| Honey-Lavender-Lemon Chicken |
Author: Nicole
Ingredients
- 3 tablespoons honey
- 2 teaspoons dried lavender buds
- Zest and juice from one lemon
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 3 fresh thyme sprigs
- 8 boneless/skin-on chicken thighs
Instructions
- In a bowl or resealable bag, mix honey, lavender, lemon zest, lemon juice, olive oil, garlic and 1 teaspoon Kosher salt and ½ teaspoon freshly ground black pepper. Add chicken thighs and thyme sprigs. Marinate overnight or at least 8 hours.
- Preheat grill to medium. Grill chicken for about 10-12 minutes, turning once. Cook until browned, crisp at the edges and cooked through. (See notes for using the sous-vide method.)
- Serve hot or at room temperature.
Notes
* Using the sous-vide method: Cook at 167°F for 45 minutes and then finish them on the gas grill set to high for just a few minutes. Flip them regularly to ensure nice grill marks and so they finish cooking. Make sure to watch them carefully as the skin on the thighs and honey in the marinade make it easier to burn.
* You can use any type of chicken thigh, chicken breast or pork tenderloin with this marinade. For the chicken it could be with skin and/or bones or without.
* You can use any type of chicken thigh, chicken breast or pork tenderloin with this marinade. For the chicken it could be with skin and/or bones or without.
Recipe by Riegl Palate at https://www.rieglpalate.com/honey-lavender-lemon-chicken/