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Crispy Honey Lemon Chicken Thighs

crispy honey lemon chicken thighs - featured image
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A quick and easy recipe featuring bone-in, skin-on chicken thighs seared to crispy perfection and glazed with a tangy honey lemon sauce with a subtle umami twist.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 3 tablespoons honey
  • 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil
  • Salt and pepper, to taste
  • 1 tablespoon cornstarch (optional, for extra crispy skin)
  • Pinch of red pepper flakes (optional, for heat)

Instructions

  1. Pat the chicken thighs dry thoroughly with paper towels to remove moisture (about 5 minutes).
  2. Optional: Lightly dust the skin side of the chicken with cornstarch and shake off excess (about 2 minutes).
  3. Season both sides of the chicken generously with salt and pepper (about 2 minutes).
  4. Heat a heavy skillet or cast iron pan over medium-high heat and add 2 tablespoons of oil. Heat until shimmering but not smoking (3-4 minutes).
  5. Place chicken thighs skin-side down in the pan. Press gently to ensure even contact. Cook without moving for 6-8 minutes until the skin is deep golden and crispy. Flip and cook the other side for 4-5 minutes until browned (total 10-13 minutes).
  6. While the chicken cooks, whisk together honey, lemon juice, soy sauce, minced garlic, and red pepper flakes if using (about 3 minutes).
  7. Reduce heat to medium-low. Pour the glaze over the chicken in the pan. Spoon the glaze over the thighs as it bubbles and thickens slightly, about 2-3 minutes, until sticky and coating the chicken.
  8. Check that the chicken reaches an internal temperature of 165°F (74°C). If not done, cover loosely and cook another 3-5 minutes, spooning glaze occasionally.
  9. Remove chicken from pan and let rest for 5 minutes before serving. Drizzle any remaining glaze from the pan on top.

Notes

Pat chicken skin dry thoroughly to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Use medium-high heat for searing and be patient to develop a deep golden crust. Add glaze only after chicken is mostly cooked to avoid burning the honey. If glaze thickens too fast, add a splash of water to loosen it. Use a meat thermometer to ensure chicken reaches 165°F (74°C).

Nutrition

Keywords: chicken thighs, honey lemon chicken, crispy chicken, easy dinner, weeknight meal, tangy glaze, pan-seared chicken

Find it online: https://avabake.com/crispy-honey-lemon-chicken-thighs-recipe-easy-tangy-glaze-for-perfect-dinner/