Prep Time: 10 mins | Cook Time: 10 mins | Marinating time: 30 mins | Total Time: 50 mins | Servings: 5
Juicy and tender chicken skewers flavoured with a wicked combination of honey or maple syrup, soy sauce, sriracha, lime, garlic, and ginger. Just the right amount of sweetness and spice in every bite. Enjoy this delicious Spicy Honey Lime Chicken hot, room temperature, or cold.
Ingredients
2 1/2 pounds boneless skinless thighs (or breasts), trimmed and cut into 2” pieces
Garnish: 2 tbsp chopped cilantro or parsley; lime wedges
Marinade/Glaze:
3 tablespoons soy sauce low sodium is good if you have
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 tbsp grated fresh ginger (about 1 1/2” 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 (to thicken to glaze consistency), optional
How to make Spicy Honey Lime Chicken
Step 1: In a small bowl, whisk the marinade ingredients. Or place them in a food processor and blend.
Step 2: Into a sealed zipper bag or container, pour half of the marinade. Add in the chicken and marinate at room temperature for at least 30 minutes or in the fridge for 6 to 12 hours. Remember to leave out the lime juice and increase the zest if marinating overnight so the marinade does not cook the chicken.
Step 3: For glazing/basting, you will use the rest of the marinade. You can whisk half tsp of cornstarch to the marinade and microwave for about a minute to get that glaze-like consistency if you’d like. Set aside.
Step 4: Ready the grill. Scrape and grease with oil. Alternately, you can rub the grill with a paper towel dipped in oil. Heat the grill to medium-high. To avoid burning, soak the wood skewers for at least 30 minutes before using.
Step 5: Onto the skewers, pin the marinated pieces of chicken and it’s important to pat them dry and discard the marinade. To avoid sticking, lightly spray the chicken with oil. Place on the grill and cook all sides for about 9 to 12 minutes until golden brown. Baste the chicken with honey-lime glaze once or twice while cooking. The chicken is done once the instant thermometer reached 160 degrees F. Loosely cover and let the chicken rest for at least 5 minutes.
Step 6: To serve, drizzle the chicken with leftover sauce. Or you can heat the sauce in the microwave for 30 seconds and serve as a dip. If desired, sprinkle the chicken with cilantro or parsley and serve with lime wedges. Enjoy!
Notes:
Chicken thighs are the best option for me as they are juicier and less likely to dry out when cooking. But chicken breasts also work well when marinated.
Alternately, you can cook regular bone-in or boneless chicken instead of skewered chicken. If making bone-in, ensure to make an extra marinade.
Kosher chicken is already brined so they are particularly flavorful and juicy.
I suggest doubling the marinade/glaze if using bone-in chicken.
No grill, no problem. Pop the chicken in the oven and broil for about 9 to 12 minutes, turning once and brushing with the glaze.
Yes, you can make this ahead. Serve to a crowd either at room temperature or cold. You can also warm the chicken for about a minute or two in the microwave, making sure to not overdo it to keep the chicken from drying out and toughen.
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” pieces
- Garnish: 2 tbsp chopped cilantro or parsley; lime wedges
- Marinade/Glaze:
- 3 tablespoons soy sauce low sodium is good if you have
- 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 tbsp grated fresh ginger (about 1 1/2” 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 (to thicken to glaze consistency), optional
Instructions
Step 1: In a small bowl, whisk the marinade ingredients. Or place them in a food processor and blend.
Step 2: Into a sealed zipper bag or container, pour half of the marinade. Add in the chicken and marinate at room temperature for at least 30 minutes or in the fridge for 6 to 12 hours. Remember to leave out the lime juice and increase the zest if marinating overnight so the marinade does not cook the chicken.
Step 3: For glazing/basting, you will use the rest of the marinade. You can whisk half tsp of cornstarch to the marinade and microwave for about a minute to get that glaze-like consistency if you’d like. Set aside.
Step 4: Ready the grill. Scrape and grease with oil. Alternately, you can rub the grill with a paper towel dipped in oil. Heat the grill to medium-high. To avoid burning, soak the wood skewers for at least 30 minutes before using.
Step 5: Onto the skewers, pin the marinated pieces of chicken and it’s important to pat them dry and discard the marinade. To avoid sticking, lightly spray the chicken with oil. Place on the grill and cook all sides for about 9 to 12 minutes until golden brown. Baste the chicken with honey-lime glaze once or twice while cooking. The chicken is done once the instant thermometer reached 160 degrees F. Loosely cover and let the chicken rest for at least 5 minutes.
Step 6: To serve, drizzle the chicken with leftover sauce. Or you can heat the sauce in the microwave for 30 seconds and serve as a dip. If desired, sprinkle the chicken with cilantro or parsley and serve with lime wedges. Enjoy!
Notes
Chicken thighs are the best option for me as they are juicier and less likely to dry out when cooking. But chicken breasts also work well when marinated. Alternately, you can cook regular bone-in or boneless chicken instead of skewered chicken. If making bone-in, ensure to make an extra marinade. Kosher chicken is already brined so they are particularly flavorful and juicy. I suggest doubling the marinade/glaze if using bone-in chicken. No grill, no problem. Pop the chicken in the oven and broil for about 9 to 12 minutes, turning once and brushing with the glaze. Yes, you can make this ahead. Serve to a crowd either at room temperature or cold. You can also warm the chicken for about a minute or two in the microwave, making sure to not overdo it to keep the chicken from drying out and toughen.
