Meyer's Fire

Ignite your taste buds with "Meyer's Fire," a bold and zesty chicken dish that combines the bright tang of Meyer lemons with the fiery kick of red chili peppers. This one-skillet recipe takes bone-in, crispy-skinned chicken thighs and bathes them in a rich, smoky-sweet sauce made with honey, garlic, and a medley of spices like smoked paprika and cayenne pepper. Fresh rosemary adds an aromatic depth, while the finishing touch of Meyer lemon zest and parsley brings a burst of freshness. Perfectly balanced between heat and citrus, this dish pairs wonderfully with fluffy rice or crusty bread to soak up every last drop of the flavorful sauce. Ready in under an hour, "Meyer's Fire" is a show-stopping dinner that’s as easy to prepare as it is impressive.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 whole Meyer lemons
• 6 pieces Chicken thighs (bone-in, skin-on)
• 2 whole Red chili peppers (e.g., Fresno or Thai)
• 4 cloves Garlic cloves
• 3 tablespoons Olive oil
• 2 tablespoons Honey
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cayenne pepper
• 2 sprigs Fresh rosemary
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 cup Chicken broth
• 0.5 teaspoon Red pepper flakes
• 2 tablespoons Fresh parsley (for garnish)

Directions

Step 1

Zest two of the Meyer lemons and juice all three into a small bowl; set the zest and juice aside separately.

Step 2

Finely mince the garlic cloves and thinly slice the red chili peppers.

Step 3

Pat the chicken thighs dry with a paper towel and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5-6 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.

Step 5

Lower the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, followed by the minced garlic and sliced chili peppers. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 6

Stir in the smoked paprika, cayenne pepper, and red pepper flakes. Cook for 30 seconds to toast the spices.

Step 7

Deglaze the skillet by adding the chicken broth and stirring to scrape up any browned bits. Add the Meyer lemon juice and honey, stirring until combined.

Step 8

Return the chicken thighs to the skillet skin-side up, along with the fresh rosemary sprigs. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).

Step 9

Remove the lid and increase the heat to medium-high. Continue cooking for 5-7 minutes to reduce the sauce until slightly thickened.

Step 10

Sprinkle the reserved Meyer lemon zest over the chicken. Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 11

Garnish with chopped fresh parsley and serve hot, alongside rice or crusty bread to soak up the flavorful sauce. Enjoy!

Nutrition Facts

Serving size	(1406.7g)

Amount per serving	% Daily Value*
Calories	2496.1

Total Fat 182.7g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 729mg	0%
Sodium 4571.7mg	0%
Total Carbohydrate 60.8g	0%
Dietary Fiber 7.6g	0%
Total Sugars 42.8g
Protein 166.9g	0%

Vitamin D 0IU	0%
Calcium 230.1mg	0%
Iron 11.2mg	0%
Potassium 2530.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 26.1%

Carbs: 9.5%