HONEY-LEMON CHICKEN THIGHS
Here's another recipe with chicken thighs, which are actually considered one of the favorite parts of the chicken in Chinese cooking, as they aren't as dry as the breast. (This recipe isn't particularly Chinese; I'm just going off on tangents.) Enjoy!
Provided by ChrisMc
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grate 1 tsp of zest from the lemon, and press 1 tbs of juice.
- Combine the zest and juice with stock, honey, and soy sauce.
- Heat oil in a large wok with a cover and brown the thighs.
- Remove the thighs from oil and add the onion; saute until soft.
- Add the rice, pepper, and broth mixture; top with the browned thighs.
- Cover and simmer for 30 minutes or until the liquid is absorbed.
HONEY GARLIC CHICKEN THIGHS
Steps:
- Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
- Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.
ONE-PAN HONEY LEMON CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, olive oil, salt, pepper, green beans, carrots, cherry tomatoes, lemon juice, olive oil, honey, garlic
Provided by Melissa Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside.
- Preheat oven to 400˚F (200˚C).
- In a cast-iron skillet, brown chicken for 2-3 minutes on each side. Add olive oil, salt, and pepper. Remove from pan and set aside.
- Add the green beans, cherry tomatoes, and carrots to the pan. Return chicken to pan on top of the vegetables.
- Pour the sauce on top of the chicken and veggies.
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Serve immediately and enjoy!
Nutrition Facts : Calories 815 calories, Carbohydrate 53 grams, Fat 45 grams, Fiber 7 grams, Protein 57 grams, Sugar 42 grams
GREEK HONEY LEMON CHICKEN
Another very easy and tasy recipe for chicken breasts or leg fillets. Can be done on the grill or bbq.
Provided by Wendys Kitchen
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare marinade by combining all ingredients in glass dish.
- Add chicken and coat with marinade.
- Marinate at room temperature for at least 15 minutes or overnight (in fridge) for a more pronounced flavour.
- Drain chicken reserving marinade and cook chicken basting with marinade either on a grill or bbq for approximately 10 minutes each side.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 547, Fat 42.5, SaturatedFat 10, Cholesterol 157.9, Sodium 145, Carbohydrate 7.8, Fiber 0.9, Sugar 4.7, Protein 32.9
LEMON CHICKEN THIGHS
Lemon chicken thighs are my comfort food for cold winter nights or whenever I feel under the weather! Combine with some rice and veggies for a complete meal. Tastes good even the next day.
Provided by varsha
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, brown sugar, thyme, rosemary, allspice, salt, and pepper together in a bowl. Pat chicken dry and rub with the spice mixture. Refrigerate for 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until crisp, about 4 minutes. Flip. Pour chicken stock around the thighs. Squeeze juice of 1 lemon into the skillet. Slice the second lemon and arrange over the thighs.
- Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Discard lemon slices and serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 9.9 g, Cholesterol 65.6 mg, Fat 18.4 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 4.1 g, Sodium 387.2 mg, Sugar 2.6 g
GRILLED HONEY-LEMON CHICKEN
Tangy, moist citrus chicken for the grill! Goes great with grilled potatoes and coleslaw.
Provided by Autumn Pumpkin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 10 g, Cholesterol 60.8 mg, Fat 16.6 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.7 g, Sodium 1045 mg, Sugar 4.6 g
HONEY LEMON CHICKEN
When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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LEMON AND HONEY GLAZED CHICKEN THIGHS - LANA'S COOKING
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- In a small bowl, mix the salt, pepper, red pepper flakes, chili powder, paprika, and garlic powder together.
- Cover a baking sheet with aluminum foil. Place chicken thighs on the prepared baking sheet. Coat both sides of chicken with spice mixture.
- Cook for 15 minutes with the skin side down. Flip and continue cooking for 15 minutes on second side.
SKILLET HONEY-LEMON CHICKEN THIGHS WITH POTATOES …
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5/5 (1)Total Time 40 minsCategory Healthy Chicken Thigh RecipesCalories 504 per serving
- Preheat oven to 425°F. Juice 1 lemon to yield 1/4 cup juice. Slice the remaining lemon into 1/2-inch-thick slices. Set aside.
- Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt. Add the chicken, smooth-side down, to the pan; cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer the chicken to a plate.
- Add the lemon slices to the drippings in the pan; cook over medium-high heat, undisturbed, until charred on the bottom, about 1 minute. Remove the pan from the heat. Add potatoes, shallots, thyme, oregano, rosemary and the remaining 1/2 teaspoon salt to the pan, stirring to coat. Nestle the chicken into the mixture in the pan. Bake for 15 minutes.
- Meanwhile, whisk the reserved 1/4 cup lemon juice, honey, pepper and the remaining 1/4 cup oil in a small bowl.
LEMON-HONEY CHICKEN THIGHS RECIPE | MYRECIPES
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5/5 (4)Calories 273 per servingServings 4
- Heat a large skillet over medium-high. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until browned and done. Transfer to a plate; keep warm.
- Add shallots to pan; reduce heat to medium, and cook 2 minutes or until beginning to brown and soften, stirring frequently. Add 2 tablespoons water, juice, and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano, and serve immediately.
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