This Honey Garlic Lemon Chicken is one of those recipes that hits every note. It’s sweet, savory, garlicky, and so delcious! This is one of my favorite weeknight meals because its easy and comes together fast!

We’re using chicken thighs because they stay juicy and soak up flavor! This is the kind of dish that’ll have you licking the spoon, the pan, and maybe even your fingers if no one’s watching. Let’s get into it.

🛒 What You’ll Need:

  • 4 bone-in, skin-on chicken thighs (but hey, boneless works too if that’s your vibe)
  • 1 tsp smoked paprika – for that rich, smoky depth
  • A pinch of red pepper flakes – just a lil’ heat
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/8 tsp black pepper

For the sauce:

  • 2 garlic cloves, minced – fresh is best, trust me
  • 1/4 cup soy sauce (I used reduced sodium soy sauce) – adds umami realness
  • 1/2 cup chicken stock – keeps things juicy
  • 3 1/2 tbsp honey – for that sticky, sweet magic
  • Juice + zest of one lemon – fresh citrus to balance the sweet

To Finish:

  • 1 tsp cornstarch + 1 tsp water (for slurry)

👩🏾‍🍳 How to Make It:

  1. Season the chicken thighs with all the dry spices. Paprika, onion powder, garlic powder, salt, black pepper, and red pepper flakes. Make sure every nook and cranny is coated.
  2. In a bowl or container, mix together the marinade: soy sauce, chicken stock, honey, lemon juice, lemon zest, and minced garlic. Add the seasoned chicken and coat it well. Cover and pop it in the fridge for 1-3 hours to let the flavor soak in.
  3. Preheat your oven to 375°F (190°C).
  4. Remove the chicken from the marinade (but don’t toss it!) and strain out the garlic — you’ll be cooking that sauce down later.
  5. Heat a large oven-safe skillet over medium heat with a little oil. Sear the chicken thighs skin-side down for about 4–5 minutes until golden, then flip and sear the other side for another 3–4 minutes.
  6. Transfer the skillet to the oven and bake for about 25–30 minutes, or until the chicken is fully cooked and juicy.
  7. While the chicken’s in the oven, pour the strained marinade into a small saucepan. Bring it to a simmer over medium heat.
  8. In a small bowl, mix 1 tsp cornstarch with 1 tsp water to make a slurry. Pour it into the sauce while whisking, and let it cook for a few minutes until the sauce thickens into that glossy, sticky deliciousness.
  9. Once the chicken is done, spoon the thickened sauce over the top and garnish with lemon slices, parsley, or even a little chili oil if you feel spicy.

🍋 Why This Recipe Slaps:

  • It’s quick enough for weeknights but fancy enough for company
  • That sauce? Good enough to bottle up
  • Chicken thighs = juicy flavor every time

Let me know if you try it! Tag me on Instagram @chefkristalkay. I love seeing y’all make my recipes your own. And if you want more easy, flavor-packed meals like this one, make sure you’re subscribed to my YouTube channel

Honey Garlic Lemon Chicken

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Servings 2

Ingredients
  

Chicken + Dry Seasoning

  • 4 Chicken thighs (bone-in, skin-on preferred)
  • 1 tsp Smoked Paprika
  • Pinch of Red Pepper Flakes
  • 1/2 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/8 tsp Black Pepper

Marinade

  • 3 Garlic Cloves, minced
  • 1/4 cup Soy Sauce (I used reduced sodium soy sauce) 
  • 1/2 cup Chicken Stock
  • 3 1/2 tbsp Honey
  • Juice and zest of 1 lemon

To Finish

  • 1 tsp cornstarch + 1 tbsp water (for slurry)

Instructions
 

  • Season the chicken thighs with all the dry spices — paprika, onion powder, garlic powder, salt, black pepper, and red pepper flakes. Make sure every nook and cranny is coated.
  • In a bowl or container, mix together the marinade: soy sauce, chicken stock, honey, lemon juice, lemon zest, and minced garlic. Add the seasoned chicken and coat it well. Cover and pop it in the fridge for at least an hour to let the flavor soak in.
  • Preheat your oven to 375°F (190°C).
  • Remove the chicken from the marinade (but don’t toss it!) and strain out the garlic — you’ll be cooking that sauce down later.
  • Heat a large oven-safe skillet over medium heat with a little oil. Sear the chicken thighs skin-side down for about 4–5 minutes until golden, then flip and sear the other side for another 3–4 minutes.
  • Transfer the skillet to the oven and bake for about 25–30 minutes, or until the chicken is fully cooked and juicy.
  • While the chicken’s in the oven, pour the strained marinade into a small saucepan. Bring it to a simmer over medium heat.
  • In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Pour it into the sauce while whisking, and let it cook for a few minutes until the sauce thickens into that glossy, sticky deliciousness.
  • Once the chicken is done, spoon the thickened sauce over the top and garnish with lemon slices, parsley, or even a little chili oil if you feel spicy.