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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.