Ginger Lemon Chicken Recipe

Prep and marinate

Trim excess fat from 1 lb boneless skinless chicken thighs and pat dry with paper towel. Combine 2 tbsp minced fresh ginger, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tsp minced garlic, 2 tbsp soy sauce, 1 tbsp olive oil, 1.5 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Whisk until honey dissolves and mixture is uniform.

Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 1–2 hours. If short on time, marinate 15 minutes at room temperature.

Sear the chicken

Remove chicken from refrigerator about 10 minutes before cooking to come slightly toward room temperature. Heat a large skillet over medium-high heat and add 1 tbsp vegetable or neutral oil. When oil shimmers, remove chicken from marinade (reserve marinade) and place thighs in the pan, leaving space between pieces. Sear 4–5 minutes on the first side without moving until a deep golden crust forms.

Flip chicken and sear the second side 3–4 minutes until browned but not fully cooked through (internal temp about 150°F / 65°C). Transfer seared chicken to a plate and tent loosely with foil.

Deglaze and make sauce

Lower heat to medium. Pour the reserved marinade into the hot pan (careful — it may sputter) and add 3 tbsp chicken stock. Scrape any browned bits from the bottom of the skillet with a wooden spoon to release flavor. Bring the liquid to a simmer and cook 1–2 minutes to slightly reduce and heat through.

Whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir the slurry into the simmering sauce and cook, stirring, 1–2 minutes until sauce thickens slightly and becomes glossy.

Swirl in 1 tbsp unsalted butter and, if desired, 1 tsp additional lemon juice to brighten. Taste and adjust seasoning with a pinch of salt or pepper as needed.

Finish the chicken

Return the seared chicken to the skillet, spoon sauce over the pieces, and simmer gently 3–5 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce clings to the chicken. Baste once or twice while it finishes cooking.

Remove chicken to a serving platter, spoon remaining sauce over top, garnish with 2 tbsp chopped fresh cilantro or parsley and optional thin lemon slices. Serve immediately.