As with all of our chicken wing we recipes, we bake them vs. frying.

• Place wings in a single layer on a rack set in a baking sheet.
• Bake at 400 degrees F for an hour
• Toss the crispy wings with this simple 3-ingredient sweet and spicy sauce: soy sauce (sub coconut aminos for gluten free), sweet chili sauce, and chili crisp oil (can sub sriracha).

The result is a crispy on the outside, juicy inside and slightly sweet, spicy and sticky super flavorful batch of chicken wings.

That was a mouthful and so are these!

And they’re pretty in a picture thanks to the pop of color from our Farmers Market flowers.

Did I tell you about our new passion project….VW Thyme aka June Bus.

She’s a 1965 Classic VW Samba 23-Window Bus and she’s pure joy!!

We’d love for you to follow her journey on Instagram & Facebook @VWThyme !! And if you try these Thai Sweet Chili Chicken Wings I’d love for you to leave a comment below.

All my best,
Libby

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Thai Sweet Chili Chicken Wings

These Thai Sweet Chili Chicken Wings are crispy on the outside, juicy inside and slightly sweet, spicy and sticky. That's a mouthful and so are these!

Course Entree or Appetizer

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 pounds chicken wings flats and drummettes separated
• 1/2 cup soy sauce (or coconut aminos for gluten free)
• 2 Tablespoons sweet chili sauce store bought
• 2 teaspoons chili crisp oil recipe link in post

Instructions

• Preheat oven to 400° F. Line baking sheet with aluminum foil (for easy clean up) then place rack in pan. Arrange chicken wings in a single layer. Bake for 1 hour or until skin are crispy.
• While wings are baking, combine sauce ingredients in a small sauce pan and bring to a boil. Turn off heat and allow sauce to rest. When wings are cooked, place in a bowl with about 1/2 of the sauce, toss to coat. Add more sauce as needed. Server remaining sauce on the side for dipping.

The post Thai Sweet Chili Chicken Wings appeared first on Lemony Thyme.

Chicken Satay Meatballs were my sister Sarah’s call. In fact Sarah had several suggestions for March Meatball Madness. Let’s just say she has a vivid imagination and extreme creativity when it comes to food and I love her for it!!!

After all those colorful suggestions we landed on Chicken Satay Meatballs with Peanut Dipping Sauce. It was a great choice!

For the meatballs, I incorporated many of the ingredients you would use in Chicken Satay marinade. I combined ginger, garlic, chili crisp, sesame oil, peanut butter, turmeric and basil with Panko breadcrumbs and an egg, then folded that mixture into the ground chicken.

I decided to serve these as lettuce wraps so I made them a little larger, almost 2 inches (15 meatballs). Because ground chicken is soft and these meatballs are very tender before they’re cooked, I prefer to bake them at 400 degrees F. for 12 minutes or until firm to the touch.

If you’re late to the game like me or haven’t been introduced to Chili Crisp Oil yet, I mean….it’s a spunky jar of flavor wow and you’re missing out!! I’ve come to love it so much I making my own. And I will say that I’m a bit of a spicy food whimp, but there’s something about this blend of garlic and shallot and pepper flakes and oil…..addicting!

And then there’s the Peanut Dipping Sauce. It’s the right balance of sweet and savory and very peanut-y. The perfect dipping partner for these Chicken Satay Meatballs! They make a great appetizer or wrap them up in lettuce leaves and you’ve got a deliciously healthy, flavor-packed meal.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Chicken Satay Meatballs {with Peanut Dipping Sauce}

Chicken Satay Meataballs make a great appetizer or wrap them up in lettuce leaves and you've got a deliciously healthy, flavor-packed meal.

Course Entree or Appetizer

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (Gluten Free for GF version)
• 1 egg
• 2 cloves garlic minced
• 1 Tablespoon sesame oil
• 1 Tablespoon soy sauce or coconut aminos
• 1 Tablespoon ginger finely grated
• 1 Tablespoon peanut butter
• 1 teaspoon chili crisp or sriracha chili crisp recipe link in post
• 1 teaspoon turmeric
• 1 teaspoon dried basil

For Peanut Dipping Sauce

• 1/2 cup peanut butter
• 1/4 cup coconut milk or more for thinner sauce
• 1 Tablespoon honey
• 1 Tablespoon lime juice
• 1 Tablespoon soy sauce or coconut aminos
• 1 teaspoon chili crisp or sriracha

To Serve (optional)

• fresh cilantro leaves
• crushed peanuts
• thinly sliced scallion
• lime wedges
• bibb lettuce cups

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all the meatball ingredients in a bowl and then add the ground beef. Mix just until incorporated. Form into 1 1/2" meatballs, place on parchment lined baking sheet. Bake for 12 minutes or until firm to the touch.

