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Honey Garlic Lemon Pepper Chicken Thighs

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Sweet, tangy, sticky honey garlic lemon pepper chicken thighs. Just a few simple ingredients but so much flavor!

three chicken thighs and lemon slices close up.

These zesty and peppery honey garlic lemon pepper chicken thighs are pan-fried to get the skin crispy and then baked in the oven. An easy meal made with just a handful of simple ingredients and ready in about 40 minutes.

Cooking chicken thighs is always a great idea! The meat on the bone is juicy and tender and so flavorful that you don’t even need a lot of other ingredients to make it shine. But add something, and the thighs will be even better.

Today’s recipe combines honey, soy sauce, lemon pepper, and lots of garlic to make the most appetizing, sweet, and citrusy marinade and delicious sauce for your tender chicken thighs. This quick, delicious recipe for a busy weeknight will make your whole family lick their fingers.

For more chicken recipes that are quick and easy to make on a weeknight, check out our Hong Kong Style Sweet and Sour Chicken or the Chicken Cilantro Lime Tacos.

Recipe ingredients

listed ingredients for cooking chicken with lemon pepper and honey sauce.
  • Bone-in, skin-on chicken thighs. Depending on their size, you will need 1 or 2 per person. The thighs I had weighed about 9 oz (250 g) per piece.
  • Oil: Vegetable or olive oil to sear the chicken skin.
  • Honey, for the sweetness. Use your favorite brand of honey but ensure it’s clear and runny.
  • Fresh lemon juice: About 3 tablespoons of freshly squeezed lemon juice to balance the sweetness of honey.
  • Light soy sauce adds saltiness.
  • Lemon pepper seasoning: Store-bought mixture containing black pepper, lemon zest, and salt. It’s actually a pretty standard seasoning mix that should be easy to acquire at your local grocery store.
  • Garlic: Quite a lot of grated fresh garlic cloves.
  • Equipment: A cast-iron skillet would be perfect as it allows you to sear the thighs on the stovetop and then transfer them directly to the oven.
    • If you don’t have it, use another pan that’s safe to go into the oven. Or sear the honey garlic lemon pepper chicken thighs in a regular pan, and then place chicken thighs into a baking dish that will hold them snuggly in a single layer without too much space between the portions of meat.

How to make honey garlic lemon pepper chicken thighs?

  • Mix marinade: Combine honey, soy sauce, lemon juice, lemon pepper, and grated garlic in a small bowl (1).
  • Marinate the chicken: Dry the chicken portions with a paper towel and place them in a Ziplock bag or a flat container (bowl or plastic container). Add the marinade and turn the chicken into it to coat it. Marinate for at least 30 minutes to 3 hours (2).  
collage of two pictures of marinade in a bowl and marinating chicken in a ziplock bag.
  • Preheat the oven to 375°F (190°C).
  • Sear: Remove the bone-in thighs from the marinade and shake gently to remove the excess. Don’t discard the marinade. Sear the skin side in a large hot skillet on medium-high heat for about 3 minutes or until golden (3).
  • Flip the parts and arrange them in the skillet. Pour the reserved marinade on top (4).
collage of two pictures of frying chicken thighs in a skillet on both sides.
  • Bake the honey garlic lemon pepper chicken thighs for 35-40 minutes or until cooked through.
  • Check the sauce after about 25 minutes.
    • If it has reduced too much and threatens to get too dark, add a small splash of water or stock and stir it into the skillet to combine it with the sauce.
    • This might not be necessary; it depends on your oven and the size of your skillet or baking dish; if the oven runs too high or the skillet is too large, the liquid will reduce a bit faster.

Expert Tips

  • As mentioned above, check the honey garlic sauce after about 25 minutes and add a splash of water or chicken stock if you think it has reduced too much already.
  • Use a skillet or baking dish large enough to fit all the pieces in a single layer without too much space between them. If the pan is too large, the sticky sauce will spread too much and probably start to burn before the chicken is cooked.
  • According to USDA, you should never wash chicken. Washing will lead to spreading bacteria in your sink and on your kitchen surfaces. Bacteria will only be destroyed by heat during cooking, so washing is pointless.
  • Large batch: If you want to cook more thighs this way, you will probably need a larger baking dish or a baking sheet. Sear the parts in the skillet, then transfer them to a baking tray that’s large enough to hold them all snuggly in a single layer.

