Honey Garlic Lemon Pepper Chicken Thighs

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Honey garlic lemon pepper chicken thighs are a fresh, citrusy dish that will brighten up your dinnertime. Juicy chicken thighs are seasoned with a zesty lemon-pepper mixture, marinated in a garlic lemon sauce, and pan-seared to tender perfection.

This recipe uses simple ingredients and requires minimal effort, making it a great weeknight dinner option. Pair this chicken with orzo, couscous, or rice to make it a full meal.

Honey garlic lemon pepper chicken thighs in a pan with lemon slices.

Ingredients

Chicken thighs – we like to use boneless, skinless chicken thighs. Be sure to trim them really well, as thighs tend to be very fatty.
Lemon pepper seasoning – amazing seasoning mix that gives this chicken all the flavor. We like to use Dash salt-free lemon pepper seasoning so that we can season with salt to our tastes, but there are tons of options.
Lemon juice and zest – for extra brightness and citrusy flavor.
Honey – for a little subtle sweetness.
Garlic cloves – gives a nice sharpness to the marinade.
Low sodium soy sauce – lends a unique sweet and salty taste to round out the marinade. Use low sodium soy sauce to keep the chicken from being too salty.
Seasonings – salt, pepper, and smoked paprika keeps this chicken simple.
Extra virgin olive oil – used for both the marinade and for pan searing the chicken.
Low sodium chicken broth – just a splash for deglazing the pan after cooking the chicken. We opted for low-sodium broth to keep the saltiness down.

Tips for Making

Get chicken to even thickness – the secret to making juicy, tender chicken every time is to start with the chicken at the same thickness. Use a meat tenderizer to flatten thicker chicken thighs. If you’re using breasts instead of thighs you can also butterfly the breasts to create two thinner pieces from one breast.
Make sure the pan is hot – don’t add the chicken until the pan is hot. Test by adding a few droplets of water to the pan. They will sizzle and evaporate upon impact if the pan is hot enough. This will result in a nice flavor-loaded sear while keeping the juices inside of the chicken and yielding tender (not rubbery) chicken.
Don’t overcrowd the pan – place chicken in the pan in a single layer and make sure there is space between the pieces. If your pan isn’t large enough to fit all of the chicken, then cook the chicken in batches. Overcrowding the pan will cool the pan, which will make it harder to get a sear as well as allow the juices to escape, resulting in dry, rubbery chicken.
Chicken internal temperature – the time it takes to cook your chicken will depend on the thickness and size of your chicken as well as the pan you’re using. So, the times listed should be treated as guidelines. For the best results use a meat thermometer to check the internal temperature of the chicken. Once the temperature reaches 160F, remove the chicken from heat and tent with foil for 5 minutes. The temperature will continue to rise to 165F, at which time it is safe to eat.

How to Make Honey Garlic Lemon Pepper Chicken Thighs

Pat dry trimmed chicken thighs with a paper towel. Season generously with 1 teaspoon of lemon pepper seasoning and rub it into the chicken. Place the chicken in a Ziploc bag or large shallow dish and set aside.

Whisk together the garlic, lemon juice and zest, honey, soy sauce, 1 tablespoon of olive oil, salt, pepper, and smoked paprika in a small bowl. Pour over the chicken.

Seal the bag and work the marinade over the chicken. Allow the chicken to marinate in the refrigerator for at least 2 hours, or up to 12 hours, before cooking.

Heat the remaining 1 tablespoon of olive oil over medium-high heat in a large frying pan. Once hot, transfer the marinated chicken into the pan in a single layer, making sure not to overcrowd the pan. Brown on one side for 3-4 minutes, before turning over to brown on the other side for an additional 2-3 minutes.

Deglaze the pan with the chicken broth, scraping up any browned bits. Reduce the heat to medium-low and cook an additional 4 to 5 minutes, or until the chicken reaches an internal temperature of 160F. Transfer the chicken to a plate and loosely tent with foil to rest for 5 minutes (or until the internal temperature reaches 165F). Serve and enjoy!

How to Store

Refrigerate – store honey garlic lemon pepper chicken thighs in an airtight container in the refrigerator for up to 4 days.
Freeze – you can freeze marinated chicken in a freezer safe container for up to 6 months (it gets freezer burnt past 6 months). We do not recommend freezing this chicken once it is cooked.
Thaw – thaw frozen, marinated chicken in the refrigerator overnight. Cook according to recipe instructions.
Reheat – warm chicken in a frying pan over medium heat for 4 to 5 minutes, or until warmed throughout. Add a few tablespoons of chicken broth to the pan as you warm the chicken to prevent it from drying out.

Recipe Modifications

Protein – replace chicken thighs with chicken breast, shrimp, white fish (but skip the marinating for fish) or tofu.
Seasonings – bring some heat with crushed red pepper flakes, chipotle powder, or cayenne pepper. Add some sweet herbs like rosemary, thyme, or cilantro. Or use pure maple syrup or agave instead of honey.
Citrus – try fresh lime or orange juice and zest instead of lemon juice and zest for a different flavor.
Cooking method – pan searing is our go-to method for cooking this chicken, but it’s perfect for grilling whole or kebob style too.
Meal prep friendly – this chicken is meal-prep friendly. We make a full batch on Sunday and eat it throughout the week. Reheat gradually in a skillet over medium heat (if possible) with a splash of chicken broth to prevent drying out the chicken.

What to Eat With Honey Garlic Lemon Pepper Chicken Thighs

Tacos/Quesadillas – perfect for folding into tacos or quesadillas.
Pasta Salad – this zingy chicken is great for tossing into pasta salad, like our Greek pasta salad, cilantro chicken pasta salad (in place of cilantro chicken), or peach pasta salad.
Salad – pile onto your favorite salad to turn it from side dish to main dish.
Brown rice/grains – mix and match grains like brown or white rice, pearled couscous, rice pilaf, farro, or grain of choice for a full meal.
Potatoes – roasted potatoes or sweet potatoes are a perfect match for this chicken.
Risotto – one of our favorite simple dishes to load up with chicken is risotto. Like our garlic orzo risotto or pesto risotto.
Grilled veggies – grilled or roasted asparagus, broccoli, cauliflower, zucchini, or summer squash go great with this chicken.
Corn on the cob – steamed or grilled corn on the cob is a great side to pair with this chicken and is a summer favorite.

Frequently Asked Questions

Should you season thighs before cooking?

Yes! At a minimum, pat dry and season thighs with salt and pepper. For this recipe, we also rub in lemon pepper seasoning for extra flavor and a delicious bark when cooked.

How long do you marinate boneless chicken thighs for?

We recommend marinating boneless, skinless chicken thighs for a minimum of 2 hours or up to 24 hours before cooking. For higher acidity marinades, like this honey garlic lemon marinade, do not marinate longer than 12 hours to prevent the chicken from toughening. This will give the marinade enough time to tenderize and impart extra flavor to the chicken without overdoing it.

What temperature are chicken thighs done?

Chicken thighs are safe to eat when they reach an internal temperature of 165F. We recommend removing chicken from heat once they are close to 160F and tenting with foil for 5 minutes to rest (or until it reaches 165F). The chicken will continue cooking.

Why do you rest chicken thighs?

Resting chicken thighs before cutting allows the juices to be redistributed in the meat, making it tender and juicy. For the best results, tent loosely with foil (don’t pack it too tightly!) to keep the chicken warm while it rests.

Are chicken thighs healthy?

Chicken thighs contain more dark meat and fat than chicken breast. However, if you trim the fat off of the thighs you still have a fairly lean cut of meat that can be a healthy source of protein.

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