For the Peanut Sauce

• Add all dipping sauce ingredients to a small saucepan. Heat over medium heat just until bubbling. Turn off and allow to cool slightly before serving.

To Serve

• Serve meatballs with peanut dipping sauce and as many optional garnishes as you like. Enjoy!

The post Chicken Satay Meatballs {with Peanut Dipping Sauce} appeared first on Lemony Thyme.

When I decided to share a different meatball recipe for the month of March I needed to enlist my loved ones for some recipe inspiration.

For Nick, we would transform his favorite Beef & Broccoli in a meatball meal.

The results were out of this world!

You know that sweet, salty, slightly spicy sauce that IS Beef & Broccoli, I incorporated that inside our meatballs and then gave them a quick stir-fry in it to glaze them before serving.

Our sauce combined coconut aminos (or soy sauce), honey, sesame oil, garlic, ginger, chili crisp oil, and black pepper.

The meatballs consisted of ground beef, Panko breadcrumbs, an egg, sliced scallion, and 1/4 cup of our stir-fry sauce. I baked them at 400 degrees F. for 10 minutes before giving them a swirl in the wok with the remaining sauce.

These meatballs are stop-you-in-your-grazing-tracks good!

Without question they are the star of Meatball Beef & Broccoli, however they are now going straight to the top of any appetizer or game-day spread we put out.

The only thing I’d change is to double (or triple) the recipe.

These went way too fast!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Meatball Beef & Broccoli

Without question they are the star of Meatball Beef & Broccoli, however they are now going straight to the top of any appetizer or game-day spread we put out. The only thing I'd change is to double (or triple) the recipe.

Course Entree or Appetizer

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Stir Fry Sauce

• 3/4 cup coconut aminos or low sodium soy sauce
• 2 Tablespoons sesame oil
• 2 Tablespoons honey
• 2 cloves garlic minced
• 1 teaspoon ginger finely grated
• 2 teaspoon chili crisp oil or sriracha sauce recipe link in post
• 1/4 teaspoon black pepper

For the Meatballs

• 1 pound ground beef
• 1/3 cup panko breadcrumbs (Gluten Free Panko for GF version)
• 1 large egg
• 2 scallion thinly sliced, about 1/2 cup
• 1/4 cup Stir Fry Sauce (above)

To Serve

• 2-3 cups broccoli florets blanched
• 1 cup rice prepared according to package
• 1 Tablespoon high heat oil such as avocado or sesame
• 1 Tablespoon sesame seeds
• 1 scallion thinly sliced

Instructions

For the Stir Fry Sauce

• Combine all the sauce ingredients in a bowl. Reserve.

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. In a bowl combine panko breadcrumbs, egg, scallion, and 1/4 cup of prepared Stir Fry Sauce. Add ground beef and mix gently until combined. Form into 1 1/2" meatballs (about 20) and place on parchment lined baking sheet. Bake for 10 minutes.

To Serve

• While meatballs are in oven, bring a pot of water to a boil. Blanch broccoli for 2 minutes. Drain and reserve. Prepare Rice according to package instructions.
• In a wok or heavy skillet, heat 1 Tablespoon of high heat oil. Add meatballs and remaining stir fry sauce. Cook for 3-4 minutes until meatballs are cooked through and sauce is slightly thickened.
• Serve in bowls with rice, broccoli, and meatballs. Garnish with sesame seeds and scallions.

The post Meatball Beef & Broccoli appeared first on Lemony Thyme.

It’s Bacon Lovers Day!

I am unashamed of my love for bacon. It has and always will be a treat for my taste buds and the epitome of comfort food.

That’s before it’s oven roasted then slathered in Praline & Maple or drizzled with Sriracha Honey or submerged in Peach Bourbon Glaze or brushed with Rosemary & Black Pepper Honey. Candied Bacon is a meat-lover, sweets-lover dream come true!

Recipe Note: this post is a lot more about Candied Bacon inspiration than a precise recipe. Bacon Lovers Unite. Whoot!

There seems to be some debate about using thick cut or thin sliced bacon when building a Bacon Bar. I can assure you that our thick cut bacon was near perfect – crispyish but not chewy.

We cooked the bacon in the oven at 400 degrees F on rack-lined baking sheets for 20 minutes, then turned the bacon strips over and baked for another 10-15 minutes. Honestly, it was all about the appearance – if the bacon looks nicely browned and ‘crispy’ it’s likely ready for toppings.

Praline & Maple with Sea Salt was my personal favorite. Aka dessert material. Simply simmer chopped praline’s (or plain pecans) in maple syrup until slightly thickened. Finish with a pinch of flaky sea salt.

