I love the Food Network. Of course I have my favorite shows and hosts that I watch. One of the coolest is Ina Garten. Right after the twins were born, my mom, husband, and I were getting our daily dose of the Food Network while trying to survive sleeplessness. She was preparing her Lemon Chicken and we all looked at each other and knew what to do…we had to get that in our bellies! My mom made it for us and we were blown away by the amazing flavor!
This recipe is inspired by Ina and my mom being a rock star and making her wonderful recipe. Mine is not quite Ina’s but it’s good…good enough to make again and again and again.
This recipe features chicken thighs. And you’re thinking “But why!? They aren’t as healthy as chicken breasts?” Well, they are much more budget friendly. Please do not think that you have to always choose chicken breast to be healthy. Chicken thighs are a better option than beef and if you buy boneless skinless they are surprisingly pretty lean!
Listen: I’d rather you eat healthy on a budget than eat poorly because you think you can’t afford it.
At any rate, I’m not sure if you like back stories and the narrative of how I cook it. Usually when a blogger posts a recipe and has soooo much to say I honestly flip right past and read the recipe. If you do like the narrative, comment and let me know but for now I’m going to limit that and just put up the recipe with notes.
Lemon, Lime, Garlic Chicken
- 1 tablespoon canola oil
- 1 small onion diced (I actually used frozen green onions that I had saved)
- 6 cloves of garlic…more if you love garlic
- 1 lemon with zest
- 1 lime with zest
- 1/4 cup cilantro
- 1 Tablespoon parsley
- 1 teaspoon oregano
- dash of turmeric
- 1/4 teaspoon black pepper
- 1 teaspoon honey
- Salt to taste
- 1.5 pounds boneless skinless chicken thighs
- 1 cup water (in the crock pot)
- In a medium sauce pan over medium high heat combine oil, onion, garlic, lemon and lime zest, and the herbs and spices. Heat and then add the juice of the lemon and lime. Turn down to medium heat and add the honey when the mixture is simmering. Salt to taste (optional).
- Add chicken thighs to the sauce pan and allow the mixture to cover them. Cook for 1-2 minutes just enough for the coating to get on the chicken.
- Place chicken and all of the sauce in the crock pot and pour 1/2 cup of water over the chicken (if you are cooking it on low for 8-10 hours you may want to use 1 cup of water).
- Cook on high 4-6 hours or low 8-10 hours.
It came out deliciously! I served it with cilantro lime rice and baby carrots.
Cilantro Lime Rice
- 2 cups cooked brown rice (I love the frozen steamer bags in a pinch)
- 1 lime zest and juice
- 1/8 cup cilantro (or more if you love cilantro)
- 1 tablespoon Earths Balance spread (you can use butter or another type of trans-fat free spread)
- salt and pepper to taste
I hope you enjoy this as much as my family and I did. It was easy, simple, and pairs well with a lot of side dishes. Enjoy!