Posted by: tinkande | March 27, 2010

Sticky Lemon Chicken

Spring has sprung in our neck of the woods and we will soon be firing up the grill and enjoying more summery meals.  Before we let winter go completely though, I’m still looking back and remembering some great dishes that we tried during the chillier months.

I only recently began cooking with chicken thighs, so whenever I see a recipe that calls for them I bookmark it to try.  For this recipe, I only had four bone-in chicken thighs on hand, so I cut it down by about half.  We really liked the lemon flavor and the sticky sauce.  I would recommend making a full batch, though.  After all of that effort, those four chicken thighs disappeared fast!

Sticky Lemon Chicken
Source: Blue Kitchen
Serves 4

8 to 10 pieces of bone-in chicken [4 drumsticks and thighs or a whole chicken cut up]
salt and freshly ground pepper, to taste
2 teaspoons dried thyme, divided
2 Tablespoons olive oil
3 cloves garlic, finely chopped
1 Tablespoon sherry vinegar [or red wine vinegar]
2 Tablespoons soy sauce
3 Tablespoons honey
1/3 cup water
2 Tablespoons fresh lemon juice
1 lemon, thickly sliced [into 6 or so slices]

Season chicken on both sides with salt, pepper and 1 teaspoon of thyme. Heat a large sauté pan or dutch oven over medium-high flame. Add oil and brown chicken until golden on both sides [in batches, if necessary], about 2 to 3 minutes per side. Transfer chicken to plate and reduce heat to medium.

Discard all but one tablespoon of oil from the pan.  Sauté garlic until fragrant, about 30 seconds. Add vinegar and cook down until reduced by half, about another 30 seconds. Add soy sauce, honey, remaining thyme, water and lemon juice to pan and stir to combine. Return chicken to pan, turning to coat with sauce. Add lemon slices. Cook until sauce has reduced to a syrupy consistency, about 18-20 minutes, turning chicken frequently to coat with sauce. Chicken should be done by that time; pierce a thick piece with a knife point to see that juices run clear.

Transfer chicken to serving platter or divide among 4 plates. Skim the oil off the top of the sauce and drizzle it over chicken.


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