Baked Lemonade Chicken Thighs
This recipe for Baked Lemonade Chicken Thighs has bright and lemony notes along with a little sweetness for a great balance of flavors!
So I couldn’t think of a better way to describe it other than by putting “lemonade” in the recipe title.
Chicken thighs are such a budget friendly dinner too!
A simple marinade really delivers a yummy winner winner chicken dinner 🙂
Oh, and it’s truly a one pan dinner for easier clean up, how’s that for recipe bonus points?!
How to make Baked Lemonade Chicken Thighs
First put about 5 pounds of chicken thighs in a gallon size plastic bag.
That may seem like a lot, but it’s really only about 7 or 8 thighs.
Then add some lemon juice, brown sugar, Dijon mustard, olive oil, Worcestershire sauce, minced garlic, and lemon zest.
Also season with kosher salt, pepper, and crushed red pepper flakes.
Then massage the bag until the chicken is all coated.
And marinate in the fridge several hours or overnight.
Place the chicken thighs in a 9×13 casserole dish and season with more kosher salt, pepper, and crushed red pepper flakes.
I also added the leftover marinade and 3 tablespoons of butter to create a sauce in the dish for the chicken.
Bake in a 375 degree oven for 40 to 50 minutes, or until the internal temperature is above 165 degrees.
Serve Baked Lemonade Chicken Thighs with some extra lemon wedges over top 🙂
And some of the sauce from the dish spooned over the chicken, SOOOO YUMMY!
We kept this dinner nice and light with a side of grilled asparagus for a complete meal.
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If you like Baked Lemonade Chicken Thighs, you might also like these recipes…
Baked Spinach Ricotta Chicken
Raspberry Lemon Cheesecake Roll Ups
Marry Me Chicken Casserole
BBQ Chicken Thighs and Potatoes
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Baked Lemonade Chicken Thighs
Baked Lemonade Chicken Thighs is an easy and budget friendly dinner recipe with a flavorful lemony and sweet marinade baked in the oven
Ingredients
- 5 pounds chicken thighs
- 1/4 cup fresh lemon juice
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon zest (or more to make it extra lemony)
- 1 tablespoon Worcestershire sauce
- 5 to 6 cloves garlic
- kosher salt, pepper, crushed red pepper flakes
- 3 tablespoons butter cut in smaller pieces
- Optional: lemon wedges
Instructions
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Trim any extra skin from the chicken thighs if needed and place them in a gallon size plastic bag.
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Add the lemon juice, brown sugar, Dijon mustard, olive oil, lemon zest, Worcestershire sauce, garlic, kosher salt, pepper, and crushed red pepper flakes to the bag. Massage the bag until combined. Marinate in the fridge several hours.
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Place the chicken thighs in a casserole dish. Add the butter and sprinkle a little extra kosher salt, pepper, and crushed red pepper flakes over top.
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Bake in a 375 degree oven for 40 to 50 minutes, or until the internal temperature is above 165 degrees.
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Spoon some of the lemon butter sauce in the casserole dish over the chicken when serving and with extra lemon wedges to squeeze over top if desired.
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