Honey & Lemon Marinated Chicken Recipe

 

I grew up loving eating fried chicken wings. That’s what my mom cooked for us to make sure we eat the whole bowl of rice. Dipping with my favorite chili sauce just make it prefect. Sometimes, we just took it for granted and complained about eating the same dish all the time until I started cooking and realized; it’s never an easy job because everyday you just have to keep on thinking what to cook and of course to make everyone happy. Of course, I don’t have kids to deal with yet and taking the full advantage to eat whatever we feels like. Hubby not a picky eater but does not mean we can always have a college food all the time. A good fulfilling meal is a must when you’re working hard at work.

Today, I’m going to share with you my most popular or favorite dish from my home. Honey & Lemon chicken which I found this recipe 6 years ago and still cooking it every time I made “Nasi Lemak” for dinner. I remember the reason why I made this chicken back then was because I have no idea how to make curry. You can laugh at me. Trust me…. 6-7 years ago, I don’t even know how to cook but you’re learn when want to save some mullah especially in America, everything need to be tax plus tip for the server. Saving some cash does make a lot of different when you try to reach your dream. Okay…. Back on track. I was giving this chicken a try and figure if it taste good with the “sambal” & coconut rice. To my and hubby surprised, it did taste delicious to our liking and from that day onward, this chicken recipe have been following us every times we’re having nasi lemak. Trust me, I do crave for this chicken.

INGREDIENTS:

4 – 5 bone-in chicken tights

Juice & Zest of 1 large lemon

3 tablespoons honey

2 teaspoons finely chopped garlic

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

½ cup plus 2 tablespoons extra virgin olive oil

salt & ground pepper

 

Lemon Zest

METHOD:

1)     Preheat the over to 400F.

2)    In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and ½ cup of the olive oil.

3)    Place the chicken tights in a glass dish that holds them snugly in a single layer and add the marinade. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator. (turn chicken occasionally)

4)    Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low heat. Pat the chicken dry, and season with salt & pepper and place, skin side down, in the skillet.

5)    Cook until the skin is browned and crisp. About 5 minutes.

6)    Transfer the chicken, skin side up, to the prepared baking sheet.

7)    Bake about 20 minutes or until cooked through.