Honey Garlic Lemon Pepper Chicken Thighs -

Honey Garlic Lemon Pepper Chicken Thighs

These honey garlic lemon pepper chicken thighs earned thumbs up around the table from my boys - and they're already on our meal plan again.

Servings:

Author: Mary Younkin

Ingredients

¾ cup honey
3 tablespoons olive oil
¼ cup fresh lemon juice
6 garlic cloves minced
2 teaspoons lemon pepper seasoning
1 teaspoon kosher salt
¼-½ teaspoon crushed red pepper flakes
6-8 boneless skinless chicken thighs about 2 pounds

Instructions

In a small bowl, whisk together the honey, olive oil, lemon juice, garlic, lemon pepper seasoning, salt, and red pepper flakes. Place the chicken in a zip-close bag and pour the marinade over it. (Reserve about half a cup of the marinade, if desired, per the directions below.) Place the chicken in the refrigerator for at least 1 hour before cooking.
When you are ready to cook the chicken, preheat the oven to 350°F. Line a large baking sheet with foil and place the chicken thighs on the foil.
Bake for 20 minutes at 350°F. Remove the chicken from the oven and flip the pieces over. Set the oven to BROIL and finish by broiling the chicken for 3 minutes to lightly brown and caramelize the edges of each piece.

Notes

For extra flavor, set aside just a bit (about half a cup) of the marinade before adding it to the chicken. When ready to serve the chicken, warm the reserved marinade in a small pan. Let it simmer and reduce just a bit before drizzling it over the cooked chicken. It's finger-licking deliciousness.

This recipe multiplies nicely for a crowd. When multiplying this recipe to serve more people, I typically buy bone-in chicken, pull the skin off, and then grill the chicken to have it all done at the same time.

Nutrition