Honey Garlic Lemon Pepper Chicken Thighs
Serves 6
5 mins prep
5 mins cook
30 mins Marinate
0 mins total
These Honey Garlic Lemon Pepper Chicken Thighs are exploding with rich and bold flavors for an easy meal your whole house will love. Bbq, bake or air fry, these chicken thighs are healthy, flavorful and totally delicious. Marinate for at least 30 minutes or make the day before and have dinner on the table in no time!
In a large bowl, combine the minced garlic, honey, coconut aminos, lemon zest, lemon juice, black pepper, salt, parsley and oil. Whisk together until thoroughly combined.
Add the chicken thighs to the bowl or ziplock resealable bag, ensuring each piece is coated well with the marinade. Allow the chicken to marinate for at least 30 minutes. For best results, marinate for 2 to 4 hours in the refrigerator or overnight. Halfway through give the chicken a good shake or flip to be sure all sides marinate.
Grill directions: Preheat the grill or grill pan to medium high heat. Remove the chicken from the marinade and place directly on the hot grill. Add a spoonful of the chunks from the marinade on top of the chicken prior to discarding excess the remaining marinade. Grill for 4-5 minutes on each side until the chicken is cooked through or until the internal temperature reaches 165 degrees Fahrenheit.
Oven directions: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil. Place a wire rack on top of the baking sheet and arrange the chicken thighs on the rack. This will allow for better air circulation and even cooking. I like using my cooking cooling rack and placing directly on top of the pan. Pour a spoonful of marinade on top of each thigh and discard the rest.
Bake for about 25-30 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the exterior is nicely browned. If desired, broil for the last 2-3 minutes for extra crispiness.
Air Fryer: Preheat the air fryer to 375. Remove chicken from the marinade and place directly in the air fryer basket, ensuring they do not overlap, you may need to work in batches. Top each thigh with a spoonful of the marinade and cook for approximately 10-15 minutes on each side or until the internal temperature has reached 165 degrees Fahrenheit.
Once cooked, let the chicken thighs rest for 5 minutes to allow the juices to redistribute.
Garnish with freshly chopped parsley and extra fresh cracked pepper if desired. Serve with a lemon wedge to squeeze on top if desired.