Honey Garlic Lemon Pepper Chicken Thighs
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.
Servings: 4
Ingredients
- 1.25 lb chicken thighs, boneless, skinless, trimmed
- 1 tsp lemon pepper seasoning
- 3 garlic cloves, minced
- 1 lemon, juiced and zested
- 2 Tbsp honey
- 2 Tbsp low sodium soy sauce
- 2 Tbsp extra virgin olive oil, divided
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼-½ c low sodium chicken broth
Instructions
- 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!