Lemon Ginger Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
7 hrs 10 mins
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Servings
4 servings
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Calories
680 kcal
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Course
Main Course
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Cuisine
Vietnamese
Lemon Ginger Chicken
Description
This Lemon Ginger Chicken recipe begins by marinating skin-on chicken thighs and drumsticks in a mixture of soy sauce, finely chopped ginger, chili flakes (optional), and lemon zest. The marinade lasts a minimum of six hours or up to 24, allowing deep flavor penetration. The chicken is then roasted alongside quartered red onions and lemon slices until browned and tender at around 400°F.
While roasting, a glaze is prepared by gently simmering pan juices with butter, honey, and lemon zest until reduced. This is then poured over the chicken to add a glossy finish and intensified flavor. The preparation emphasizes the juiciness of dark meat, with the skin crisping in the oven under space between pieces to allow even cooking.
This chicken pairs nicely with side dishes like steamed rice or wilted greens. It suits meals where moist, flavorful dark meat is preferred, especially given the marinade's citrus and ginger brightness balanced by sweet honey and savory soy.
Notes caution against substituting chicken breasts because they cook faster and dry out more easily due to lower fat content. The recipe favors thighs and drumsticks for their richer flavor and juiciness. Adjusting cooking time is essential if substituting, with emphasis on preserving crispy skin and tenderness.
Ingredients
For the lemon ginger chicken
- 1 tablespoon chili flakes hot pepper, optional
- 1 inch (2.5 cm) ginger finely chopped, piece
- 6 tablespoons soy sauce tamari, or coconut aminos, low sodium
- 2 pounds 4 ounces chicken thigh skin-on
- 2 pounds 4 ounces chicken drumstick skin-on
- 2 (12 oz) red onions peeled and quartered
- 1 lemon zested then sliced into rings, preferably organic
- 1 tablespoon (1/2 oz / 14 g) butter
- 2 tablespoons honey
For the wilted greens
- 1 tablespoon (1/2 oz / 14 g) butter
- 1/2 tablespoon vegetable oil mild
- 1 shallot sliced
- 3 garlic sliced, cloves
- green leafy vegetable like kale, broccoli, and fine green beans, thinly sliced, selection of greens
- water
- salt freshly ground
- black pepper freshly ground
- chili flakes or chili oil
- Steamed rice for serving
Instructions
Make the lemon ginger chicken
- In a small bowl, mix together the dried chiles, if using, the ginger, and the soy sauce.
- Place the chicken pieces in a re-sealable bag or container, pour in the marinade, and toss to coat. Refrigerate for at least 6 hours, or up to 24 hours.
- Preheat the oven to 400°F (200°C).
- Dump the chicken pieces and marinade into a large roasting pan and arrange in a single layer with 1 to 2 inches (2.5 to 5 cm) of space between each piece of chicken. Add the onion quarters, then arrange the lemon slices in between the pieces of chicken.
- Roast, basting halfway through, until the chicken starts to brown and become tender, about 35 minutes.
- Spoon any juices from the roasting pan into a small saucepan, then return the chicken to the oven.
- Set the saucepan over medium-low heat and add the butter, honey, and lemon zest. Bring to a gentle boil and let bubble until the sauce has reduced by a third, 5 to 10 minutes.
- Remove the chicken from the oven and pour the honey sauce evenly over the chicken. Return to the oven and cook until the chicken is cooked through, with an internal temperature of 165°F (74°C), and the skin is caramelized, 5 to 10 minutes. It’s ok if the internal temperature is significantly higher at this point. Remove from the oven and let rest for 5 minutes before serving.
Prepare the wilted greens
- In a medium skillet over medium heat, warm the butter and oil. Toss in the shallot and cook until just beginning to color, 2 to 3 minutes.
- Add the garlic and cook for 30 seconds, stirring to keep it from burning. Toss in the sliced vegetables and a splash of water. Season with salt and pepper. Cook the vegetables, stirring constantly, until just tender, about 5 minutes.
- Serve the chicken with an option of more dried chiles or chile oil, steamed rice, and vegetables.
Notes
- Chicken breast is not recommended as a substitute due to quicker cooking and risk of dryness.
- Marinate the dark meat chicken for at least 6 hours to infuse flavor and maintain juiciness.
- Roast with space between pieces to promote even browning and crisp skin.
- Use the glaze made from pan juices, butter, honey, and lemon zest to finish and enhance the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 680kcal | 34% |
| Carbohydrates | 15g | 5% |
| Protein | 50g | 100% |
| Fat | 47g | 72% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 207mg | 69% |
| Sodium | 1066mg | 44% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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