Zesty Honey Lime Chicken

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 4
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Ready to elevate your chicken game? This Zesty Honey Lime Chicken combines sweet, tangy, and spicy flavors, creating a dish that's anything but ordinary. Perfect for a weeknight dinner or a casual get-together, it's sure to impress!

Ingredients for Zesty Honey Lime Chicken

The star of the show is boneless skinless chicken thighs, which are juicy and flavorful, making them ideal for absorbing the marinade. The honey adds a natural sweetness that balances the tartness of the lime juice. Soy sauce brings a savory depth to the dish, while garlic and ginger infuse it with aromatic flavors. A touch of red pepper flakes adds just the right amount of heat. The cornstarch and water mixture thickens the sauce to a glossy finish. Finally, green onions, cilantro, and toasted sesame seeds provide fresh and nutty garnishes.

Tips & Tricks

  • Marinate the chicken overnight for even better flavor.
  • For a thicker sauce, add a little more cornstarch to the slurry.
  • Use freshly squeezed lime juice for the best taste.
  • If you like it spicier, increase the red pepper flakes to suit your taste.

Serving Suggestions

Pair this dish with fluffy jasmine rice or coconut rice to soak up the delicious sauce. A side of steamed or stir-fried vegetables like broccoli or snap peas would complement it beautifully. If you’re feeling indulgent, serve it over a bed of creamy mashed potatoes.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, although thighs are more forgiving and stay juicy. If using breasts, adjust the cooking time to avoid dryness.
Is there a substitute for soy sauce?
Try tamari or coconut aminos for a gluten-free option. Either will maintain that umami flavor.
How can I make this dish ahead of time?
Marinate the chicken up to 24 hours in advance. Cooked chicken can be stored in the fridge for up to 3 days and reheated gently.

Zesty Honey Lime Chicken Recipe Walkthrough

First, grab a large bowl and mix together the marinade ingredients: honey, lime juice, soy sauce, minced garlic, grated ginger, and red pepper flakes. This lovely concoction is where the magic starts, infusing the chicken with all those vibrant flavors.

Next, add the chicken thighs to the bowl. Make sure each piece is generously coated with the marinade. Cover the bowl with plastic wrap or a lid and let it rest in the fridge. If you can, let it marinate overnight to really let those flavors soak in, but a couple of hours will do in a pinch.

When you're ready to cook, heat up some vegetable oil in a large skillet over medium-high heat. Once it's nice and hot, place the chicken thighs in the skillet. Cook them for about 4-5 minutes on each side. You want them browned and cooked all the way through — no pink in the middle.

Remove the chicken and set it aside. Don't clean the skillet just yet, though. Pour the remaining marinade into the same pan and bring it to a simmer. As it heats up, mix cornstarch with water to create a slurry, then stir it into the skillet. This will thicken up the sauce to a lovely consistency.

Return the chicken to the skillet, letting it soak up that thickened sauce. Let it simmer for another 2-3 minutes. This helps the meat stay tender and juicy.

Finally, garnish with green onions, cilantro, and toasted sesame seeds right before serving. These toppings add a fresh burst of flavor and texture.

Why You'll Love This Recipe

  • Quick and easy marinade with big flavor payoff.
  • Uses simple, pantry-friendly ingredients.
  • Perfect balance of sweet, spicy, and citrusy notes.
  • Great for meal prep or feeding a crowd.

Ingredients

1.5 lbs boneless skinless chicken thighs
1 cup honey
1/2 cup lime juice
1/4 cup soy sauce
2 cloves garlic, minced
1 tsp ginger, grated
1/2 tsp red pepper flakes
1 tbsp cornstarch
2 tbsp water
1/4 cup green onions, sliced
1/4 cup cilantro, chopped
1/4 cup toasted sesame seeds
2 tbsp vegetable oil

Step-by-step Instructions

1. In a large bowl, combine honey, lime juice, soy sauce, garlic, ginger, and red pepper flakes to make the marinade.
2. Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken thighs and cook for 4-5 minutes on each side until browned and cooked through.
4. Remove chicken from the skillet and set aside. In the same skillet, add the remaining marinade and bring to a simmer.
5. Mix cornstarch with water to create a slurry and add to the skillet, stirring until the sauce thickens.
6. Return the chicken to the skillet, coating it well with the sauce. Simmer for an additional 2-3 minutes.
7. Garnish with green onions, cilantro, and sesame seeds before serving.

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