Thursday, March 26, 2020

Honey Lime Chicken Thighs from Essie Lang, author

So often I hear people saying that the thighs are the most flavorful part of the chicken. I tend to agree, so when I saw this recipe in my local newspaper, I knew I had to try it.

I've played around with it, of course, and substituted fresh limes for the lemons they listed, because if you know me by now, I love limes and add them to everything possible.  I didn't have a red onion on hand so used just a standard yellow one. And, being out of dried oregano -- I tend to use a mixed Italian season whenever I make pasta sauce -- I used thyme.

I made this in the days when my family came over for Sunday dinner but the recipe says it serves 4. It actually served 6. And if it's just you, it's easy to cut back on the ingredients.

I'll definitely be making this again and my just try lemons next time, to see which I might prefer.

What you'll need:

8 skinless, boneless chicken thighs
3 tbsp extra-virgin olive oil
1/2 yellow onion, thinly sliced
1/4 c. orange juice
3 tbsp. honey
2 tbsp. water
1 thinly-sliced lime
1/2 tsp. dried thyme
2 tbsp. chopped fresh basil leaves
salt and pepper to taste

What to do:

Preheat the oven to 200F.

After patting dry the thighs, season with salt and pepper and let rest at room temperature while prepping other ingredients.

Add olive oil to a large cast-iron skillet or a non-stick skillet and heat over medium-high until shimmering, then reduce temperature to medium.

Trying not to overcrowd, add the thighs and sear until golden brown on one side, about 10 minutes; then flip and do the same.  They're done when a thermometer inserted into the thickest part, reads 165F.

Transfer browned chicken to ovenproof dish, cover and keep warm in oven.

In the same skillet, over medium heat, add onions and cook until soft, about 4 minutes. Add orange juice, honey, water, lime slices and thyme. Bring to a boil. Reduce heat and simmer for 2 minutes. Return chicken thighs to the skillet and turn over to coat with the sauce.

Sprinkle with the fresh basil once plated.


Exciting News: Book #2, DEATH ON THE PAGE is out!

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, now, also in trade paperback!

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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