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Honey Lemon Pepper Chicken Thighs

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A quick and delicious recipe for honey lemon pepper chicken thighs, featuring crisp skin and a sticky glaze, perfect for weeknights and meal prep.

Ingredients

  • 8 chicken thighs (bone-in, skin-on)
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 3 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp red chili flakes
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp mustard powder
  • 1 lemon, sliced (for serving)

Instructions

  1. Pat the thighs dry with paper towels.
  2. Zest both lemons into a bowl, then squeeze the juice from one lemon.
  3. Whisk together lemon zest, lemon juice, honey, olive oil, salt, black pepper, red chili flakes, paprika, garlic powder, and mustard powder until combined.
  4. Rub this mixture all over the thighs and let them rest at room temperature for 10–20 minutes or refrigerate for up to 2 hours.
  5. Oven Method: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange thighs skin-side up and roast for 20 minutes.
  6. Remove, brush with additional honey-lemon mixture, and return to roast for 8–12 more minutes until the internal temperature reaches 165°F (74°C).
  7. For extra caramelization, broil for 1–2 minutes, then let rest for 5–10 minutes before serving.
  8. Air Fryer Method: Preheat the air fryer to 400°F (200°C). Place thighs skin-side down and cook for 9–11 minutes. Flip and cook another 9–11 minutes.
  9. Brush with the honey-lemon glaze and air fry for 2–4 more minutes until the skin is crisp. Rest briefly before serving.

Notes

For boneless thighs, reduce cook time. For a lower-sugar option, swap half the honey for maple syrup or reduce to 2 tbsp.

Find it online: https://www.wholesomeeasy.com/honey-lemon-pepper-chicken-thighs/