This Sweet Lemon Chicken recipe is a light, refreshing dinner that is super easy to make on a weeknight.
It’s finally starting to feel like spring around here! In my opinion, lemon is THE flavor of spring.
I used drumsticks, but thighs or breasts would be good too.
How to Make Sweet Lemon Chicken
I marinated mine overnight in a gallon size plastic bag.
Put the drumsticks into the bag, then whisk soy sauce, lemon juice, and brown sugar in a bowl and pour over the chicken.
I added some crushed red pepper flakes to mine to add a little heat.
I also threw in some of the lemon wedges right into the bag.
Place the bag into a large bowl and keep in the fridge overnight.
I turned the bag a few times to make sure the sweet lemon marinade got all over the chicken.
When ready to bake, pour the chicken and all of the marinade and lemon wedges into a foil lined 9×13 baking dish.
Foil makes for easy clean up, I would imagine baked on brown sugar would be awful to clean.
Bake in a 425 degree oven for 30 minutes, flipping halfway through.
I turned the broiler on for about 2 minutes to get them nice and charred on the top.
The only problem we had was waiting until they cooled down to eat the Sweet Lemon Chicken!
They seriously smelled SO good, we kept trying to bite into them right away!
As a side dish I made with this lemon chicken is Orzo with Almonds, it was delicious together!
Try these Caribbean Jerk Chicken Legs
An easy recipe for boneless, skinless chicken that’s big on flavor.
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Sweet Lemon Chicken
Sweet lemon chicken is an easy and delicious one pan meal that the whole family will love
- 2 pounds chicken drumsticks (about 5 drumsticks)
- 1/2 cup soy sauce
- 3/4 cup brown sugar
- 2 lemons
- Optional: crushed red pepper flakes
Put chicken into a gallon size plastic bag. In a bowl, whisk together soy sauce, brown sugar, and the juice of 2 lemons (crushed red pepper also if desired). Pour the mixture into the bag of chicken (add a few of the squeezed lemon wedges). Put in a large bowl and marinate in the fridge overnight.
When ready to bake, place the chicken and marinade into a foil lined 9×13 baking dish. Bake at 425 degrees for 30 to 40 minutes, turning halfway through. If you want a charred top turn the broiler on for about 2 minutes.