Honey Lemon Garlic Chicken
Honey Lemon Garlic Chicken is a quick, flavorful meal made with fresh ingredients and minimal prep, best cooked in a cast iron skillet and paired with cornbread, Brussels sprouts, or rice; customize it with cayenne for spice, swap chicken thighs for breasts or pork chops, and prep the marinade ahead for extra flavor.
Ingredients
- ½ Cup honey
- ¼ cup fresh squeezed lemon juice or juice of 1 lemon
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 8 garlic cloves 2 cloves minced and the
- 5 bone-in skin-on chicken thighs
- ½ bunch of green onions sliced
- 1 lemon cut into wedges
Instructions
- Preheat oven to 360°F.
- In a small bowl, whisk together the honey, lemon juice, soy sauce, vinegar and minced garlic. Set aside.
- Over medium-high heat, preheat a skillet that is safe for the oven. The chicken should be seared until browned on both sides. Drain the remaining fat and liquids from the pan, leaving aside about 1 tablespoon.
- Cover the chicken with roughly half of the honey mixture. In between the thighs, insert the remaining intact garlic cloves. A meat thermometer should read 160°F for the chicken after 40 to 50 minutes of baking.
- Heat the remaining honey mixture in a small saucepan over medium heat while the chicken bakes. After bringing to a boil, lower the heat so that it simmers. Simmer until the sauce thickens.
- Cover the cooked chicken with the thickened sauce. Serve heated with lemon wedges and garnish with green onions.
