Lemon Honey Chicken Thighs

Lemon Honey Chicken Thighs

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Sticky and saucy chicken thighs are a delicious weekend meal. You can also use chicken breasts, but just cook them a bit longer, about 6 minutes per side.

  • 2 Tablespoons Olive Oil
  • 8 Skinless & Boneless Chicken Thighs
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/3 Cup Sliced Shallots
  • 3 Tablespoons Water
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Honey
  • 2 Tablespoons Chopped Fresh Oregano
  1. In large-size skillet add olive oil and turn heat to a medium-high. Swirl oil to coat pan.
  2. Sprinkle chicken with kosher salt and pepper. Add chicken to heated skillet and cook 5 minutes per side until browned. Transfer to plate and cover with foil to keep warm.
  3. Add shallots to skillet. Reduce heat to medium and cook 2 minutes, stirring frequently. Add water, lemon juice, and honey to pan. Bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.
  4. Return chicken to pan and cook 5 minutes aside, over a medium-high heat, making sure to coat both sides in sauce.
  5. Remove from heat and transfer to serving platter. Sprinkle with fresh oregano and serve immediately.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 23 Minutes Total Time: 43 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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