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:
- ⅓ cup honey
- ⅓ cup fresh lemon juice (approx 2 medium lemons)
- ⅓ 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 ⅓ 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 possible
- Patting the meat dry before coating with oil prevents the chicken from sticking to the grill or pan
Nutrition
Serving: 1thighCalories: 309kcalCarbohydrates: 15gProtein: 16.1gFat: 20.5gSaturated Fat: 6.9gCholesterol: 93.9mgSodium: 76mgFiber: 0.1gSugar: 11.6g
Tried this recipe?
Click on the stars to leave a rating!