Lemon-Honey Chicken Thighs

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Lemon-Honey Chicken Thighs Recipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

These sticky, saucy chicken thighs are perfectly paired with any grilled zucchini sides (shown here with chopped tomato-basil salsa). You can also use chicken breasts; just cook them a little longer, about 6 minutes per side.


Serves 4 (serving size: 2 thighs and about 4 tsp. sauce)


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1 1/2 tablespoons olive oil
8 (3-oz.) skinless, boneless chicken thighs
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup thinly sliced shallots
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon chopped fresh oregano


1. 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.

2. 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.

Created date

June 2016

Nutritional Information

Calories 273
Fat 12.1 g
Satfat 2.5 g
Monofat 6.1 g
Polyfat 2.1 g
Protein 33 g
Carbohydrate 7 g
Fiber 0.0 g
Cholesterol 162 mg
Iron 2 mg
Sodium 513 mg
Calcium 25 mg
Sugars 5 g
Est. Added Sugars 4 g