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Sticky Lemon Chicken

Servings: 3 -4 servings


  • 4-6 chicken pieces used drumsticks
  • 1-2 tablespoons olive oil
  • Juice of two Meyer lemons about ¼ cup
  • 2 cloves garlic finely minced
  • 1 large shallot finely minced
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 1 hot chile finely chopped (I used a Thai chili, but you could substitute crushed red pepper flakes)
  • 3-4 tablespoons honey


  • Pat chicken pieces dry and place in a glass baking dish. Chicken pieces will brown better if they are not touching. Pour the 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.
  • Mix all the ingredients for the sauce, except the honey, in a small saucepan. Cook over low heat for 5 minutes. Remove the pan from the heat and allow to cool slightly, then add the honey. Mix well. Remove the chicken from the oven and pour the sauce over the chicken. 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.
  • Remove the chicken from the oven and allow it to rest for 5 minutes before serving for maximum stickiness. Spoon the sauce over hot rice.