Serves: 8 servings
Ingredients
- ½ cup fresh lemon juice
- ¼ cup raw honey (or pure maple syrup)
- 1 Tbsp. Worcestershire sauce
- 6 cloves garlic, finely chopped
- 2 lbs. raw chicken thighs, boneless, skinless (about 8 thighs)
- Nonstick cooking spray
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- Lemon wedges (for garnish; optional)
- Fresh parsley sprigs (for garnish; optional)
Instructions
- Combine lemon juice, honey, Worcestershire sauce, and garlic in a nonreactive dish. Add chicken; cover and marinate, in refrigerator, for 1 hour, turning occasionally.
- Preheat oven to 425° F.
- Remove chicken from dish, reserving marinade. Arrange in a shallow baking pan lightly coated with spray.
- Pour reserved marinade over chicken. Season with salt and pepper.
- Bake, basting the first 20 minutes with marinade, for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear. Discard any leftover marinade.
- Garnish with lemon wedges and parsley if desired.
