Crispy Lemon Chicken Thighs with Whipped Feta & Burnt Honey

Crispy Lemon Chicken Thighs with Whipped Feta & Burnt Honey - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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The Chicken Thigh Recipe Restaurants Don’t Share

Crispy Lemon Chicken Thighs with Whipped Feta & Burnt Honey
The Chicken Thigh Recipe Restaurants Don’t Share

Crispy Lemon Chicken with Whipped Feta and Burnt Honey. Learn the secret to restaurant-quality chicken thighs at home and it isn’t a fancy oven; it’s a cold frying pan.

In this video, I show you the professional technique for achieving glass-like crispy chicken skin by slowly rendering the fat, paired with a cloud of whipped feta and a sophisticated burnt honey drizzle.

This is Mediterranean cooking at its absolute best, simple ingredients, smart technique, and professional results. Whether you’re looking for an easy gourmet dinner or want to master the best way to cook chicken thighs, this recipe is for you.

In this video you’ll learn:
The “Cold Pan” technique for perfect crispy skin.
How to make creamy whipped feta (the perfect Mediterranean side).
The secret to burnt honey for a deep, complex sauce.

Ingredients

8 bone-in, skin-on chicken thighs
Fine sea salt
Black pepper
2 tbsp olive oil
1 lemon
Zest only
1 tsp dried oregano plus fresh if possible
½ tsp smoked paprika
Whipped feta
7oz – 200g sheep milk feta cheese
½ cup – 120g Greek yoghurt
1 small garlic clove
1 tbsp olive oil
Fresh lemon juice, to taste
Burnt honey
¼ cup – 85g honey
1 tbsp apple cider vinegar
1 tbsp water
To finish
Extra olive oil
Fresh oregano or parsley

Steps

Step 1
Pat the chicken thighs very dry and season generously on both sides with salt and pepper. Leave uncovered in the fridge for at least 1 hour, overnight is better, if you don’t have time simply pat dry a few times.
Step 2

Remove chicken from the fridge 20 minutes before cooking. In a small bowl, mix lemon zest, oregano, smoked paprika, and olive oil. Rub or brush lightly over the chicken skin and flesh.
Step 3

Place a cold frying pan on low-medium heat and add the chicken thighs skin side down. Do not add oil. Let the fat slowly render and the skin turn deep golden, about 10–12 minutes. Do not move them.
Step 4

Flip the chicken, reduce heat slightly, and cook for another 8–10 minutes until cooked through. Remove and rest.
Step 5

For the whipped feta, add feta, yoghurt, garlic, olive oil, pepper and a squeeze of lemon juice to a food processor. Blitz until smooth and airy. Taste and adjust acidity. Chill slightly.
Step 6

For the burnt honey, place honey in a small saucepan over medium heat. Let it bubble and darken until deep amber and just starting to smell toasted, not bitter. Carefully add vinegar and water. Swirl and remove from heat.
Step 7

To plate, spread whipped feta generously onto a plate. Drizzle some of the cooking oil and juices. Top with chicken thighs. Spoon burnt honey over the chicken. Finish with fresh herbs.

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