“What can I make with boneless, skinless chicken thighs,” I ask myself a lot. Then, after talking with my mother about the demise of a local Chinese restaurant, the idea of Honey Lemon Chicken popped into my head.
I am not going to lie. These chicken thighs are ugly. So ugly that when my husband looked at his plate, he sent me a sideways glance that silently asked if the chicken was done.
Yes, it was done, but I was not reaching for my camera. This dish was not going to blog worthy. I could just tell.
And then, the first bite. Our eyes locked with one another.
Him: “Did you write down how to make this recipe?”
Me: “No, I didn’t think it was going to be any good.”
Him: “Grab your camera while you still have some sun and get a picture… QUICK!”
Because he knows that if I don’t blog about a recipe, he will never see it on our table again.
These oven-baked honey lemon chicken thighs are divine.
- I used Lemon Essential Oil but you could probably use lemon zest to get a similar flavor.
- Any type of chicken can be used but bones and skin will change your cook time.
- Next time, I will try this recipe in the crock pot and use frozen chicken breasts. I bet it will be awesome… but still ugly.