Chicken Lemonade Recipe

Make brine

In a large bowl or pot, combine 8 cups cold water, 3 tbs kosher salt, 2 tbs sugar, 1 cup fresh lemon juice, smashed garlic cloves, and peppercorns. Stir until salt and sugar dissolve.

Add the lemon slices to the brine, then submerge the chicken thighs in the brine. Use a plate to keep them submerged if necessary.

Cover and refrigerate 1 to 2 hours (no longer than 4 hours for smaller pieces). Brining improves juiciness and infuses a subtle lemon flavor.

Remove chicken from brine, discard brine, and pat thighs dry very well with paper towels. Allow chicken to rest 15 minutes at room temperature before cooking.

Prepare glaze

In a small saucepan, combine 1 cup fresh lemon juice, 1 cup low-sodium chicken stock, 3 tbs sugar, 2 tbs honey, and 1 tbs lemon zest. Bring to a gentle simmer over medium heat, stirring to dissolve sugar and honey.

Simmer 6–8 minutes to reduce slightly. In a small bowl, whisk the 1 tsp cornstarch with 1 tbs cold water to make a slurry, then whisk into the simmering glaze and cook 1–2 minutes until slightly thickened. Remove from heat and stir in 2 tbs unsalted butter until melted and glossy. Keep warm.

Season chicken

Pat-dry chicken thighs; rub with 2 tbs olive oil, then season with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 2 tbs chopped fresh thyme. Let sit while pan heats.

Cook chicken

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot. Place chicken skin-side down and sear 5–7 minutes, pressing slightly to ensure even contact, until skin is deep golden brown and crisp. Flip and sear the other side 3 minutes.

Brush a few spoonfuls of the warm lemonade glaze over each thigh, then transfer the skillet to a preheated 400°F (200°C) oven. Roast 12–16 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Halfway through roasting, baste with more glaze.

If you prefer a thicker, sticky finish, remove the chicken when close to 165°F, place back on stovetop over medium heat, and simmer glaze to intensify before coating and broiling 1–2 minutes to caramelize (watch closely).

Transfer chicken to a cutting board and let rest 5 minutes. Spoon remaining warm lemonade glaze from the pan over the thighs.

Sprinkle with chopped fresh parsley and additional lemon zest if desired. Serve with lemon wedges on the side.

Leftover glaze can be cooled and stored covered in the refrigerator up to 3 days; rewarm gently before using.