Tarragon & Honey Lemon Chicken Thighs
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Tender and juicy chicken thighs tossed in a blend of fresh tarragon, sweet honey, and zesty lemon: a perfect balance of herbaceous, sweet, and citrusy goodness. This dish is not only super tasty but also super easy to make: it’s become a family favourite of ours (and will likely become one of yours too!)
Dietary Preferences: High-protein, gluten-free, dairy-free*, nut-free, soy-free, egg-free
*dairy free if leaving out the optional butter
Macronutrients (per serving):
Carb Energy
15g | 60 kcal
Protein Power
16.1g | 64 kcal
Fat Fuel
20.5g | 185 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Why this chicken rocks
- Quick and easy to make
- Chicken doesn’t stick to the grill
- Naturally sweetened with honey & lemon
- Versatile (not limited to thighs)
Tarragon & Honey Lemon Chicken Thigh Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Chicken Thighs
Native to: World-wide (*domesticated)
Top 3 nutrients: protein, selenium, vitamin B12
This recipe calls for boneless chicken thighs, but the truth is, you can use chicken breast, drumsticks, wings… you name it! Just know that the cooking time required may alter.
*The domestication of chickens is believed to have originated from the red junglefowl (Gallus gallus) in Southeast Asia, particularly in what is now Thailand, Vietnam, Burma, and parts of Indonesia.
Honey
Native to: World-wide
Top nutrients: carbs (sugar), B vitamins, antioxidants
I always recommend using natural honey because it undergoes minimal processing, which means it retains more of its original nutrients and beneficial compounds. This includes enzymes, vitamins, minerals, and antioxidants. (It’s also much yummier!)
Lemon
Native to:Â Southeast Asia
Top 3 nutrients: vitamin C, potassium, vitamin B6
Nothing beats the bright and fresh flavour and acidity of freshly squeezed lemon juice! Any lemon variety you can get your hands on should do.Â
Tarragon
Native to:southern Europe to western Asia
Top nutrients: vitamin A, iron, fiber
Tarragon has become one of my favourite herbs. Feel free to use fresh or dried.
Corn Starch
Native to: Americas, particularly Mexico (corn)
Top nutrient: carbohydrates
While cornstarch doesn’t offer much flavour or a broad range of essential nutrients, it serves a specific purpose as a thickening agent.Â
Butter (cow-dairy)
Native to:Â world-wide (domesticated)*
Top nutrients: protein, calcium, vitamin D
A touch of butter softens the acidity of the lemon and adds a creamy touch to the sauce. Using some butter is optional – you can skip it if preferred.Â
*Milk cows are not native to a single specific location but have been bred and developed from wild aurochs over thousands of years. Aurochs were native to various parts of Europe, Asia, and North Africa.
Vegetable Oil
Native to:Â variety dependent
Top 3 nutrients: fats, vitamin E, omega 3 or 6Â
Avocado, sunflower, canola and grapeseed have mellow flavours and hold the best heat allowance.Â
Salt
Native to: world-wide
Table, kosher, sea, himalayan… whatever salt you have will do!Â
What to Serve With Tarragon & Honey Lemon Chicken Thighs
Tarragon and honey lemon chicken has a delightful and flavourful profile. To complement this dish, you might want to consider serving it with side dishes that balance the flavors and textures. Here are some suggestions:
- Roasted Vegetables: Roasted vegetables such as carrots, asparagus, or Brussels sprouts would pair well with the sweet and savoury flavours of the chicken.
- Mashed Potatoes: Creamy mashed potatoes can provide a comforting and neutral base that allows the chicken’s flavours to shine.
- Herb-Roasted Potatoes: Toss baby potatoes with olive oil and herbs like rosemary or thyme, then roast them until crispy for a delicious side.
- Quinoa or Couscous: Serve the chicken over a bed of quinoa or couscous for a light and fluffy accompaniment.
- Rice Pilaf: A flavourful rice pilaf with herbs, nuts, or dried fruits can complement the dish and add some complexity.
- Green Salad: A simple green salad with a lemony vinaigrette can provide a refreshing contrast to the richness of the chicken.
- Coleslaw: A light and tangy coleslaw can add a refreshing crunch to balance the richness of the chicken.
- Cucumber Salad: Sliced cucumbers with a light vinaigrette can be a refreshing and crisp side dish.
- Garlic Bread or Baguette: A slice of crusty bread or some garlic bread can be great for mopping up any delicious sauces from the chicken.
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Tarragon & Honey Lemon Chicken Thigh FAQ's
Can I use chicken breast instead?
This recipe calls for chicken thighs (I appreciate the juicy meat and crispy skin of thighs), but the truth is, you can use chicken breast, drumsticks, wings… you name it! The sauce is simply delicious with chicken period.
Should I use bone-in or boneless chicken?
The world is your oyster with this one. Either will work just fine.Â
Can I pan-fry these?
For sure you can! I prefer the smoky char from the grill, but so long as you get the chicken cooked, you’re good to go. Same temperature guidelines and cooking times apply (over medium-high heat)
More campfire + grill recipes:
Tarragon and Honey Lemon Chicken Thighs
Tender and juicy chicken thighs tossed in a blend of fresh tarragon, sweet honey, and zesty lemon: a perfect balance of herbaceous, sweet, and citrusy goodness. This dish is not only super tasty but also super easy to make: it's become a family favourite of ours (and will likely become one of yours too!)
Notable Equipment
- 1 Saucepan
- 1 meat thermometer
- paper towel
Ingredients
For Chicken:
- 8 chicken thighs
- olive or vegetable oil, to prevent sticking
For Sauce:
- â…“ cup honey
- â…“ cup fresh lemon juice (approx 2 medium lemons)
- â…“ cup water
- 1 tsp dried tarragon (or 1 tbsp fresh)
- 1 tbsp corn starch
- 1 tbsp butter, optional, salted recommended
- 1-2 pinches salt omit if using salted butter
Instructions
- 1. With a paper towel, pat chicken thighs to remove moisture
- 2. Lightly coat with olive or vegetable oil
- 3. Barbecue (directly on grill or in cast-iron pan) for 8 - 10 minutes per side (when done, thermometer should read 165° -175° (boneless); 170°-180℉ (bone-in)
While chicken is cooking, prepare the sauce:
- 1. In a small saucepan, over medium-high heat, combine honey, lemon juice, butter, tarragon and salt (if using unsalted butter). Stir well.
- 2. Fill a measuring cup with â…“ cup of water. Add cornstarch and mix well
- 3. Add corn starch mixture to saucepan
- 4. Bring to a light boil then turn heat down to simmer for 1 minute
- 5. Remove from heat
Once chicken is done cooking, coat with sauce; using as much as desired
Notes
- This is also great using drumsticks or wings
- When checking the temperature: insert the thermometer parallel to the bone (if applicable) and as close to the thickest part of the thigh as possibleÂ
- Patting the meat dry before coating with oil prevents the chicken from sticking to the grill or panÂ
Nutrition
Serving: 1thighCalories: 309kcalCarbohydrates: 15gProtein: 16.1gFat: 20.5gSaturated Fat: 6.9gCholesterol: 93.9mgSodium: 76mgFiber: 0.1gSugar: 11.6g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
