Ingredients
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- 1 lemon*
- 3/4 cup water
- 1/4 cup honey
- 1/4 onion
- 4 cloves garlic
- 2 large sprigs fresh thyme (or 1/2 tsp. dried)
- 1/4 cup olive oil
- 2 Tbsp. soy sauce
- 2 tsp. salt**
- 1/2 tsp. pepper
- 1/2 tsp. smoked paprika
- 6 chicken thighs (about 1 and 1/2 lbs.)
Instructions
- Zest and juice the lemon. Add the juice and zest to a blender or food processor along with the water, honey, onion, garlic, thyme, olive oil, soy sauce, salt, pepper, and smoked paprika.
- Puree the ingredients until well-blended.
- Put the chicken thighs into a container or zip-top bag. Add the contents of the blender. If the chicken is not fully submerged, use a different container.
- Refrigerate chicken thighs in marinade for 1.5 hours.
- Remove chicken thighs from marinade and pat dry. Discard marinade. Cook chicken thighs in any way you’d like, such as in the air fryer, baked, or grilled.
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Notes
*Or use 3 tablespoons lemon juice and skip the zest mentioned in the instructions.
**If planning to marinate chicken for longer than 2 hours, omit the salt from the recipe. Otherwise, the chicken will end up too salty. Then you would season lightly with salt before cooking.