Lemon-Honey Chicken Thighs

Name: Lemon-Honey Chicken Thighs
Yield: Serves 4 (serving size: 2 thighs and about 4 tsp. sauce)
Ingredients: 1 ½ tablespoons olive oil; 8 (3-oz.) skinless, boneless chicken thighs; ¾ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup thinly sliced shallots; 2 tablespoons water; 1 tablespoon fresh lemon juice; 1 tablespoon honey; 1 tablespoon chopped fresh oregano

4 Ratings
4 Reviews

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.

By Deb Wise

Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

1 ½ tablespoons olive oil
8 (3-oz.) skinless, boneless chicken thighs
¾ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup thinly sliced shallots
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon chopped fresh oregano

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

273 calories; fat 12.1g; saturated fat 2.5g; mono fat 6.1g; poly fat 2.1g; protein 33g; carbohydrates 7g; cholesterol 162mg; iron 2mg; sodium 513mg; calcium 25mg; sugars 5g; added sugar 4g.

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blairsundell

04/25/2018

The chicken recipe is outstanding. Just the right amount of flavor from the honey and shallots. The oregano tied in nicely with the bruschetta and zucchini. For preparing the grilled zucchini, I drizzled avacado oil (high heat resiliency) followed by salt and cracked black pepper before grilling. For the bruchetta, I used 2 medium tomatoes, 2 garlic cloves (finely minced), salt, pepper, fresh basil and olive oil.

daneanp

09/24/2016

And super easy. Hubby accidentally got chicken breasts vs. thighs but I cut them into fourths and prepared the dish as written. Wonderful flavors and the chicken was moist and tender. Will definitely make this again.

bvanags

08/15/2016

Great flavor and really quick to put together. I used chicken breasts instead of chicken thighs.

LovesToCook1083

08/01/2016

These were delicious! Just make sure to really brown your chicken (at least on that first side). Chicken thighs are pretty flexible with extra cook time so go for it. Fresh oregano was a must!

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Lemon-Honey Chicken Thighs

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Lemon-Honey Chicken Thighs

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Lemon-Honey Chicken Thighs

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Lemon-Honey Chicken Thighs