Gordon Ramsay’s Sticky Lemon Chicken Recipe

This Gordon Ramsay’s Sticky Lemon Chicken is a quick and elegant recipe, which features golden chicken thighs coated in a sweet, tangy, and glossy sauce. It’s the perfect comfort food with a touch of flair, ready in about 30 minutes.

Gordon Ramsay’s Sticky Lemon Chicken Ingredients

• 8 chicken thighs
• 15ml (1 tbsp) olive oil
• 7g (½ tbsp) butter
• A few sprigs of fresh thyme
• 1 garlic bulb, halved crosswise
• A splash of balsamic vinegar
• 2 tbsp soy sauce
• 120ml (½ cup) water
• ½ lemon, thinly sliced
• 2 tbsp honey
• 15g (about 2 tbsp) chopped fresh parsley
• Salt and freshly ground black pepper, to taste

How To Make Gordon Ramsay’s Sticky Lemon Chicken

1. Brown the Chicken: Heat the olive oil and butter in a large skillet over high heat. Season the chicken thighs with salt and pepper. Place the chicken in the hot pan, skin-side down, and sear for 3–4 minutes per side until deeply golden brown.
2. Add Aromatics: Lower the heat to medium. Add the halved garlic bulb and the thyme sprigs to the pan alongside the chicken.
3. Deglaze and Simmer: Add a splash of balsamic vinegar and the soy sauce to the pan, scraping up any browned bits from the bottom. Pour in the water and bring the mixture to a simmer. Let it cook for 6–7 minutes, until the liquid has reduced by about half.
4. Add Lemon and Honey: Toss the thinly sliced lemon into the pan and drizzle the honey over the chicken. Turn the chicken pieces in the pan to coat them in the sticky, reducing glaze.
5. Finish and Serve: Continue to cook for another minute or two until the sauce is glossy and coats the chicken beautifully. Sprinkle with fresh parsley, spoon the extra sauce from the pan over everything, and serve immediately.

Recipe Tips

• How to get the crispiest skin? Start with a hot pan and place the chicken skin-side down. Don’t move the chicken for the first 3-4 minutes. This allows the skin to render its fat and develop a deep, golden-brown, and crispy crust.
• Why deglaze the pan? Those browned bits stuck to the bottom of the skillet after searing the chicken are packed with concentrated flavor. Deglazing with the balsamic vinegar and soy sauce lifts them off the pan and incorporates them into your sauce, making it much richer.
• How do I know when the sauce is reduced? The sauce is perfectly reduced when it has thickened enough to coat the back of a spoon and looks glossy. It should cling to the chicken rather than being watery.
• Can I use chicken breasts? Yes, but be careful not to overcook them. Chicken breasts are leaner than thighs and will cook faster. Sear them for 2-3 minutes per side and reduce the simmering time accordingly to keep them juicy.

What To Serve With Sticky Lemon Chicken

This saucy, flavorful chicken is perfect served over a base that can soak up the delicious glaze.

• Fluffy white or jasmine rice
• Creamy mashed potatoes
• Roasted asparagus or steamed green beans
• A simple green salad with a light vinaigrette

How To Store Sticky Lemon Chicken

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a skillet over low heat with a splash of water or chicken broth to loosen the sauce and prevent it from becoming too sticky.

Sticky Lemon Chicken Nutrition Facts

• Calories: 300kcal
• Protein: 25g
• Fat: 18g
• Carbohydrates: 10g
• Sugar: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Chicken Sandwich Recipe
• Gordon Ramsay Chicken Kiev Recipe
• Gordon Ramsay Lollipop Chicken Recipe