Winter is on its way out here in California, and it is taking our Meyer lemons with it. I am still buying them when I see them, but seeing them less often. The frenzy to use them every possible way is on.
My Sticky Lemon Chicken is the perfect way to use Meyer lemons, outside of dessert.
Sticky lemon chicken is simple to make and delicious to eat. The sauce uses just a few ingredients you probably already have on hand and the chicken cooks in the oven.
As the chicken cooks and the sauce reduces, it creates a sticky glaze over the crispy chicken skin. Served with rice to soak up the sauce and a green salad, you have the perfect meal.
- 4-6 chicken pieces (used drumsticks)
- 1-2 tablespoons olive oil
- Juice of two Meyer lemons (about ¼ cup)
- 2 cloves garlic, finely minced
- 1 large shallot, finely minced
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 hot chile finely chopped, (I used a Thai chili, but you could substitute crushed red pepper flakes)
- 3-4 tablespoons honey
- Pat chicken pieces dry and place in a glass baking dish. Chicken pieces will brown better if they are not touching. Pour the olive oil over the chicken and move the chicken around in the oil to coat each piece. Place the chicken in a preheated 350-degree oven to start cooking while you prepare the sauce.
- Mix all the ingredients for the sauce, except the honey, in a small saucepan. Cook over low heat for 5 minutes. Remove the pan from the heat and allow to cool slightly, then add the honey. Mix well. Remove the chicken from the oven and pour the sauce over the chicken. Continue baking for a total of 50 minutes or until the internal temperature of the chicken reaches 165 degrees F. Baste the chicken with the sauce midway through the cook time.
- Remove the chicken from the oven and allow it to rest for 5 minutes before serving for maximum stickiness. Spoon the sauce over hot rice.