Honey Lemon Glazed Chicken Thigh
This Honey Lemon Glazed Chicken Thigh is one of those 15 minute dishes that feels bright, comforting, and instantly crave-able. Juicy boneless chicken thighs coated in a glossy honey lemon glaze made with fresh lemon juice and zest, giving each bite a citrusy pop that’s fragrant and refreshing. The flavors might remind you of Chinese takeout lemon chicken, but this version uses thicker, juicier cuts of chicken thigh that make it especially satisfying served over rice, or even as an easy protein topping for salads.
Better Than Takeout Honey Lemon Chicken Thigh
This Lemon Honey Glazed Chicken is glossy, bright, and so satisfying to take a big bite out of. The juicy, fresh chicken thigh dish is inspired by the classic lemon chicken many of us know from Chinese takeout, but better. It has the familiar sweet-tangy citrus flavor and golden chicken. Instead of the tiny, bite-sized pieces from takeout, these glazed chicken thighs are thicker, meatier, and actually feels substantial. This chicken dish hits that nostalgic takeout craving, but is much more satisfying made fresh at home. It’s especially good when served hot with rice while the sauce is still glossy, but is also easy to reheat as a lunchbox main!
Lemon Honey Chicken Thighs Ingredients
Velvet Chicken Thighs
- 4 boneless chicken thigh skin on (can also use skinless as well)
- 2 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp cornstarch
Lemon Honey Glaze
- 1-2 tbsp Lemon Zest about 1 lemon
- ¼ cup fresh lemon juice
- 2 tbsp honey
- ¼ tsp salt
- 1 tsp cornstarch
Lightly Velveted Chicken Thigh
For this recipe, I like using boneless chicken thighs because they stay juicy and tender and are harder to overcook. I prefer having the skin on because it adds crispiness and extra fatty flavor. But, boneless, skinless chicken thighs or breast can also work for this recipe.
Before cooking, we’re going to use a velveting technique from my Chinese chef friend that I normally use for super tender Mongolian beef. The chicken gets tossed with soy sauce, vegetarian oyster sauce, garlic powder, salt, black pepper, and a bit of cornstarch. This isn’t the kind of marinade where it sits for a long time. It’s just enough to coat the chicken and give it that soft, tender texture once it cooks. The corn starch in the seasoning keeps it moist, and allows the sticky glaze to cling nicely later, so the chicken doesn’t dry out or taste flat. It’s a small step, but it makes a big difference!
Honey Lemon Glaze
This honey lemon glaze is sweet, lightly tangy, and super approachable! That is why this lemon chicken is really popular with kids and anyone who enjoys bright, clean, fruity flavors. Using fresh lemon juice rather than vinegar for its acidity gives the glaze a super citrusy punch. It’s balanced with a bit of honey for sweetness, and lemon zest for extra fresh, lemony aroma. Lastly, a small amount of corn starch helps the sauce thicken into that smooth, glossy glaze that coats the chicken evenly.
How To Make Honey Lemon Chicken
- Marinate the chicken
Add chicken thighs to a bowl with soy sauce, vegetarian oyster sauce, garlic powder, salt, black pepper, and cornstarch. Mix until evenly coated. - Make the lemon glaze
In a small bowl, mix lemon zest, lemon juice, honey, salt, and cornstarch. Set aside. - Pan-fry
Heat oil in a pan over medium-high heat. Pan-fry chicken for 5 minutes per side until golden and cooked through. Remove and set aside. - Glaze
Pour the lemon sauce into the pan and simmer for 30 seconds until glossy. - Finish
Add chicken back in and cook on medium-high heat for 2–3 minutes, tossing to coat. - Serve
Serve chicken thighs whole or cut into bite sized slices over rice.
Plan A Full Meal with Soup and Side Dishes
Honey Lemon Glazed Chicken Thigh
By Tiffy Cooks
Equipment
Ingredients
Velvet Chicken Thighs
- 4 boneless chicken thigh skin on (can also use skinless as well)
- 2 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp cornstarch
Lemon Honey Glaze
- 1-2 tbsp Lemon Zest about 1 lemon
- ¼ cup fresh lemon juice
- 2 tbsp honey
- ¼ tsp salt
- 1 tsp cornstarch
Instructions
- Marinate the chicken: Add chicken thighs to a bowl with soy sauce, vegetarian oyster sauce, garlic powder, salt, black pepper, and cornstarch. Mix until evenly coated.
- Make the lemon glaze: In a small bowl, mix lemon zest, lemon juice, honey, salt, and cornstarch. Set aside.
- Pan-fry: Heat oil in a pan over medium-high heat. Pan-fry chicken for 5 minutes per side until golden and cooked through. Remove and set aside.
- Glaze: Pour the lemon sauce into the pan and simmer for 30 seconds until glossy.
- Finish: Add chicken back in and cook on medium-high heat for 2–3 minutes, tossing to coat.
- Serve: Serve chicken thighs whole or cut into bite sized slices over rice.
It’s the first recipe i have followed from you and I am so pleased! It’s so tasty!
Saw this recipe on your IG and had to try it. Really simple and easy to make with the instructions you had provided. Delicious and a recipe I’d make again. Thank you~