Lemon-Ginger Glazed Chicken Thighs
Lemon-Ginger Glazed Chicken Thighs
Ingredients
For the Chicken
- 8 chicken thighs, bone-in, skin-on
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Glaze
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 6 cloves garlic, minced
- 2 inch piece fresh ginger, grated
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 tablespoon lemon zest, from 1 large lemon
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 1/2 cup chicken broth
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 2 green onions, thinly sliced
Instructions
- 1
Preheat your oven to 375°F. Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with kosher salt and black pepper.
⏱️ 5 min•🌡️ 375
- 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works well) over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 5 to 7 minutes, or until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 2 to 3 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the finely chopped yellow onion and cook for 3 to 4 minutes, stirring occasionally, until it softens and becomes translucent.
⏱️ 5 min
- 4
Stir in the minced garlic, grated fresh ginger, and chopped sun-dried tomatoes. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Pour in the chicken broth, fresh lemon juice, and honey. Add the lemon zest and red pepper flakes (if using). Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue to simmer for 3 to 5 minutes, or until the sauce has slightly thickened.
⏱️ 5 min
- 6
Return the seared chicken thighs to the skillet, skin-side up, nestling them into the simmering glaze. Spoon some of the glaze over the chicken to coat.
⏱️ 2 min
- 7
Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer, and the glaze has thickened and caramelized slightly. The skin should be extra crispy.
⏱️ 20 min•🌡️ 375
- 8
Carefully remove the skillet from the oven. Let the chicken rest in the pan for 5 minutes before serving. Garnish generously with thinly sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Ginger Glazed Chicken Thighs
Ingredients
For the Chicken
- 8 chicken thighs, bone-in, skin-on
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Glaze
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 6 cloves garlic, minced
- 2 inch piece fresh ginger, grated
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 tablespoon lemon zest, from 1 large lemon
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 1/2 cup chicken broth
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 2 green onions, thinly sliced
Instructions
- 1
Preheat your oven to 375°F. Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with kosher salt and black pepper.
⏱️ 5 min•🌡️ 375 - 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works well) over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 5 to 7 minutes, or until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 2 to 3 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.
⏱️ 10 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the finely chopped yellow onion and cook for 3 to 4 minutes, stirring occasionally, until it softens and becomes translucent.
⏱️ 5 min - 4
Stir in the minced garlic, grated fresh ginger, and chopped sun-dried tomatoes. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Pour in the chicken broth, fresh lemon juice, and honey. Add the lemon zest and red pepper flakes (if using). Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue to simmer for 3 to 5 minutes, or until the sauce has slightly thickened.
⏱️ 5 min - 6
Return the seared chicken thighs to the skillet, skin-side up, nestling them into the simmering glaze. Spoon some of the glaze over the chicken to coat.
⏱️ 2 min - 7
Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer, and the glaze has thickened and caramelized slightly. The skin should be extra crispy.
⏱️ 20 min•🌡️ 375 - 8
Carefully remove the skillet from the oven. Let the chicken rest in the pan for 5 minutes before serving. Garnish generously with thinly sliced green onions.
⏱️ 1 min