Honey Glazed Lemon Chicken
Citrus fruits go very well with chicken. Like my another dish "Crispy Orange Chicken", it doesn't require extra oil to cook but uses chicken fat from the thigh skin. After pan-frying and baking, the entire skin fat would come out. You get not only crispy skin but also tender and delicious chicken thigh. Plus, using real lemons to make sauce is a lot better than a packed product. Who knows what's in it? Anyway, enjoy this recipe. I think you'll love it!
INGREDIENTS
Nutrition- 1tablespoon low sodium salt
- 2tablespoons ground black pepper
- 2
- 4tablespoons white sugar
- 1cup water
- 1tablespoon cornstarch
- 1⁄3cup water
- 3tablespoons honey
- 1⁄2
- 1⁄2
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DIRECTIONS
- Preheat oven to 400°F.
- Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
- Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
- Combine corn starch and 1/3 cup water. Set aside.
- Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
- Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
- Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
- Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced lemon for garnish.
- Serve immediately.
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