Can I use boneless chicken instead of bone-in?

Yes, you can use boneless thighs or even chicken breasts, but you'll need to reduce the cooking time significantly. For boneless thighs, bake for about 25-30 minutes, and for chicken breasts, check around 20-25 minutes. The bone-in version does provide more flavor and juiciness, though!

My sauce isn't thickening enough - what should I do?

If your sauce isn't reaching that perfect syrupy consistency, try adding a teaspoon of cornstarch mixed with a tablespoon of cold water to the simmering sauce. This will help it thicken up quickly. Just make sure to whisk constantly to prevent lumps.

Can I make this in advance for a dinner party?

Absolutely! You can prepare the dish up through the baking step earlier in the day, then reheat it at 325°F for about 15-20 minutes before serving. Make the reduced sauce separately and pour it over right before serving for that fresh-made look and taste.

Is there a substitute for rice vinegar?

If you don't have rice vinegar, apple cider vinegar or white wine vinegar make good substitutes. Each will bring a slightly different flavor profile, but they'll all work well with the honey and lemon.

Honey Lemon Garlic Chicken Recipe

Description

Deliciously flavorful and tender honey lemon garlic chicken, perfect for a quick dinner with a sweet and tangy glaze that everyone will love.

Ingredients

Units Scale

For the Marinade

1/2 cup honey
1/4 cup fresh squeezed lemon juice or juice of 1 lemon
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 garlic cloves, minced

For the Chicken

5 bone-in skin-on chicken thighs
8 garlic cloves (2 cloves minced and the remaining left whole and peeled)
1/2 bunch of green onions, sliced
1 lemon, cut into wedges

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Instructions

Preheat the oven: Preheat your oven to 360°F to get it ready for baking the chicken.
Prepare the marinade: In a small bowl, whisk together the honey, fresh lemon juice, soy sauce, rice vinegar, and minced garlic. Set this aside for later use.
Sear the chicken: Heat an oven-safe skillet over medium-high heat. Add the chicken thighs to the skillet and sear them on each side until browned. Retain about a tablespoon of fat and juices in the pan, and drain the rest.
Pour the marinade over the chicken: Pour about half of the prepared honey mixture evenly over the seared chicken. Add the remaining whole garlic cloves in between the chicken thighs for added flavor.
Bake the chicken: Place the skillet with the chicken in the preheated oven and bake for 40 to 50 minutes, or until the chicken reaches an internal temperature of 160°F using a meat thermometer.
Prepare the sauce: While the chicken is baking, heat the remaining honey mixture in a small saucepan over medium heat. Bring it to a boil, then reduce the heat to simmer and let it cook until the sauce is thickened.
Glaze and garnish: Once the chicken is out of the oven, pour the thickened sauce over it. Garnish with sliced green onions and serve warm with lemon wedges.

Notes

This recipe works best with bone-in, skin-on chicken thighs, but you can substitute with chicken breasts or drumsticks.
If you don’t have rice vinegar, you can use apple cider vinegar as a substitute.
Make sure to not overcook the chicken to keep it tender and juicy.

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 320
Sugar: 22g
Sodium: 430mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 20g
Cholesterol: 80mg