Chicken is the one thing I don’t think I could ever get tired of eating. It’s helpful to know how to prepare the things you like in different ways so it doesn’t get boring. As you know when Buckaroo is on the blog he doesn’t say much, he let’s the food speak…and this time is no different so we will spare you the “tra-la-la”. He wanted a different way to cook chicken the other day and BOOM! Here we are.
This recipe has some ingredients that promote a healthy heart such as garlic, and lemons. We also purchased skinless chicken thighs, and trimmed the fat from them.
Buckaroo’s Sticky Lemon Chicken
8 Skinless Chicken Thighs, fat trimmed
2 lemons (one cut in 8 round slices)
2 Garlic Cloves, minced
1 tsp. Fresh Ginger, minced
2 Sprigs of Thyme, chopped fine
1 sprig of Rosemary, chopped fine
1/2 c. Low Sodium Chicken Stock
- Season chicken on both sides with a dash of salt/salt substitute (optional) and black pepper.
In a heavy skillet, heat a tablespoon of extra virgin olive oil and brown chicken on both sides on medium high.
Turn heat down to medium and add garlic, ginger, and herbs. Saute in pan until soft. Be sure to turn the heat down a little, burnt garlic is NOT what you want! Trust us. 😉
Take lemon slices and top each piece of chicken. Cut the reserved lemon and add the juice of that lemon to the pan.
Add chicken stock to pan and let simmer until the stock reduces down by half.
Pour honey in pan and on chicken and cook for 2 minutes.
Turn broiler on high and cook 3 minutes on each side. You should have a nice honey browned “skin”. DO NOT leave your broiler unattended. It cooks quickly!
Until the next time…
The Chewsy Lovers