Sticky Summer Chicken Thighs
Delight your taste buds with this irresistible honey mustard lemon chicken recipe. Zesty lemon juice, sweet honey, pungent mustard, and savory Worcestershire sauce come together to create a marinade that infuses each juicy chicken thigh with a burst of flavor. The aroma of garlic and cracked black pepper permeates the air as the chicken roasts in the oven, resulting in tender, succulent meat with a golden glaze. Serve this dish as a comforting and satisfying meal that is sure to please both family and friends alike.
— Constant Cookbook
Ingredients
- 1 tbsp black peppercorns
- 2 lemons
- 2 tbsp of clear runny honey
- 1 dollop of wholegrain mustard to your taste
- 2 garlic cloves, crushed
- 1 tbsp Worcestershire sauce
- 10 boneless chicken thighs, skin on or off
- sea salt, to taste
Instructions
- Crush the sea salt, peppercorns and garlic.
- Squeeze the juice of the lemons and sieve it in to a large bowl. Add the honey, Worcestershire sauce and the mustard and mix thoroughly. Add the crushed salt, garlic and peppercorns and mix again.
- Place the chicken in to a roasting dish, ensuring they are not over lapping. Pour the marinade over the chicken and rub in. Leave in the fridge to marinate for a minimum of 1 hour.
- Daub a thin glazing of honey over the thighs and place in a preheated oven at 200C (fan, a little higher for a conventional oven) and cook for 45 minutes, turning half way through.
Yield
Serves 5
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