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Honey Lemon Pepper Chicken Thighs Recipe

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Honey Lemon Pepper Chicken Thighs are juicy and flavorful, marinated in a zesty lemon-honey mixture with a perfect balance of spices. This recipe offers two cooking methods: oven-baked for a crispy golden skin or air-fried for a quicker, equally delicious result. Perfect for a weeknight dinner, these chicken thighs are easy to prepare and bursting with vibrant citrus and peppery notes.

Ingredients

Chicken and Marinade

  • 8 chicken thighs
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 3 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp red chili flakes
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp mustard powder

Garnish

  • 1 lemon, cut into slices

Instructions

  1. Prepare the Marinade: In a small bowl, combine the lemon zest, lemon juice, honey, olive oil, black pepper, red chili flakes, paprika, garlic powder, mustard powder, and salt to create the flavorful marinade.
  2. Coat the Chicken: Toss the chicken thighs in the marinade until they are evenly coated, allowing the flavors to infuse. For best flavor, you may marinate for 15-30 minutes before cooking, although this is optional.
  3. Oven-Baked Method: Preheat your oven to 400°F (200°C). Arrange the coated chicken thighs on a baking sheet lined with parchment paper or aluminum foil. Place lemon slices on and around the chicken. Bake for 35-40 minutes until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
  4. Broil for Crispiness: In the last 2 minutes of baking, switch your oven to broil on high to achieve a nicely charred and crispy skin, watching carefully to prevent burning.
  5. Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving to allow juices to redistribute.
  6. Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the coated chicken thighs in a single layer in the air fryer basket and add lemon slices on and around the chicken.
  7. Cook in Air Fryer: Cook the chicken thighs for 18-22 minutes, flipping halfway through cooking, until the internal temperature reaches 165°F (75°C) and skin is crispy and golden.
  8. Broil in Air Fryer: For an extra crispy finish, broil on high for the last 2 minutes, monitoring closely to avoid burning.
  9. Rest and Serve: Let the chicken rest for a few minutes after cooking before serving for optimal juiciness.

Notes

  • Internal temperature for safe chicken is 165°F (75°C) – always check with a meat thermometer.
  • Marinating the chicken for longer enhances the flavor, but is optional.
  • You can use bone-in, skin-on chicken thighs for best flavor and texture.
  • If cooking in the oven, lining the baking sheet with foil or parchment paper aids cleanup.
  • The broiling step crisps the chicken skin nicely but keep a close eye to avoid burning.
  • Adjust red chili flakes to your preferred spice level.
  • Leftover chicken can be stored in the refrigerator for 3-4 days.

Find it online: https://bitezly.com/honey-lemon-pepper-chicken-thighs-recipe/