Crispy Citrus-Glazed Chicken Thighs
This Crispy Citrus-Glazed Chicken Thighs recipe combines zesty lemon flavors with a crunchy Panko coating that your family and guests will adore. Inspired by RSC #15, this dish showcases a delightful contrast of savory and sweet, offering a unique way to enjoy chicken. The thighs are marinated to perfection, ensuring every bite is packed with flavor before being baked to a crunchy golden finish. Drizzling a luscious lemony sauce enhances the dish, making it an eye-catching centerpiece for any meal. Perfect for weeknight dinners or special occasions, this recipe demonstrates how simple techniques can transform familiar ingredients into something extraordinarily satisfying.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Fresh lemon zest
1 1/2 tablespoons (Zest from about 3 medium lemons)
Fresh lemon juice
1/2 cup (Juiced from the lemons used for zesting)
Dark brown sugar
1/2 cup (Packed)
Salt
1/2 teaspoon (To taste)
Black pepper
1/2 teaspoon (To taste)
Boneless skinless chicken thighs
6 (Trimmed)
Flour
1/2 cup (For dredging)
Eggs
2 (Beaten)
Black pepper
1/4 teaspoon (For egg mixture)
Salt
1/4 teaspoon (For egg mixture)
Panko breadcrumbs
1 - 1 1/2 cups (For coating)
Dark brown sugar
2 tablespoons (Packed for the sauce)
Cornstarch
1 1/2 tablespoons (For thickening the sauce)
Cold water
3 tablespoons (For mixing with cornstarch and adding to the sauce)
Butter
1 tablespoon (For adding to the sauce)
Instructions
1
In a bowl, mix together the lemon zest, lemon juice, dark brown sugar, salt, and black pepper to create the marinade.
2
Place the boneless skinless chicken thighs into the marinade, covering them well. Allow them to marinate in the refrigerator for 2-3 hours, turning occasionally to ensure even flavor absorption.
3
Preheat your oven to 350°F (175°C). Prepare three separate containers: place the flour in the first, whisk the eggs with the additional salt and pepper in the second, and fill the third with the Panko breadcrumbs.
4
Remove a chicken thigh from the marinade, allowing excess liquid to drip off, and dredge it in the flour, ensuring it is fully coated. Next, dip it into the egg mixture, and then coat it in the Panko crumbs thoroughly. Repeat for all chicken thighs.
5
Arrange the coated chicken thighs in a single layer in a greased baking dish.
6
Bake uncovered in the preheated oven for 40-50 minutes, or until the chicken is cooked through and the juices run clear.
7
While the chicken is baking, prepare the sauce by pouring the leftover marinade into a small saucepan. Add enough water to reach 1 1/3 cups of liquid.
8
In a small bowl, combine the cornstarch with 3 tablespoons of cold water, stirring until smooth, then add this mixture to the saucepan.
9
Stir in the additional brown sugar and butter, and simmer the sauce over low heat, stirring regularly until it thickens slightly.
10
Once the chicken is finished baking, drizzle the citrus sauce over each piece while transferring them to a serving plate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Crispy Citrus-Glazed Chicken Thighs?
The dish features a zesty lemon flavor combined with a savory and sweet profile, highlighted by dark brown sugar and a crunchy Panko coating.
What type of chicken is best for this recipe?
The recipe specifically calls for 6 boneless skinless chicken thighs, trimmed of excess fat.
How long should I marinate the chicken thighs?
You should marinate the chicken in the refrigerator for 2 to 3 hours, turning them occasionally for even flavor.
What ingredients are used in the citrus marinade?
The marinade consists of fresh lemon zest, fresh lemon juice, dark brown sugar, salt, and black pepper.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long does it take to bake the chicken?
The chicken thighs should bake uncovered for 40 to 50 minutes until the juices run clear.
What is the process for coating the chicken?
Use a three-step dredging process: first coat in flour, then dip in a seasoned egg wash, and finally coat thoroughly in Panko breadcrumbs.
How many lemons do I need for this recipe?
You will need approximately 3 medium lemons to produce 1 1/2 tablespoons of zest and 1/2 cup of juice.
How is the citrus sauce prepared?
The sauce is made by simmering the leftover marinade mixed with water, a cornstarch slurry, additional brown sugar, and butter until thickened.
What provides the 'crispy' texture in this dish?
The crispiness comes from the Panko breadcrumb coating which is baked to a golden finish.
Is the sauce applied before or after baking?
The sauce is drizzled over the chicken pieces once they have finished baking and are being transferred to a serving plate.
What is the purpose of cornstarch in this recipe?
Cornstarch is mixed with cold water to create a slurry that thickens the citrus sauce.
Can I use light brown sugar instead of dark brown sugar?
Yes, though dark brown sugar is specified for its deeper flavor and higher molasses content.
Should the baking dish be prepared in any special way?
Yes, the chicken should be arranged in a single layer in a greased baking dish.
Is it safe to use the leftover marinade for the sauce?
Yes, because the recipe instructs you to simmer the marinade in a saucepan, which kills any bacteria from the raw chicken.
What is the total liquid amount needed for the sauce?
You should add enough water to the leftover marinade to reach a total of 1 1/3 cups of liquid.
Are there eggs in this recipe?
Yes, 2 beaten eggs are used as a binder to help the Panko breadcrumbs stick to the chicken.
What spices are used for seasoning the egg mixture?
The egg mixture is seasoned with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Can this recipe be made gluten-free?
While the standard recipe uses flour and Panko, you can substitute them with gluten-free flour and gluten-free Panko crumbs.
Does the recipe require butter?
One tablespoon of butter is added to the sauce during the simmering process to add richness.
Can I use chicken breasts instead of thighs?
Yes, but you will need to adjust the baking time to ensure the leaner breast meat doesn't dry out.
How many servings does this recipe yield?
Based on the 6 chicken thighs listed, it typically yields 3 to 6 servings depending on appetite.
What is Panko?
Panko are Japanese-style breadcrumbs that are larger and airier than traditional breadcrumbs, providing a crunchier texture.
Why is cold water used for the cornstarch?
Cold water is used to dissolve the cornstarch smoothly to prevent lumps from forming when added to the hot sauce.
Do I need to cover the chicken while it bakes?
No, the chicken should be baked uncovered to allow the Panko coating to become crispy and golden.
What should the consistency of the sauce be?
The sauce should be simmered until it thickens slightly into a luscious glaze.
Is this a fast-weeknight meal?
While the active prep is simple, it requires 2-3 hours of marinating time and 40-50 minutes of baking.
What prevents the chicken from being dry?
Using chicken thighs (which are naturally juicier than breasts) and the 2-3 hour marination process ensures flavor and moisture.
Should the chicken be at room temperature before dredging?
The recipe suggests taking it straight from the refrigerator after its 2-3 hour marinating period.
Can I make this recipe more spicy?
Yes, you could add red pepper flakes to the marinade or the Panko breadcrumbs for a spicy kick.