Description
Honey Lemon Pepper Chicken Thighs are juicy, flavorful, and tender chicken thighs marinated in a zesty blend of lemon, honey, and spices. This recipe offers two cooking methods: oven-baking or air frying, both delivering golden, crispy skin with a perfect balance of sweet, tangy, and spicy flavors — ideal for a quick and delicious dinner.
Ingredients
Scale
Chicken
- 8 chicken thighs
Marinade
- Zest of 2 lemons
- Juice of 1 lemon
- Lemon slices from 1 lemon
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red chili flakes
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
Instructions
- Prepare the Chicken: In a small bowl, combine lemon zest, lemon juice, honey, olive oil, black pepper, red chili flakes, paprika, garlic powder, mustard powder, and salt. Toss the chicken thighs in the mixture until they are evenly coated.
- 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 the lemon slices on and around the chicken thighs. Bake for 35-40 minutes until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Broil on high for the last 2 minutes to get a nice crispy skin and char. Let the chicken rest before serving.
- Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the chicken thighs in a single layer in the air fryer basket and place lemon slices on and around them. Cook for 18-22 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C) and skin is crispy and golden. Broil on high for the last 2 minutes to achieve a crispy skin and char. Let rest before serving.
Notes
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Broiling at the end helps achieve crispy skin but watch carefully to avoid burning.
- Use fresh lemons for best flavor in the marinade.
- You can adjust chili flakes to control the spice level.
- Letting the chicken rest allows juices to redistribute resulting in juicier meat.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 20g
- Cholesterol: 90mg
