Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work well with this recipe, but keep in mind they cook faster and can dry out more easily than thighs. Reduce the cooking time by about 5 minutes (depending on thickness) and be extra vigilant with your meat thermometer to prevent overcooking.

What can I substitute for coconut aminos?

If you don't have coconut aminos, you can use soy sauce as a direct replacement, though the flavor will be slightly saltier and less sweet. For a closer match, try using 1/3 cup soy sauce mixed with 2-3 teaspoons of brown sugar or honey.

How long should I really marinate the chicken?

While 30 minutes will impart some flavor, marinating for 2-4 hours (or overnight) allows the flavors to penetrate deeper into the meat. However, don't exceed 24 hours, as the acid in the lemon juice can start to break down the protein too much, affecting texture.

Can I make the marinade ahead of time?

Definitely! The marinade can be made up to 3 days ahead and stored in the refrigerator. This is a great time-saving trick—just throw your chicken in when you're ready to start the marinating process.

Honey Garlic Lemon Pepper Chicken Thighs Recipe

Description

Honey Garlic Lemon Pepper Chicken Thighs are juicy, flavorful, and simple to prepare. This versatile recipe combines sweet honey, zesty lemon, aromatic garlic, and a punch of black pepper for a delicious main course, perfect for grilling, baking, or air frying. Serve with fresh parsley and lemon wedges for a bright, crowd-pleasing meal.

Ingredients

Units Scale

Main Ingredients

2 lbs. boneless, skinless chicken thighs
4 cloves garlic, finely chopped
3 Tbsp. honey (63g)
1/2 cup coconut aminos
Zest of one lemon
Juice of one large lemon (approx. 3–4 Tbsp.)
1/2 Tbsp. freshly ground black pepper
1/2 tsp. salt
1 Tbsp. olive oil
1 Tbsp. fresh chopped parsley, plus more for garnish
Fresh cracked pepper, for topping
Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Marinade: In a large bowl, combine the minced garlic, honey, coconut aminos, lemon zest, lemon juice, black pepper, salt, parsley, and olive oil. Whisk together until thoroughly combined to create a flavorful marinade.
Marinate the Chicken: Add the chicken thighs to the bowl or a zip-top resealable bag. Ensure every piece is coated well with the marinade. Marinate for at least 30 minutes; for best flavor, refrigerate and marinate for 2–4 hours or overnight, flipping halfway through if possible.
Grill Method: Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade and place on the hot grill. Spoon some of the marinade chunks on top before discarding the rest. Grill for 4–5 minutes per side, or until the internal temperature reaches 165°F.
Oven Method: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment or foil, place a wire rack on top, and arrange chicken thighs on the rack. Top each thigh with a spoonful of marinade, then discard the rest. Bake for 25–30 minutes, or until browned and the internal temperature reaches 165°F. Broil for the last 2–3 minutes if extra crispiness is desired.
Air Fryer Method: Preheat the air fryer to 375°F. Arrange marinated chicken thighs in the basket in a single layer. Top with a spoonful of marinade as desired. Air fry for about 10–15 minutes per side until golden and the internal temperature reaches 165°F. You may need to work in batches.
Rest the Chicken: After cooking, let the chicken thighs rest for 5 minutes to help retain their juices.
Garnish and Serve: Garnish with extra freshly chopped parsley and fresh cracked pepper. Serve with lemon wedges for a bright finish.

Notes

For best flavor, marinate the chicken overnight.
You can substitute coconut aminos with low-sodium soy sauce if desired (not gluten-free).
Use a cooking thermometer to ensure chicken is cooked to 165°F.
If broiling, watch closely to avoid burning.
Leftovers can be stored refrigerated for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe (about 2 chicken thighs)
Calories: 290
Sugar: 12g
Sodium: 675mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 32g
Cholesterol: 115mg