I generally don’t advocate the preparation of anything with the word “sticky” in its description when feeding my children, but I will make an exception for this dish. It is so simple to prepare, taking about 25 minutes in total, leaving you plenty of time to wash off all of the sticky fingerprints left behind.
Sticky Lemon Chicken
I believe this dish originated with Gordon Ramsay
- 8 chicken thighs (or whatever pieces your family prefers)
- coarse salt and pepper
- glug of olive oil
- 3 cloves of garlic, peeled and crushed
- 1 tsp fresh thyme (or 1/2 tsp of dried)
- 1 Tbsp of cooking sherry or red wine vinegar
- 3 Tbsp of soy sauce
- 3 Tbsp honey
- 1 lemon washed and cut into thin slices (remove the pits if you can)
1) Season your chicken with the coarse salt and pepper. If you plan to eat this with rice, you should start that now.
2) Find a large sauce pan that will fit all of the chicken. Turn the heat to just below medium and add the olive oil, garlic and thyme. Add the chicken in batches, browning on all sides (be sure not to crowd the pan or it won’t brown properly).
3) Return all of the chicken to the pan and add the sherry/vinegar. Allow it to boil off, reducing by about half. Now pour the soy sauce and the honey directly over top of the chicken and give the pan a good shake to mix everything around.
4) Add about 1/2 cup of water and top with the chicken with the lemon slices. Turn the heat up to medium. It will all bubble away nicely and the sauce will start to thicken, almost into a syrup. Give it about 10 minutes to cook everything through and feel free to baste the chicken with a bit of the sauce every now and again.
5) Remove from heat and serve with rice and steamed broccoli, if you fancy.