Best 2 Honey Glazed Lemon Chicken Recipes

Honey glazed lemon chicken is a flavorful and easy-to-make dish made with chicken, honey, lemon, and a few other ingredients. This delectable dish features tender chicken coated in a sweet and tangy sauce made from honey, lemon juice, and herbs. The combination of sweet and sour flavors creates a burst of taste that tantalizes the palate, while the hint of lemon adds a refreshing zest. Served with a side of your favorite vegetables or rice, this dish is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY GLAZED LEMON CHICKEN

Honey Glazed Lemon Chicken image

Citrus fruits go very well with chicken. Like my another dish "Crispy Orange Chicken", it doesn't require extra oil to cook but uses chicken fat from the thigh skin. After pan-frying and baking, the entire skin fat would come out. You get not only crispy skin but also tender and delicious chicken thigh. Plus, using real lemons to make sauce is a lot better than a packed product. Who knows what's in it? Anyway, enjoy this recipe. I think you'll love it!

Provided by RuPei

Categories Chicken

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

7 chicken thighs
1 tablespoon low sodium salt
2 tablespoons ground black pepper
2 lemons, zest and juice of them
4 tablespoons white sugar
1 cup water
1 tablespoon cornstarch
1/3 cup water
3 tablespoons honey
1/2 cup cilantro, chopped, use parsley if prefer
1/2 lemon, sliced for garnish

Steps:

Preheat oven to 400°F.
Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
Combine corn starch and 1/3 cup water. Set aside.
Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced lemon for garnish.
Serve immediately.

HONEY-GLAZED LEMON CHICKEN

Honey-Glazed Lemon Chicken image

Categories Chicken Marinate Roast Passover Lemon Kosher Honey Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

2 6 1/2- to 7-pound roasting chickens, rinsed, patted dry
2 1/2 cups fresh lemon juice (from about 12 large lemons)
Coarse kosher salt
Freshly ground black pepper
1/2 cup honey, heated until pourable

Steps:

Place each chicken in heavy-duty resealable plastic bag. Add 1 1/4 cups lemon juice to each. Seal bags; turn chickens to coat. Refrigerate at least 6 hours and up to 1 day, turning bags occasionally.
Preheat oven to 450°F. Drain chickens; pat dry. Sprinkle each with salt and pepper. Place chickens side by side, breast side down, on racks in large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F. Roast 45 minutes.
Turn chickens breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer. Transfer chickens to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Meanwhile, pour pan juices into small saucepan. Spoon off fat. Rewarm pan juices. Season with salt and pepper. Serve chickens with pan juices.

Tips:

Choose the right chicken: For best results, use boneless, skinless chicken breasts or thighs. If using chicken breasts, pound them to an even thickness so they cook evenly.
Make sure the chicken is well-coated in marinade: The marinade helps to flavor the chicken and keep it moist during cooking. Be sure to coat the chicken evenly on all sides.
Don't overcrowd the pan: When searing the chicken, don't overcrowd the pan or the chicken will steam instead of brown. Cook the chicken in batches if necessary.
Cook the chicken until it is cooked through: Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees F (74 degrees C) before removing it from the pan.
Make the glaze while the chicken is cooking: This will give the glaze time to thicken and develop flavor while the chicken cooks.
Baste the chicken with the glaze: Once the glaze is ready, baste the chicken with it several times during the last few minutes of cooking. This will help to keep the chicken moist and flavorful.

Conclusion:

Honey glazed lemon chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, with a sweet and tangy glaze that is sure to please everyone at the table. Serve it with roasted vegetables or rice for a complete meal.

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