Honey Garlic Lemon Chicken with Cucumber Salad

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This Honey Garlic Lemon Chicken with Cucumber Salad bursts with flavor and is so easy to make. It has that balance of tangy and sweet with a touch of savory from soy sauce, plus, that refreshing cucumber salad on the side. So crisp, it’s like a little cooling break between bites of the juicy chicken.

And the best part is you don’t need much to make this dish your weeknight favorite. Just a handful of ingredients you probably already have in your pantry and fridge. And if you’re like me, you’re always on the hunt for recipes that feel like they came from a restaurant, but are easy to whip up at home. This is definitely one of them. So, let’s get cooking.

What You’ll Need

For the Chicken Marinade:

3 large chicken thighs (skin-on)
Oil (for frying)
1 tsp paprika powder
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp white or black pepper
½ cup cornstarch

For the Sauce:

2 tbsp butter
1 tsp garlic, minced
3 tbsp lemon juice
4 tbsp soy sauce
Freshly ground black pepper (to taste)
4 tbsp honey
3 tbsp water
1/2 tsp cornstarch (to thicken)

For the Cucumber Salad:

1 cucumber, thinly sliced
1/2 red onion, thinly sliced
Salt and pepper, to taste
1 tbsp olive oil
2 tbsp rice vinegar
A spoonful of chili crunch (optional, but adds a great kick)

For the Rice:

Steamed rice
Zest of 1 lemon
Chopped cilantro
Drizzle of olive oil
Pinch of salt

How to Make It

Marinate the Chicken:

Start by mixing paprika, garlic powder, onion powder, salt, and pepper in a bowl.
Coat the chicken thighs in this dry rub, then toss them in the cornstarch. Let them sit while you heat up a bit of oil in a skillet. This helps the coating crisp up when frying.

Fry the Chicken:

Heat some oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook until the skin is crispy, about 5-7 minutes. Flip and cook the other side for another 5 minutes.
Transfer the chicken to a baking tray and rest while you’re making the sauce.

Make the Sauce:

Mix garlic, lemon juice, soy sauce, honey, black pepper, water, and cornstarch in a bowl. Adjust the ingredients to taste.
In a skillet, melt the butter over medium heat and cook until slightly brown.
Pour in the sauce and cook until the sauce thickens.

Add the chicken back in

Add the chicken to the skillet. Let the chicken simmer in the sauce, turning occasionally to ensure it’s fully coated and absorbs all the flavors.
Continue cooking until the chicken reaches an internal temperature of 170°F.

Cucumber Salad:

Toss the cucumber and red onion with olive oil, rice vinegar, salt, pepper, and chili crunch.
Let it sit for a few minutes so the flavors can meld. This salad is a refreshing contrast to the rich chicken.

Serve It Up:

Serve with steamed rice (tossed with lemon zest, cilantro, olive oil, and a pinch of salt) alongside the cucumber salad.
Drizzle the honey garlic lemon sauce over the chicken thighs, making sure every bite gets coated in that sweet, tangy goodness.

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Side Dish Ideas

This dish is already a solid meal, but you can pair it with some other sides to make it feel even more special:

Roasted Asparagus: Lightly roasted with a squeeze of lemon and a sprinkle of Parmesan.
Garlic Butter Mushrooms: Sautéed in butter with a touch of garlic and fresh herbs.
Simple Miso Soup: A light, savory broth to balance out the sweetness of the honey garlic sauce.

Tips & Tricks

Cornstarch for Crunch: Don’t skip the cornstarch in the chicken marinade—it’s the secret to getting that perfect crispy coating.
Let the Chicken Rest: Once you’re frying the chicken on the skillet, give it a few minutes to rest. This helps the juices redistribute and keeps the chicken crispy and moist.
Adjust the Heat: If you like a little kick, add a pinch of chili flakes to the sauce. It adds just enough heat without overpowering the other flavors.
Make Extra Sauce: The honey garlic lemon sauce is so good you might want to make extra for dipping or drizzling over the rice.