Description
This Spicy Honey Lime Chicken recipe features tender, marinated chicken thighs grilled to perfection, glazed with a sweet and tangy honey-lime sauce with a kick of Sriracha. Ideal for a flavorful and vibrant meal, it combines the zestiness of lime, the sweetness of honey, and the heat from garlic, ginger, and chili sauce, perfect for a summertime cookout or any time you crave a zesty grilled chicken dish.
Ingredients
Scale
Chicken
- 2 1/2 pounds (1.13kg) boneless skinless chicken thighs, trimmed and cut into 2 inch pieces (chicken tenders or boneless breasts can also be used)
Marinade and Glaze
- 3 tablespoons low sodium soy sauce
- 6 tablespoons honey or maple syrup
- 1 teaspoon lime zest (from one lime)
- 3 tablespoons fresh 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 inch piece)
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons Sriracha sauce (adjust to taste for spiciness)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon cornstarch (optional, for thickening glaze)
Garnish
- 2 tablespoons chopped cilantro or parsley
- Lime wedges
Instructions
- Make Marinade/Sauce: In a small bowl, whisk together soy sauce, honey, lime zest, fresh lime juice, garlic, ginger, vegetable oil, Sriracha, and kosher salt until well combined. Alternatively, you can blend these ingredients in a food processor until smooth.
- Marinate Chicken: Pour half of the marinade (approximately 1/2 cup) into a sealable zipper bag or container. Add the chicken pieces, seal, and toss to coat. Marinate for 30 minutes at room temperature or 6-12 hours in the fridge. If marinating overnight, omit the lime juice and increase the lime zest to prevent ‘cooking’ the chicken.
- Prepare Glaze: Reserve the remaining marinade for glazing. To make a thicker glaze, mix 1/2 teaspoon of cornstarch into the reserved marinade and microwave for 1 minute until slightly thickened. Set aside.
- Prepare Grill: Clean the grill grates and lightly oil them by spraying with cooking oil or rubbing a paper towel dipped in oil. Preheat the grill to medium-high heat. If using wood skewers, soak them in water for at least 30 minutes to prevent burning.
- Grill Chicken Skewers: Thread the marinated chicken pieces onto skewers, making sure to leave some space between each piece. Pat the chicken dry with paper towels to prevent flare-ups. Discard the marinade used for soaking. Lightly spray the chicken skewers with oil to avoid sticking. Grill the chicken for 9-12 minutes total, turning every few minutes to cook evenly until the chicken is golden brown and reaches an internal temperature of 160°F (71°C). Baste with the honey lime glaze once or twice during grilling.
- Rest and Serve: Remove the chicken from the grill and let it rest, loosely covered, for 5 minutes. Drizzle any leftover glaze over the chicken or warm it in the microwave for 30 seconds to serve alongside. Garnish with chopped cilantro or parsley and serve with lime wedges. Serve hot or at room temperature.
Notes
- Chicken thighs are preferred for juiciness, but tenders or boneless breasts can be substituted.
- If marinating overnight, omit the lime juice and increase the lime zest to prevent the acid from ‘cooking’ the chicken.
- Soaking wood skewers in water prevents them from burning on the grill.
- Patting the chicken dry before grilling helps avoid flare-ups and promotes better browning.
- The cornstarch in the glaze is optional but helps to thicken the sauce for easier basting.
Nutrition
- Serving Size: 1 serving (about 5-6 ounces of cooked chicken)
- Calories: 310
- Sugar: 14g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 90mg
