Prep Time: 10 mins | Cook Time: 10 mins | Marinating time: 30 mins | Total Time: 50 mins | Servings: 5
A wickedly delicious Spicy Honey Lime Chicken with a mouthwatering marinade/glaze – the combination of honey or maple syrup, soy sauce, sriracha, lime, garlic, and ginger is exceptional!
Ingredients
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2 1/2 pounds boneless skinless thighs (or breasts), trimmed and cut into 2-inch pieces
Garnish: 2 tbsp chopped cilantro or parsley; lime wedges
Marinade/Glaze:
3 tablespoons soy sauce (low sodium if available)
6 tablespoons honey or maple syrup
1 teaspoon lime zest from one lime
3 tablespoons lime juice from 1 1/2 to 2 limes
4 garlic cloves, minced or grated (or 1/2 teaspoon garlic powder)
1 1/2 tablespoons grated fresh ginger (about 1 1/2-in of fresh ginger)
1 tablespoon vegetable oil
1 1/2 tablespoons Sriracha sauce for pretty spicy (use more or less to taste)
1 1/4 teaspoons salt
1/2 teaspoon cornstarch (optional)
How to make Spicy Honey Lime Chicken
Marinade/Sauce:
Step 1: In a small bowl, place the marinade ingredients. Whisk well or process in a food processor.
Step 2: Into a sealed zipper bag or container, pour half of the marinade. Add the chicken and marinate for at least 30 minutes at room temperature or in the fridge for 6 to 12 hours. Note: Leave out the lime juice if marinating overnight and just increase the zest.
Glaze:
Step 1: For a glaze-like consistency, it is recommended to stir half a tsp cornstarch to the reserved marinade. Microwave for a minute and set aside.
Grill:
Step 1: Scrape and spray the grill with oil or rub with a paper towel dipped in oil. Heat to medium-high or, if using wood skewers, avoid burning by soaking them for at least 30 minutes before using.
Step 2: Arrange the marinated chicken onto skewers and pat dry. Discard the marinade.
Step 3: With oil, lightly spray the chicken to avoid them from sticking. Grill for about 9 to 12 minutes on both sides until golden brown and an instant thermometer registered 160 degrees F. Baste the chicken once or twice with honey honey-lime glaze. The cooking time varies depending on the thickness and how you tightly packed the chicken pieces into the skewers). Once done, remove from the frill, loosely cover, and allow the chicken to rest for at least 5 minutes.
Serve:
Step 1: Drizzle leftover sauce on the chicken or microwave and serve as a dip. Garnish the chicken with cilantro or parsley and lime wedges.
Notes:
Your chicken options are thighs (because they are juicier and less likely to get dry when cooked), or the breast part works well as well when marinated.
For this recipe, you can also cook regular bone-in or boneless chicken in place of skewered chicken. Make sure to prepare more marinade when using bone-in.
Or use Kosher chicken as they are juicy and flavorful because they are already brined.
Double the marinade/glaze if using bone-in chicken. Prepare 1 1/2 extra for drizzle or to soak into a side of rice or quinoa.
Alternatively, you can broil the chicken in the oven, flip once, and cook for about 9 to 12 minutes. Make sure to brush them with the glaze.
Make this ahead and serve at room temperature or cold. You can warm the chicken briefly for a minute or two in the microwave. But not top much, or the chicken will toughen and dry out.
Nutrition Facts:
Amount Per Serving: Calories 373 | Fat 9g 14% | Saturated Fat 3g 19% | Cholesterol 145mg 48% | Sodium 1553mg 68% | Potassium 904mg 26% | Carbohydrates 23g 8% | Fiber 1g 4% | Sugar 21g 23% | Protein 50g 100% | Vitamin A 68IU 1% | Vitamin C 9mg 11% | Calcium 18mg 2% | Iron 1mg 6%
Ingredients
- 2 1/2 pounds boneless skinless thighs (or breasts), trimmed and cut into 2-inch pieces
- Garnish: 2 tbsp chopped cilantro or parsley; lime wedges
- Marinade/Glaze:
- 3 tablespoons soy sauce (low sodium if available)
- 6 tablespoons honey or maple syrup
- 1 teaspoon lime zest from one lime
- 3 tablespoons lime juice from 1 1/2 to 2 limes
- 4 garlic cloves, minced or grated (or 1/2 teaspoon garlic powder)
- 1 1/2 tablespoons grated fresh ginger (about 1 1/2-in of fresh ginger)
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons Sriracha sauce for pretty spicy (use more or less to taste)
- 1 1/4 teaspoons salt
- 1/2 teaspoon cornstarch (optional)
Instructions
Marinade/Sauce:
Step 1: In a small bowl, place the marinade ingredients. Whisk well or process in a food processor.
Step 2: Into a sealed zipper bag or container, pour half of the marinade. Add the chicken and marinate for at least 30 minutes at room temperature or in the fridge for 6 to 12 hours. Note: Leave out the lime juice if marinating overnight and just increase the zest.
Glaze:
Step 1: For a glaze-like consistency, it is recommended to stir half a tsp cornstarch to the reserved marinade. Microwave for a minute and set aside.
Grill:
Step 1: Scrape and spray the grill with oil or rub with a paper towel dipped in oil. Heat to medium-high or, if using wood skewers, avoid burning by soaking them for at least 30 minutes before using.
Step 2: Arrange the marinated chicken onto skewers and pat dry. Discard the marinade.
Step 3: With oil, lightly spray the chicken to avoid them from sticking. Grill for about 9 to 12 minutes on both sides until golden brown and an instant thermometer registered 160 degrees F. Baste the chicken once or twice with honey honey-lime glaze. The cooking time varies depending on the thickness and how you tightly packed the chicken pieces into the skewers). Once done, remove from the frill, loosely cover, and allow the chicken to rest for at least 5 minutes.
Serve:
Step 1: Drizzle leftover sauce on the chicken or microwave and serve as a dip. Garnish the chicken with cilantro or parsley and lime wedges.
Notes
Your chicken options are thighs (because they are juicier and less likely to get dry when cooked), or the breast part works well as well when marinated. For this recipe, you can also cook regular bone-in or boneless chicken in place of skewered chicken. Make sure to prepare more marinade when using bone-in. Or use Kosher chicken as they are juicy and flavorful because they are already brined. Double the marinade/glaze if using bone-in chicken. Prepare 1 1/2 extra for drizzle or to soak into a side of rice or quinoa. Alternatively, you can broil the chicken in the oven, flip once, and cook for about 9 to 12 minutes. Make sure to brush them with the glaze. Make this ahead and serve at room temperature or cold. You can warm the chicken briefly for a minute or two in the microwave. But not top much, or the chicken will toughen and dry out.
