Spicy chicken pieces with sticky lemon sauce served over rice. Sweetness and stickiness come from the honey in the sauce.
Course Main Course
Cuisine American, Chinese
Keyword chicken, honey, lemon, sticky
Budget Cheap
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Resting Time 5 minutesminutes
Servings 3servings
Calories 624kcal
Equipment
9" x 13" Ovenproof baking dish or a baking sheet with a lip to contain the chicken marinade
Small saucepan
Ingredients
4chicken piecesI used drumsticks
2tablespoonsolive oil
1large shallotfinely minced
2clovesgarlicfinely minced
Juice of two lemonsabout ¼ cup
1hot chili finely chopped(I used a Thai chili, but you could substitute crushed red pepper flakes)
¼teaspoonblack pepper
½teaspoonsalt
3tablespoonshoney
2 cupscooked rice
2tablespoonsgreen onions (optional)sliced for garnish
Instructions
Pat chicken pieces dry and place in a glass baking dish. Leave space between pieces. Chicken will brown better if the pieces are not touching.
Brush olive oil over the chicken and move the chicken around in the oil to coat each piece. Place the chicken in a preheated 350-degree oven to start cooking while you prepare the sauce.
Add the remaining olive oil (1-1.5 tablespoons) into a small saucepan over medium heat.
Add the shallot, garlic, lemon juice, salt, pepper, and red chili flakes. Cook over low heat, stirring frequently for 5 minutes.
Remove saucepan from heat and let cool for 5 minutes.
Add the honey and stir to combine.
Remove the chicken from the oven and pour the sauce over the chicken. Brush to cover evenly.
Continue baking for a total of 50 minutes or until the internal temperature of the chicken reaches 165 degrees F. Baste the chicken with the sauce midway through the cook time. Do not flip the chicken pieces over.
Remove the chicken from the oven and allow it to rest for 5 minutes before serving for maximum stickiness. Pour the sauce off into a small bowl Spoon the sauce over hot rice.