Lemon Honey Teriyaki Chicken Thighs

Ingredients

• 4boneless, skin-on chicken thighs
• 1/2 tspsalt
• 1/2 tsppepper (optional)
• 1lemon
• 2 tspcornflour (or 2 tsp plain flour)
• 2 tbsplemon juice
• 1 tspgrated ginger
• 3 tbspsake (or 3 tbsp mirin)
• 3 tbsplight or regular soy sauce
• 1 tbspdark soy sauce (or 1 tbsp regular soy sauce)
• 1 tbspoyster sauce (or 1 tbsp regular soy sauce)
• 2 tbsphoney
• 2 tbspwater
• 1/4 tspsesame seeds
• 1 tspchopped spring onions

Instructions

1. 1

   Season the chicken

   Put the chicken thighs in a shallow container and season both sides evenly with salt and pepper. Leave to marinate for about 15 minutes. If you like, place the thighs meat-side up and lay two thin lemon slices on each.

2. 2

   Mix the sauce

   Whisk the lemon juice, grated ginger, sake, light or regular soy sauce, dark soy sauce, oyster sauce, honey and water together in a small bowl.

3. 3

   Dust the meat

   Remove any lemon slices. Sprinkle 1/2 teaspoon of cornflour over the meat side of each thigh, using 2 teaspoons in total, and pat it into an even layer. Keep the skin free of cornflour.

4. 4

   Heat the pan

   Warm a non-stick frying pan over medium-high heat for 2 to 3 minutes. Add the thighs skin-side down without adding oil.

5. 5

   Crisp the skin

   Cook over medium-high heat for about 8 minutes, until the skin is golden brown and crisp.

6. 6

   Brown the meat

   Turn the thighs over and cook for about 5 minutes, until the meat side is golden brown.

7. 7

   Thicken the sauce

   Pour the sauce into the pan and cook over medium-high heat for about 5 minutes, until it thickens. Keep the meat side facing down and spoon sauce over the skin as it cooks.

8. 8

   Slice and serve

   Once the sauce has a honey-like thickness, take the pan off the heat. Slice each thigh into 5 strips and arrange over a bowl of rice and vegetables. Spoon over the sauce and, if you like, finish with roasted sesame seeds and chopped spring onions.

What is lemon honey teriyaki chicken?

Teriyaki is a Japanese-style approach to cooking with a glossy, sweet-savoury glaze; this American-cuisine version pairs soy and oyster sauces with lemon and honey. The citrus brightens the sweetness, while the chicken skin browns in the pan without added oil.

Crisp skin and a sticky glaze make this a satisfying dinner, and the sliced thighs are also easy to pack for lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 635 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while honey and the rice served alongside contribute carbohydrates. The skin and sauce ingredients contribute fat, so balance the bowl with a generous serving of vegetables alongside the rice and chicken.

The lemon and sauce

Fresh lemon: the recipe uses lemon juice in the sauce and optionally uses thin slices while the chicken rests. The juice provides the main citrus flavour; remove the slices before cooking.

Balanced glaze: honey brings sweetness, while soy and oyster sauces add savoury depth. Sake and ginger round out the mixture, and water helps it coat the chicken as it reduces.

Getting crisp, oil-free skin

Dry contact: use a preheated non-stick pan and start with the thighs skin-side down, with no oil. Leaving them undisturbed for about 8 minutes gives the skin time to turn golden and crisp.

Cornflour placement: pat it onto the meat side only. Keeping it off the skin helps the skin brown directly against the pan.

When the chicken is done

Colour and timing: the skin should be golden and crisp after about 8 minutes, followed by about 5 minutes on the meat side. Pan heat and thigh size can affect the timing, so check that the chicken is cooked through before serving.

Glaze cue: allow the sauce to cook for about 5 minutes, until it thickens to a honey-like consistency. Spoon it over the skin while it reduces, then take the pan off the heat.

Serving the chicken

Rice and vegetables: serve the sliced chicken over a bowl of rice with vegetables, as suggested in the method. Spoon the remaining glaze over the top so it reaches the sides and base of the bowl.

Lunch box: the recipe description also suggests serving the chicken cold. Pack it with rice and vegetables, keeping the sauce with the chicken so it can be spooned over when you eat.

Small ingredient swaps

Sake: mirin can replace it in the same stated amount, giving the sauce a sweeter note.

Soy-based alternatives: plain flour can stand in for cornflour, and regular soy sauce can replace the dark soy sauce or oyster sauce as specified. These swaps will change the sauce's colour and flavour slightly.

Recipe notes & tips

• Pat the cornflour onto the meat side evenly, keeping it away from the skin.
• Preheat the non-stick pan for the full 2 to 3 minutes before adding the chicken.
• Start the thighs skin-side down and avoid moving them while the skin crisps.
• Whisk the sauce before adding it so the honey and other ingredients are combined.
• Spoon the reducing glaze over the skin as directed to coat the thighs.
• Slice each thigh into 5 strips for serving.

Variations

• Use mirin: swap it for the sake in the same stated amount for a sweeter sauce.
• Use plain flour: replace the cornflour with 2 teaspoons of flour and pat it onto the meat side.
• Use regular soy sauce: substitute it for the dark soy sauce or oyster sauce as listed.
• Add lemon slices: rest two thin slices on each meat-side-up thigh during the 15-minute marinade, then remove them before cooking.
• Finish with sesame: scatter roasted sesame seeds over the sliced chicken before serving.

Common mistakes to avoid

• Cornflour on the skin: it can interfere with browning; pat the coating onto the meat side only.
• Adding oil: this method relies on the chicken skin rendering in the pan; use a non-stick pan and add no oil.
• Turning too soon: the skin needs about 8 minutes to brown; leave the thighs skin-side down while it crisps.
• Sauce too thin: keep cooking until it reaches a honey-like thickness before taking the pan off the heat.
• Skipping the spooning: spoon the sauce over the skin while it thickens so the glaze coats the chicken.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave until hot throughout; the skin may soften after storage. The recipe also suggests serving the chicken cold.

Frequently asked questions