Recipe FAQ

Can I use boneless chicken thighs?

Sure, but the baking time will be shorter. Sear the thighs on the skin side as instructed above, bake them for about 20-25 minutes, and check if they are cooked through with a meat thermometer.
You can also cook this dish with boneless skinless chicken breasts or drumsticks; the cooking time will also reduce. Make sure to check that the food is cooked through.

How to check if the chicken is cooked through?

Preferably with an instant-read thermometer (Amazon affiliate link). The safe internal temperature is 165°F (74°C). If you don’t have one, cut a piece of chicken on the underside near the bone. The flesh should be white and juicy with no traces of blood or pink.

How to store and reheat?

Refrigerate leftovers in an airtight container for 3-4 days and reheat them before serving.
Freeze in a freezer container or a freezer bag for up to 3 months. Defrost in the fridge and reheat before serving.
Reheat in the oven at 360°F (180°C) for 10-15 minutes or until heated through.
You can also reheat the thighs in the air fryer or the microwave. However, the chicken reheated in the microwave will not be crisp anymore.

What to serve with lemon pepper chicken thighs?

  • Sprinkle chicken pieces with parsley and serve them with lemon slices if desired.
close up lemon pepper chicken thighs with honey garlic marinade and lemon slices.

Check out the short story for this recipe: How to Bake Honey Garlic Lemon Pepper Chicken Thighs

More lemon pepper chicken recipes

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three chicken thighs and lemon slices close up.

Honey Garlic Lemon Pepper Chicken Thighs

Sweet, tangy, sticky honey garlic lemon pepper chicken thighs. Just a few simple ingredients but so much flavor!
4.67 from 3 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4 servings
Calories: 394kcal
Author: Adina

Equipment

  • Large cast-iron skillet of about 12 inches (30 cm) in diameter, (Notes 1, 2)

Ingredients  

  • 4 chicken thighs bone-in skin-on
  • ¼ cup honey 65 ml/ 2.2 fl.oz
  • 3 tablespoons soy sauce
  • 3 tablespoons lemon juice freshly squeezed
  • 1 tablespoon lemon pepper
  • 2 tablespoons garlic grated
  • 2 tablespoons vegetable oil or olive oil

Instructions

  • Marinade: Combine honey, soy sauce, lemon pepper, lemon juice, and grated garlic.
    1/4 cup honey + 3 Tbsp soy sauce + 3 Tbsp lemon juice + 1 Tbsp lemon pepper + 2 Tbsp grated garlic
  • Marinate the chicken: Dry the chicken thighs with paper towels and place them in a Ziplock bag, a large, flat bowl, or a plastic container. Add the marinade and turn the chicken into it to coat it all over. Marinate for at least 30 minutes to 3 hours.
    4 chicken thighs
  • Preheat the oven to 375°F (190°C).
  • Remove the chicken from the marinade and shake it gently so the excess can drip back into the bowl. Don’t discard the marinade.
  • Sear: Heat the oil in the skillet. Sear the chicken on the skin side for about 3 minutes or until golden.
  • Flip the thighs (skin side up) and arrange them in the skillet. Pour the reserved marinade on top.
  • Bake the thighs for 35-40 minutes or until cooked through (internal temperature 165°F (74°C).
  • Check the sauce after about 25 minutes. If it has reduced too much, add a small splash of water or chicken stock and stir it into the skillet to combine it with the sauce (Note 3)

Notes

  1. Use a skillet or baking dish large enough to fit all the pieces in a single layer without too much space between them. If the pan is too large, the sauce will spread too much and probably start to burn before the chicken is cooked.
  2. If you don’t have a cast-iron skillet, sear the chicken in a regular pan, then transfer it to a baking dish to bake it in the oven.
  3. Adding water or stock to the sauce might not be necessary; it depends on your oven (if the oven runs too high, the liquid will reduce a bit faster) and on the size of your skillet or baking dish (the larger it is, the quicker the cooking liquid will thicken).

Nutrition

Serving: 1thigh | Calories: 394kcal | Carbohydrates: 22g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 854mg | Potassium: 320mg | Fiber: 1g | Sugar: 18g | Vitamin A: 98IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @thefastrecipe or tag #thefastrecipe!

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