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Crispy honey lemon garlic chicken thighs simmering in a garlic butter soy sauce with lemon slices.
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Honey Lemon Garlic Chicken

Honey Lemon Garlic Chicken is sweet, savory, buttery, and bright all at once. Crispy skin-on chicken thighs are simmered in a glossy honey lemon garlic sauce that clings to every bite and tastes like you spent way more than 25 minutes on dinner. It’s simple, bold, and absolutely weeknight worthy.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Lunch, Main Course
Cuisine: American, Asian
Keyword: honey lemon garlic chicken
Servings: 4
Calories: 482kcal
Author: Joanna Cismaru

Ingredients

Chicken

  • 4 boneless skin-on chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cornstarch for coating
  • 1 tablespoon vegetable oil

Sauce

  • ¼ cup butter
  • 6 cloves garlic minced
  • ¼ cup soy sauce low sodium
  • 3 tablespoons mirin
  • ¼ cup honey
  • Juice of 1 lemon
  • 1 tablespoon lemon zest
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon black pepper

Garnish

  • Sesame seeds
  • Chives finely chopped
US Customary - Metric

Instructions

  • Season 4 chicken thighs on both sides with ½ teaspoon salt and ½ teaspoon black pepper. Lightly coat the chicken with cornstarch, shaking off any excess.
    process shots showing how to make honey lemon garlic chicken.
  • Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Place the chicken skin-side down and cook for 5 to 6 minutes, until the skin is golden and crispy. Flip the chicken and cook for another 4 to 5 minutes, until cooked through. Remove the chicken from the pan and set aside.
    process shots showing how to make honey lemon garlic chicken.
  • Reduce the heat to medium-low and add ¼ cup butter to the same skillet. Once melted, add 6 minced garlic cloves and cook for 30 seconds, just until fragrant. Stir in ¼ cup soy sauce, 3 tablespoons mirin, ¼ cup honey, juice of 1 lemon, 1 tablespoon lemon zest, 1 teaspoon paprika, ½ teaspoon red pepper flakes, and ½ teaspoon black pepper. Let the sauce simmer for 2 to 3 minutes, until slightly thickened.
    process shots showing how to make honey lemon garlic chicken.
  • Return the chicken to the pan and spoon the sauce over it. Let it cook for 2 to 3 minutes, turning the chicken to coat it fully in the sauce.
    process shots showing how to make honey lemon garlic chicken.
  • Remove from heat and garnish with sesame seeds and chopped chives before serving.

Notes

  1. Pat the chicken dry. Moisture is the enemy of crispy skin. A quick blot with paper towels makes a big difference.
  2. Don’t skip the cornstarch. That light coating helps create a crisp exterior and gives the sauce something to grab onto. Shake off the excess so it stays light, not gummy.
  3. Start skin side down. Let it cook undisturbed for 5 to 6 minutes so the skin turns deeply golden and crisp. If you move it too soon, you’ll lose that beautiful crust.
  4. Watch the garlic. Garlic cooks fast. Once it’s fragrant, move on. Burnt garlic will turn your sauce bitter in seconds.
  5. Simmer, don’t boil. After adding the honey and lemon, keep it at a gentle simmer so the sauce thickens without becoming sticky or overly reduced.
  6. Adjust the balance. Like it sweeter? Add a touch more honey. Want it brighter? A squeeze of fresh lemon at the end wakes everything up.
  7. Use a thermometer if unsure. Chicken is done at 165°F (74°C) internally. It keeps things juicy and prevents overcooking.
  8. Leftovers tip. Reheat gently in a skillet with a splash of water to loosen the sauce. Microwaving can make the chicken tough.

Nutrition

Serving: 1serving | Calories: 482kcal | Carbohydrates: 26g | Protein: 21g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1383mg | Potassium: 320mg | Fiber: 1g | Sugar: 21g | Vitamin A: 767IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
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