Gordon Ramsays Sticky Lemon Chicken Recipes

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GORDON RAMSAY'S STICKY LEMON CHICKEN



Gordon Ramsay's Sticky Lemon Chicken image

I found this recipe on a youtube video of Gordon Ramsey making this on one of his British cooking shows. These turned out pretty good and the flavors are fantastic! You can watch the video if that would be helpful! In it, he used whole chicken legs/thighs still attached together. I only had Chicken legs and they turned out great! You could probably use the bone-in chicken thighs. This is very easy and the lemon aroma will make your home smell so heavenly!

Provided by LDSMom128

Categories     Chicken Thigh & Leg

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb chicken leg, about 8-10
salt and pepper
4 tablespoons olive oil
2 tablespoons soy sauce
3 -4 tablespoons honey
1 head garlic, each clove sliced in half
1 whole lemon, Sliced
1/4-1/3 cup water
1 tablespoon thyme
1/4 cup fresh parsley or 2 tablespoons dried parsley

Steps:

  • In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes, turning each piece.
  • Add the garlic cloves, soy sauce, and honey to the pan, making sure to get all the chicken in the sauces. Coninue to cook for a 5 minutes.
  • Add the water and lay the slices of lemon on top of the chicken in the pan. Put a lid on the pan and continue to cook for about 10-15 minutes.
  • Season the chicken with thyme and parlsey. Continue to cook until the chicken cooked through and no longer pink.

Nutrition Facts : Calories 413.1, Fat 27.4, SaturatedFat 5.8, Cholesterol 94.2, Sodium 598.7, Carbohydrate 20.1, Fiber 1, Sugar 13.6, Protein 22.8

GORDON RAMSAY'S STICKY LEMON CHICKEN



GORDON RAMSAY'S STICKY LEMON CHICKEN image

Categories     Chicken

Yield 4

Number Of Ingredients 10

• 1 large chicken, cut into 8-10 pieces
• Sea salt and black pepper
• 3-4 T. olive oil
• 1 head of garlic, halved horizontally
• A few thyme sprigs
• Splash of sherry vinegar
• 2 T. dark soy sauce
• 3 T. honey
• 1 lemon, finely sliced (ideally with a mandolin)
• Bunch of Italian parsley, chopped

Steps:

  • Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches, if necessary) over high heat with the garlic and thyme for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar, and bubble until reduced by half. Drizzle the soy sauce and honey over the chicken and shake the pan to mix. Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through. Transfer the chicken to a platter and sprinkle with the chopped parsley. Serve with champ (mashed potatoes studded with green onions) and green beans or steamed asparagus.

STICKY LEMON CHICKEN



Sticky Lemon Chicken image

This came from Gordon Ramsay's book, Fast Food. I found a video of him preparing it on the internet and had to try it. I've made a few changes, substituting some things for what I've had on hand, but it turns out absolutely delicious either way. It can be served with mashed potato or rice, it's very versatile. I like to have a fair bit of sauce to work with, so I don't reduce it as much as suggested.

Provided by Ryana

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
1 pinch sea salt & fresh black pepper
3 -4 tablespoons olive oil
1 head garlic, halved horizontally
3 sprigs thyme
1/4 cup red wine vinegar (can adjust to taste or preference) or 1/4 cup sherry wine vinegar (can adjust to taste or preference)
2 tablespoons soy sauce
3 tablespoons honey
1 lemon, finely sliced
1/2-3/4 cup hot water
1 bunch flat leaf parsley, chopped

Steps:

  • Cut the chicken into large bite-sized pieces. Season with salt and pepper.
  • Heat the olive oil in a large pan and brown the chicken pieces with the garlic and thyme.
  • Once the chicken has browned, add the red wine vinegar and reduce by half. Add the soy sauce and honey and mix.
  • Pour in the hot water (adjust volume according to how saucy you would like it to be) and add the lemon slices. Let it simmer and reduce down until syrupy, about 10 minutes or so. By this time the chicken should be cooked.
  • To serve, sprinkle over some of the reduced sauce and chopped parsley.

Nutrition Facts : Calories 311.1, Fat 12, SaturatedFat 1.9, Cholesterol 68.4, Sodium 601, Carbohydrate 23.2, Fiber 2.7, Sugar 13.5, Protein 30.4

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