Honey Lemon Garlic Ginger Chicken

Honey Lemon Garlic Ginger Chicken

Inspired by CaféDelites

Ingredients

Serves 5

5 bone-in chicken thighs (skin on or off)

1 teaspoon fine grain salt

¼ teaspoon ground black pepper

4 tablespoons honey (pick one with a mild taste)

Juice of 1 lemon

1 tablespoon soy sauce (use wheat-free soy sauce or coconut aminos to keep it GF)

1 tablespoon rice vinegar

1 garlic clove, minced

1 (2-inch) piece of ginger, grated

6 garlic cloves, peeled

1 tablespoon olive oil

Lemon slices and chopped scallions, to garnish

Directions

Preheat oven to 360°F (180°C) and place a rack in the middle.

In a bowl combine honey, lemon juice, soy sauce, rice vinegar, garlic, and ginger.

Place chicken thighs in a shallow dish and season with salt and pepper.

Pour 2 tablespoons of sauce over the chicken and rotate each thigh to coat evenly.

Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken side down first until golden, about 4 to 5 minutes. Flip and sear on the other side.

Remove from the heat and drain the excess fat from the skillet.

Arrange chicken thighs in the skillet, add garlic cloves, pour the remaining sauce, and bake for about 40 minutes, until cooked through and juices run clear (basting the chicken with the pan juices a couple of times.)

When the chicken is ready garnish with lemon slices and chopped scallions.

Serve!