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Sticky Lemon Chicken

Posted by Denise on September 9, 2011

sticky lemon chicken in glenn's hands

Sticky Lemon Chicken is a stunner, good enough for company.

This is the wonderful chicken recipe I promised you in the last post. It isn’t very often that we find a recipe that we don’t feel the need to tweak. Normally we will make a new recipe as it is written the first time we make it, then change it to suit our tastes better the next time, even working on it 3 or 4 times to get it where we like it best.

This recipe was great right off of the page of Gordon Ramsey’s cookbook Fast Food. The chicken really does get sticky when the different ingredients are added. Sticky, but not really sweet, a little salty due to the soy sauce, the a really subtle lemon flavor. Oh, boy, this is good chicken! We don’t like a heavy lemon flavor with meat and this recipe doesn’t disappoint. The chicken flavor shines through.

I have added a little to the instructions to help those who are learning, but the recipe is true to the book. We hope you like it as much as we do!




Sticky Lemon Chicken

Makes 4 servings 

sticky lemon chicken ingredients 


Makes 4 servings

As always when dealing with chicken, do not allow raw chicken meat or juices to come in contact with other foods and do not re-use any plates, cutting boards, knives, or anything else without washing with hot soapy water first to avoid contamination. Remember to wash your hands after touching raw chicken or anything that has touched the chicken.


1  Large chicken cut into pieces or 8-10 pieces (we used thighs)

         Sea salt and fresh ground pepper to taste

3-4   Tablespoons olive oil

1       Head of garlic, cut in half horizontally

         Fresh thyme sprigs

2-3   Tablespoons sherry vinegar

2       Tablespoons dark soy sauce

3       Tablespoons honey

1       Lemon, sliced very thinly

1       Bunch of Italian parsley, chopped





1.  Rinse the chicken and pat it mostly dry with paper towels. Throw the paper towels away. Season the chicken with the salt and pepper.


              sticky lemon chicken seasoning chicken



2.  Heat the olive oil over high heat in a heavy frying pan on the stove. Brown the chicken pieces (in batches if necessary) with the garlic and thyme for 2 to 3 minutes on each side until golden brown.



cutting garlic head for sticky lemon chicken


                              browning sticky lemon chicken in pan


browning chicken for sticky lemon chicken



3.  Return all of the chicken pieces to the pan, add the sherry vinegar, and bubble until reduced by half. Drizzle the soy sauce and honey over and shake the pan to mix.


       (Our note: turn heat down to medium to keep from burning the chicken. It is normal for the sugars in the honey to get very brown, but watch it closely to keep it from burning.)



4.    Pour in a splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.


                sticky lemon chicken cooking in pan



5.  Transfer the chicken to a platter and sprinkle the chopped parsley over all. Serve while hot.


sticky lemon chicken on gold platter

Although the chicken looks a little dark on the edges, it is not burned. It gets very brown because of the natural sugar in the honey. Watch it closely as it cooks.


sticky lemon chicken completed





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