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Honey Garlic Lemon Chicken with Cucumber Salad

Honey Garlic Lemon Chicken with Cucumber Salad

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.
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Prep Time 10 minutes
Cook Time 8 minutes
Course Dinner, Chicken
Cuisine Fusion Food, Asian
Servings 3 people

Ingredients
  

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

Instructions
 

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.

Video

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