebration of bold yet comforting flavors. A rich sauce made from fresh lemon juice, soy sauce, and a touch of garlic elevates the dish, while a cornstarch slurry ensures that delightful sticky texture. Garnished with vibrant parsley and zesty lemon slices, this dish is as visually stunning as it is delicious. Ready in under an hour and ideal for pairing with steamed rice or roasted vegetables, Sticky Lemon Chicken makes for an easy weeknight dinner or a show-stopping centerpiece for any gathering. Perfect for lovers of sweet-and-savory recipes, this crowd-pleaser is simple, wholesome, and bound to become a family favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 0.25 cup chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 2 tablespoons fresh parsley, chopped (optional)
- 4 slices lemon slices (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Cook for 5-6 minutes, or until the skin is golden and crispy. Flip the chicken and cook for an additional 5 minutes on the other side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.
Add the honey, soy sauce, chicken broth, fresh lemon juice, and lemon zest to the skillet. Stir to combine and bring the mixture to a simmer.
In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the skillet, stirring continuously until the sauce begins to thicken, about 1-2 minutes.
Return the chicken thighs to the skillet, ensuring they are well-coated in the sauce. Reduce the heat to low, cover the skillet, and let the chicken cook for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Occasionally spoon the sauce over the chicken as it cooks to make it extra sticky and flavorful.
Once cooked, remove the skillet from the heat. Garnish the chicken with fresh parsley and lemon slices before serving.
Serve immediately with steamed rice, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 13.5 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
