36 Reviews of Honey-Lemon Chicken Thighs

From: Laylagirl

On Dec 21, 2002

We really, really liked this chicken dish. The honey, lemon, and soy sauce is a brilliant combination of flavors. My family all agreed that this was something they would like to have again. Very easy to make and light on the budget. Thanks ChrisMc

From: Susan Kochman

On Feb 20, 2003

This one is very easy. We liked it very much. I used reduced sodium soy sauce, a whole can of low sodium chicken broth, and a whole onion. I froze half, and it reheated beautifully.

From: Charlotte J

On Sep 15, 2002

There was just enough lemon as not to over power this dish. This is a quick and easy ONE DISH meal. I used 3 pounds of chicken wings. Thank you Chris I will be preparing this dish again.

From: KLV

On Nov 9, 2002

We really liked this recipe - tasty and easy. I didn't have a lemon so I just used store bought lemon juice. We had it with broccoli on the side - maybe next time I'll add it to the dish.

From: Miraklegirl

On Jul 5, 2003

Everyone really enjoyed this. I made this recipe exactly as written, using long grain white rice. The chicken was moist and flavorful and the rice was outstanding! I will make this again. Thanks..

From: Derf

On Sep 12, 2006

Very happy with this recipe, quite a delicious flavour, the rice in particular was exceptionally good! The chicken was tender and juicy, the whole thing was put together so quickly, will be making it again, thanks for posting it! Forgot to say I used skinless thighs and cut way back on the oil I just used veggie spray with 1 teaspoon of the oil.

From: jen_ex

On Apr 17, 2003

My family absolutely loved this! I doubled the rice part though.

From: karen in tbay

On Jan 14, 2004

We all enjoyed this dish however we couldn't understand how it would feed 8 people since there were only 3 of us or else our chicken thighs were very small. Next time we'll also double the rice amount - guess we're just big eaters and usually like seconds and leftovers for lunch.But since the boy left we are relearning to cook normal size meals!

From: Susie in Texas

On Jun 17, 2004

Exquisite tasting rice!! In fact, I think the delicate flavoring of the rice is what makes this recipe so very good. I removed the skin from my chicken thighs but I was still a little concerned about the amount of oil so I cut back to 1 1/2 tablespoons. That worked for me. I browned the thighs in my large iron skillet but it doesn't have a lid so instead of simmering on stove-top, I covered the skillet with foil and put it in a 350 degree oven for 1 hour. Chicken came out very tender and rice was absolutely perfect. My son and hubby both loved this so it is a keeper for us. Thank you so much for sharing this recipe.

From: etully

On May 21, 2004

We really liked the flavor of the rice but there wasn't nearly enough. I would cut down on the amount of oil, too. I probably won't try this one again.