Sriracha Honey & Soy! Okay, we all agree that sweet and spicy go so nicely, especially with Bacon. Nick’s glaze was a standout – a warm sweet heat. He simmered 1/4 cup honey, with 2 Tbl. soy sauce (or coconut aminos), 1 Tbl Sriracha sauce, and 1 Tbl. fresh lime juice until a nice thick glaze formed.

You may remember a couple of week’s ago when we had the crazy idea of making Bacon Wrapped Bourbon Glazed Grilled Peaches – according to our site stats you like that combination, so here it is again – Candied Bacon style.

A late entry into the Candied Bacon / Bacon Bar buffet was the Rosemary Honey & Black Pepper. Super subtle flavors build by simmering honey with sprigs of fresh rosemary, finished with freshly cracked black pepper.

After about 30 minutes in the oven we liberally coated, slathered, bathed, or drizzled the toppings over the bacon and returned them to the oven for an additional 5 minutes. Once removed from the oven we let the Candied Bacon cool to room temperature before serving.

Making Candied Bacon was fun! We’re talking three sheet pans of Wright’s thick cut hickory bacon cooking in the oven. The aromas alone guaranteed no one was losing interest in this Bacon Lovers Party. The results were gorgeously flavor infused bacon strips worthy of presenting at any brunch, reception or bff snack party.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post Bacon Lovers Day appeared first on Lemony Thyme.

This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).

Coconut lovers unite!

This also happens to be the first NEW recipe published on Lemony Thyme in a really long time. It took spotting these young coconuts at a local farmers market to bring me back!

It was a couple years ago while having dinner in a little Vietnamese restaurant that this recipe inspiration was born.

Imagine my delight when my order of shrimp fried rice arrived table side peaking out of a fresh young whole coconut. I was smitten before taking the first bite.

Flash forward to this past weekend when Nick and I experienced the Dekalb Farmers Market for the very first time!

This place is insane in the best way.

They have the most gorgeous (and often exotic) produce from around the world and on this particular Saturday they had a mountain of young whole coconuts begging to come home with us.

Coconut Shrimp Fried Rice

The layers of flavor in this dish are incredible.

• Begin with cooking the rice in coconut milk and fresh-from-the-coconut water
• Stir-fry rice in a little sesame oil
• Add all your favorite fried rice ingredients. Shrimp of course, but also carrots, scallion, egg, and soy sauce (I use coconut aminos).

Everything comes together quickly and is ready to be served in what I’ve now named Coconut Tandoori Ovens.

How To Open a Young Coconut

We made a video on how to open a young coconut. Check it out here —>

https://youtu.be/tPNKVlN0KsY

Young coconuts are full of delicious coconut water (bonus) and tender coconut meat that you can scrape into bites of your Coconut Shrimp Fried Rice!

And it’s amazing how nice and hot the rice stays in these individual serving ‘ovens’.

A few pics of the Dekalb Farmers Market glorious produce…

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Coconut Shrimp Fried Rice

This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).

Course Main Course

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 each whole young coconuts
• 2 cups Jasmine rice rinsed
• 1 14 oz can coconut milk
• 2 cups coconut water
• 1 tsp salt
• 2-3 Tbsp sesame oil
• 1 pound small-medium raw shrimp peeled & deveined
• 1 cup carrot fine diced
• 3 each scallion thinly sliced
• 3 each eggs beaten
• 2-3 Tbsp coconut aminos or Soy Sauce
• salt & pepper to taste
• cilantro to garnish

Instructions

For the Coconuts

• Remove tops of coconuts leaving a 3-4 inch opening. Reserve coconut water. See video link in post.

For the Rice

• Rinse rice until water runs clear. Bring coconut milk and coconut water to a boil in a medium sauce pan, add rice and salt. Stir and reduce heat to low, cover and simmer for 15 minutes. Turn off heat and allow to rest undisturbed for 5 minutes. Fluff with fork. Can be made a day or two in advance.

For the Fried Rice

• Heat wok or large skillet over high heat. Add 2 Tbl. sesame oil and swirl to coat pan. Add carrots and scallion and saute 2 minutes.
• Add cooked rice and season with coconut aminos/soy sauce. Push rice to sides of wok creating a well in the middle.
• Add remaining 1 Tbl. sesame oil to center of pan, pour in beaten eggs and allow to set briefly before scrambling until cooked. Fold scrambled eggs into rice. Season with salt & pepper to taste.
• Spoon fried rice into prepared coconuts. Sprinkle with cilantro. Serve immediately and enjoy!

The post Coconut Shrimp Fried Rice {served in young coconuts} appeared first on Lemony Thyme.