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Crunchy Savory Citrus Chicken

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“This chicken dish was created for RSC #15. I gave step by step instructions but it is an extremely easy and new way to make chicken for your family or guests. If you have never coated meat with Panko I think you will be as pleasantly pleased. Flavor abounds…encased in a crunchy coating and then is drizzled with a slightly sweet lemony savory sauce. Marinating not included in prep time.”
1hr 10mins

Ingredients Nutrition


  1. Mix the first 5 ingredients for the marinade then lay the boneless chicken thighs into the marinade. Marinade for about 2-3 hours (equally on both sides).
  2. Using 3 separate containers, place the ½ cup of flour in the first one, the 2 eggs, ¼ t. salt and ¼ t. pepper in the second, and the Panko crumbs in the third.
  3. Remove the marinaded thighs one at a (Do not throw out marinade), and dredge each piece on both sides in first in the flour, then in the egg, and last in the Panko crumbs.
  4. Lay the chicken in a single layer onto a greased baking dish.
  5. Bake uncovered 40 -50 minutes at 350 degrees (until juices run clear).
  6. Prepare the sauce while meat is cooking by measuring the marinade which is left and pouring into a small sauce pan.
  7. Add enough water so that you will have 1 1/3 cups of liquid in the pan.
  8. Mix the 1 ½ Tablespoons of cornstarch with the 3 Tablespoons of cold water then stir into the marinade and water mixture over slow heat.
  9. Add the 2 Tablespoons of brown sugar and the 1 Tablespoon butter.
  10. Simmer while the meat is cooking stirring regularly. It should be lightly thickened.
  11. when the meat is done.
  12. Drizzle the sauce lightly over the meat as each piece is placed on the plate.

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