Jewish Rosh Hashanah Honey&Lime Chicken Thighs
"I think you could use bone in legs and thighs. Just cook longer. For holidays, Rosh Hashanah."
Original is 8 servings
Ingredients
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- Sauce
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- Garnish
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Nutritional
- Serving Size: 1 (244.7 g)
- Calories 631.8
- Total Fat - 44 g
- Saturated Fat - 9.8 g
- Cholesterol - 166.7 mg
- Sodium - 795 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 2.1 g
- Sugars - 17.9 g
- Protein - 30.4 g
- Calcium - 27.6 mg
- Iron - 2 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees F.
Step 2
Season the chicken thighs with salt and lemon pepper to taste.
Step 3
Heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat.
Step 4
Spread the flour, seasoning to taste on a plate and dredge the chicken thighs in flour on both sides. Shake off any excess.
Step 5
Working in batches, place 4-5 the chicken thighs in the skillet, skin side down and sauté until browned, about three minutes.
Step 6
Turn and brown the other side.
Step 7
Remove to a paper-towel lined plate to drain. Repeat with remaining chicken adding more oil to the pan as necessary.
Step 8
Meanwhile, whisk together to honey, soy sauce and lime juice in a medium bowl.
Step 9
While whisking, slowly pour in the oil in a steady stream to create the sauce.
Step 10
Place the chicken thighs in a baking dish in a single layer.
Step 11
Brush with the glaze.
Step 12
Roast the chicken for 25 minutes or until the internal temperature registers 165 degrees, basting at least twice.
Step 13
Place the remaining glaze in a small saucepan and bring to a boil over high heat.
Step 14
Reduce heat to medium and simmer glaze until reduced, about 3 minutes.
Step 15
Once chicken is cooked, brush with the reduced glaze and garnish with chopped scallions and lime slices.
Tips
No special items needed.
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