Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Prosciutto Snap Peas
Roasted Strawberry Salad
© Lillys-Table.com Photo of Lavender Lemon Chicken
 

Tags: Gluten-Free Dairy Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Lavender Lemon Chicken

from Lavender Chicken with Roasted Strawberry Salad with Prosciutto Snap Peas, the Week of May 6, 2012.
View the previous or next recipe for this meal.

Grilled chicken is given a feminine sweet touch with this lavender infused honey. Skin coated bone-in chicken will help the chicken stay moist and flavorful. English lavender is better for eating than the French lavender, which is best in the powder room.

Ingredients

  • 1 cup water
  • ¼ cup honey
  • 2 tablespoons lavender
  • 2 lemons
  • 1 lb chicken, bone in, skin on, breasts or legs
  • ½ teaspoon salt

Serving Size: 2 People

Share

 

Preparation Instructions

Bring the honey, lavender and water up to a boil. Reduce to a simmer for about 15 minutes until it is reduced in half. The resulting sauce, will be syrupy but runnier than honey and the taste will have lavender undertones.

Meanwhile, toss the chicken in half of the lemon juice.

Bring a grill up to medium heat. Remove the chicken from its soak and discard this chicken-lemon juice. Season the chicken with salt and grill on each side, about 6-10 minutes per side until the chicken is cooked through in the center.

Strain the lavender-honey. Add the syrup to the remaining lemon juice. Toss the chicken in the syrup. Return to the grill for about 2 minutes.

Serve with a final drizzle of the syrup and a sprinkle of fresh lavender buds for garnish.