After numerous days of dreary, cold, cloudy weather here in NYC, I needed something fresh, bright and sunny in my life…and in my kitchen!

So, I pulled out one of my favorite recipes ever. My Meyer Lemon Chicken Thighs are easy to make, delicate and light in flavor, absolutely delicious and look beautiful plated!

Before I share the recipe, a short lesson on what Meyer lemons actually are. A client of mine said she just thought they were just a “brand” of lemon. Nope! Meyer lemons are actually a cross between a lemon and a mandarin orange. They are juicy and delicious but aren’t quite as acidic as regular lemons… they don’t “burn” as much or make your face pucker!

At first glance, you will notice that Meyer lemons are smaller and more round than regular lemons. They have smoother, thinner, deep yellow to orange skin, and dark yellow pulp.

As a hybrid of a lemon and a mandarin, Meyer lemons maintain many of the health-giving qualities of their citrus parents, blending the best of both worlds. Of course, they are an excellent source of vitamin C, folate, potassium and FIBER (my favorite)!

I really love incorporating Meyer lemons into so many recipes…main dishes or desserts! An important note is that if a recipe calls for Meyer lemons, they can be substituted for standard lemons but just don’t expect the same sweet, subtle taste that a Meyer lemon contributes to a dish.

Meyer lemons can be expensive but I buy them by the bag at Trader Joes and honestly…what’s expensive there?! They are so fresh tasting that I seriously eat them raw and whole all the time. I also add them to my water and I cook with them in several of my favorite recipes. I also like eat them after they have been cooked – so delish!!

Peak season for this winter citrus fruit begins in November and runs through March…so please, run out ASAP and purchase some to try on your own, you won’t be disappointed. I hope that wherever you are cooking, you’ll try my recipe for Meyer Lemon Chicken Thighs and that it brings some added sunshine to your kitchen.

Xx Janine

Janine’s Meyer Lemon Chicken Thighs 


3 Lbs. chicken thighs with skin – free range or organic

2 large Meyer Lemons

1/2 cup white wine

1 Tablespoon chopped garlic

1 Tablespoon chopped fresh mint

1/4 cup Light coconut milk

1 1/2 Tablespoons honey

1 Tablespoon coconut aminos – 2 if you think you may need it

Pepper to taste


Directions: Preheat oven to 400 degrees.

1: Place chicken thighs in a silver foil baking dish – skin side down to start.

2: Juice a whole Meyer lemon over the chicken thighs. Peel off the rind and slice it into thin strips, add it to the thighs.

3: Add the wine, garlic, mint, coconut milk, honey, pepper and coconut aminos to the chicken thighs – mix it all in.

4: Slice the other whole Meyer lemon into “lemon rounds” and place over the thighs – this looks amazing. Add the chopped mint – try to push it into the liquid so it does not burn.

5: Cook skin side down for 35-40 minutes take out of the oven, flip the chicken thighs to skin side up for another 35-40 minutes or until dark brown.