Lemon-manuka honey chicken thighs is an easy dinner ready in less than 30 minutes with a mouthwatering honey flavor. Boneless and skinless baked chicken thighs are easy to make in one pan. The perfect weeknight or weekend recipe!
These sticky, saucy chicken thighs are perfectly paired with any grilled zucchini sides (shown here with chopped tomato-basil salsa). You can also use chicken breasts; just cook them a little longer, about 6 minutes per side.
INGREDIENTS
- 1 ½ tablespoons olive oil
- 8 (3-oz.) skinless, boneless chicken thighs
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced shallots
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon manuka honey
- 1 tablespoon chopped fresh oregano
DIRECTIONS
Step 1
Heat a large skillet over medium-high. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until browned and done. Transfer to a plate; keep warm.
Step 2
Add shallots to pan; reduce heat to medium, and cook 2 minutes or until beginning to brown and soften, stirring frequently. Add 2 tablespoons of water, juice, and honey to the pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano, and serve immediately.
Your lemon-manuka honey chicken thighs meal is ready! Enjoy.
