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Honey Lemon Chicken with crispy golden skin and a sticky, sweet glaze made from simple pantry ingredients! This is one of those no-fuss dinners that delivers big flavor in every bite.
If you’re a fan of honey garlic chicken recipes, you’re going to love this bright, zesty twist. Bursting with the perfect balance of citrus and sweetness, this honey and lemon chicken is easy to make and absolutely irresistible.
This Honey Lemon Chicken brings together crispy skin and a sticky, caramelized glaze that’s sweet, tangy, and savory all at once. The fresh lemon cuts through the honey’s richness, while garlic adds depth and aroma.
Unlike most honey garlic chicken recipes, this one adds a zesty twist that makes it feel lighter and brighter. It’s easy, fast, and full of flavor; just what you need for a standout honey and lemon chicken dinner.
What Goes Into This Honey Lemon Chicken
This Honey Lemon Chicken uses simple pantry staples, yet delivers big, bold flavor. The combination of citrus, honey, and garlic transforms everyday chicken thighs into something truly special.
Chicken Thighs: Bone-in, skin-on thighs stay juicy while developing a crispy, golden crust that holds up to the sticky glaze.
Honey: Adds rich sweetness and helps the sauce caramelize beautifully in the pan.
Lemon Juice: Freshly squeezed lemon brightens the dish and balances the honey’s sweetness.
Garlic: Both minced and whole cloves infuse the sauce with savory depth and aroma.
Note: Please see recipe card for a full list of ingredients with measurements.
How To Make This Honey Lemon Chicken
Prep the Oven and Chicken: Preheat oven to 360°F (180°C). Place chicken thighs in a shallow dish, season with salt, and set aside while you prepare the sauce.
Make the Marinade: Whisk together honey, lemon juice, soy sauce, vinegar, and minced garlic. Pour about 1/4 cup of the mixture over the chicken and coat evenly.
Sear the Chicken: Heat an oven-proof skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden, then flip and sear the other side. Drain excess oil, leaving about 1 tablespoon in the pan.
Add Garlic and Bake: Arrange chicken skin-side up in the skillet. Tuck whole garlic cloves between the thighs and spoon remaining sauce (1–2 tablespoons per thigh) over the top. Bake for 40–45 minutes until fully cooked.
Reduce the Sauce: While the chicken bakes, pour the sauce into a pot. Bring to a boil, then reduce to a simmer. Let it bubble and thicken, stirring occasionally and lifting off the heat as needed.
Serve and Garnish: Spoon the reduced sauce over the baked chicken and garnish with lemon slices, lemon zest, and sliced green onions if desired. Serve hot and enjoy every sticky, tangy bite.
This Honey Lemon Chicken pairs beautifully with simple, comforting sides that soak up that sweet and tangy glaze. A plate of Cilantro Lime Cauliflower Rice makes the perfect base to catch every drop of that sticky sauce.
Recipe FAQ’s
Can I Use Chicken Breasts Instead Of Thighs?
Yes, but thighs are recommended for juiciness and flavor. If using breasts, opt for bone-in, skin-on to keep them moist during baking
How Do I Know When The Chicken Is Fully Cooked?
The chicken is done when the internal temperature reaches 165°F (75°C) and the juices run clear. The skin should also be golden and slightly sticky.
Can I Skip The Whole Garlic Cloves?
They add an extra layer of mellow garlic flavor while baking, but you can skip them or replace them with more minced garlic if preferred
Juicy Honey Lemon Garlic Chicken with a crispy skin and a sweet, sticky sauce with ingredients you have in your kitchen cupboard! Pan fried first to get that crispy skin, then baked to cook them all the way through. This is one of those chicken dinners you'll be forgiven if you make it once a week. Plus, the optional bonus of making more sauce on the stove top, until it thickens and caramelises in its special honey way, for extra drizzling to serve.
Ingredients
5bone in skin on chicken thighs
1pinchsaltto taste
1/2cuphoney
1/4cuplemon juicefresh squeezed, or juice of 1 lemon
1tablespoonsoy sauce
1tablespoonrice wine vinegar
2garlicheaping tablespoons, minced
6clovesgarlicpeeled
4lemon slicesand zest to garnish
1handfulgreen onionssliced, to garnish
Instructions
Preheat oven to 360°F | 180°C.
Place chicken thighs in a large shallow dish and season with salt; set aside.
In a large mixing jug, whisk together the honey, lemon juice, soy sauce, vinegar and minced garlic. Pour about 1/4 cup of the sauce over the chicken (or just enough to lightly coat each thigh) and rotate each thigh to coat evenly in the sauce.
Heat an oven-proof skillet over medium high heat; sear the chicken skin side down first until golden for about 5 minutes. Turn and repeat on the other side. Drain most of the excess oil from the pan, leaving about 1 tablespoon for added flavour.
Arrange chicken skin-side up in the pan; add the whole garlic cloves between the chicken; pour half of the remaining sauce over each thigh (about 1-2 tablespoons per thigh) and bake for 40-45 minutes until the chicken is cooked through and the juices run clear. The skin should be crispy and sticky.
While the chicken is baking, pour the remaining sauce into a small pot (or saucepan), and bring to a boil over medium-high heat. Reduce heat down to low and allow to simmer while occasionally stirring; lifting the pot off of the heat when the sauce bubbles up to the rim of your pot, and repeat the process until the sauce has sightly reduced and thickened (about 6 minutes).
Serve with the remaining sauce, lemon zest and slices, and sliced green onions (optional).
Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!
This recipe was on a Passover recipes board. You cant use real soy sauce nor can you use rice wine vinegar (unless you are sephardic). How can I adapt this to make it kosher for Passover?
Have made this twice and it has been wonderful both times. I like recipes that work according to directions and don’t necessarily need “tinkering”. Thanks! It is however easily adapted to be gluten free, which is an extra benefit.
I LOVE THIS!!!
This recipe was on a Passover recipes board. You cant use real soy sauce nor can you use rice wine vinegar (unless you are sephardic). How can I adapt this to make it kosher for Passover?
Have made this twice and it has been wonderful both times. I like recipes that work according to directions and don’t necessarily need “tinkering”. Thanks! It is however easily adapted to be gluten free, which is an extra benefit.