Sticky Honey Lemon Chicken
Sticky honey lemon chicken made by marinating chicken thighs in a honey lemon sauce and then baking until caramelized.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless) | 1 | Kg |
| Honey (pure) | 120 | Ml |
| Lemon (juiced and zested) | 2 | Count |
| Soy Sauce (low sodium) | 60 | Ml |
| Garlic (minced) | 4 | Clove |
| Ginger (freshly grated) | 1 | Tbsp |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Cornstarch (mixed with water to form a slurry) | 2 | Tbsp |
| Water (for cornstarch slurry) | 60 | Ml |
| Black Pepper (freshly ground) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Green Onions (sliced for garnish) | 2 | Bunch |
| Sesame Seeds (toasted for garnish) | 2 | Tbsp |
Instructions
- In a bowl, combine honey, lemon juice, lemon zest, soy sauce, minced garlic, grated ginger, olive oil, black pepper, and salt to create the marinade.
- Place chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours.
- Preheat the oven to 200 degrees Celsius. Transfer the marinated chicken thighs to a baking dish, reserving the marinade.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and caramelized.
- While the chicken is baking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat.
- Add the cornstarch slurry to the boiling marinade, stirring constantly until the sauce thickens.
- Once the chicken is done, remove it from the oven and brush the thickened sauce over the chicken.
- Garnish the chicken with sliced green onions and toasted sesame seeds before serving.
Prep
- Marinate chicken thighs for at least 2 hours in advance.
Kitchen equipment
Resealable Plastic BagZesterSmall Saucepan