Lemon-Ginger Chicken Thighs
For a fast and healthy Asian-inspired dinner, try our lemon-ginger chicken recipe. The sweet and salty combination of honey and soy sauce makes this chicken dish one you'll want to make over and over.
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Lemon-Ginger Chicken Thighs
Directions
- Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel, ginger and salt. In another bowl combine lemon juice, honey, soy sauce and 2 Tbsp. water.
- Rub lemon peel mixture under the skin of the chicken thighs. In 12-inch skillet, heat oil over medium-high heat. Place chicken, skin side down, in the hot oil. Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture. Reduce heat; cover and cook 14 to 18 minutes longer or until done (180 degrees F.).
- Transfer chicken to plates. Skim fat from pan juices, if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.
Nutrition Facts (Lemon-Ginger Chicken Thighs)
- Per serving:
- 459 kcal ,
- 31 g fat
- (8 g sat. fat ,
- 7 g polyunsaturated fat ,
- 14 g monounsaturated fat ),
- 158 mg chol. ,
- 567 mg sodium ,
- 12 g carb. ,
- 1 g fiber ,
- 10 g sugar ,
- 33 g pro.
Reviews (5)
jemom70
255 Days Ago
Yum!
I actually had all the ingredients (which never happens- I'm always adapting recipes to what I have on hand) and followed directions. It was easy, and delicious with a quick lo mein with vegies.
I actually had all the ingredients (which never happens- I'm always adapting recipes to what I have on hand) and followed directions. It was easy, and delicious with a quick lo mein with vegies.
Kerry Day
664 Days Ago
Made this s second time, it is pretty good. Have to be VERY careful releasing it from the pan when skin down so it does not tear. I wish i had a better lid for my skillet as a lot of the juice evaporated and it start to scorch at the end of cooking. Nice flavour though! Thanks!
Mary Stanton
756 Days Ago
Made with boneless, skinless chicken tenders instead of thighs and it was delish. Rubbed ginger/lemon zest mix on one side and let rest for about 20 minutes, then cooked with that side up, turned and finished per directions. Served with a salad tossed with a citrus ginger dressing that I had previously made.