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pine tip honey chicken with charred lemon in a cast iron skillet

Pine Tip Honey Chicken with Charred Lemon

pine tip honey chicken with charred lemon in a cast iron skillet
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Dinner
Cuisine: European, Seasonal
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Chicken thighs skin on
  • 1 tbsp Pine needles or young spruce tips very finely chopped
  • 1 tbsp Raw honey
  • 1 tsp Mustard
  • 1 clove Garlic minced
  • 1 Lemon halved
  • Sea salt
  • Black pepper optional

Equipment

  • Cast iron skillet
  • Mixing bowl
  • Knife & cutting board
  • Tongs

Method
 

  1. Mix honey, pine tips, mustard, and garlic in a small bowl.
  2. Pat chicken dry and rub the mixture all over (especially under the skin edge).
  3. Let rest for 30 minutes (or up to 4 hours chilled).
  4. Heat a cast iron skillet over medium heat. Add a tiny splash of oil if needed.
  5. Cook chicken skin-side down until deep golden and crisp, 8–10 minutes.
  6. Flip and cook 12–15 minutes more, until cooked through.
  7. Add lemon halves cut-side down and char 2–3 minutes.
  8. Finish with sea salt, black pepper, and a squeeze of warm charred lemon.

Notes

Tip: Chop pine/spruce tips very finely to avoid a sharp texture.
Serving idea: Great with roasted root vegetables or crusty bread.
Safety: Only use correctly identified edible pine/spruce species. Avoid if allergic. Not medical advice.