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This tangy honey lime chicken has become my favorite dish when I need to wow friends without slaving away in the kitchen. The magical mix of sweet honey, zesty lime, and kick from sriracha makes an amazing coating that turns golden brown on the grill.
I whipped this up during a backyard barbecue when I needed something fast but fancy. The cleaned-out dish and everyone asking how I made it told me it was a winner, and now my family begs for it at practically every get-together.
Ingredients
- Boneless skinless chicken thighs: Sliced into similar sizes for even cooking and pack more flavor than breasts but either will do the job
- Honey or maple syrup: Gives that perfect sweetness that turns golden and sticky on the grill
- Soy sauce: Brings rich savory notes and cuts through the sweetness
- Fresh lime juice and zest: Adds that must-have zingy freshness to the whole dish
- Fresh garlic and ginger: Forms the fragrant foundation that makes the marinade pop
- Sriracha sauce: Adds adjustable heat that works beautifully with the sweet and tangy elements
- Cornstarch: Not required but helps create a thicker sauce that sticks better to your chicken
Step-by-Step Instructions
- Make the Marinade:
- Mix all marinade items in a bowl, stirring hard to blend the honey with the wet ingredients. Make sure you scatter the lime zest evenly for balanced flavor throughout. Just whisk it well for about 2 minutes.
- Marinate the Chicken:
- Take half your marinade and coat the chicken pieces in a container or ziplock, making sure every bit gets covered. For best taste, let it sit at least 30 minutes on the counter or better yet, 6 hours in the fridge. The lime juice starts working on tenderizing the meat while flavors soak in.
- Prepare the Glaze:
- Take your leftover marinade and mix in cornstarch to thicken it up. Pop it in the microwave for about a minute, giving it a stir halfway, until it thickens slightly. This trick makes a lovely glaze that won't just run off during grilling.
- Grill the Chicken:
- Put your soaked chicken onto skewers leaving gaps between chunks for even cooking. Grill on medium-high heat for roughly 10 minutes total, flipping every couple minutes. Brush with your glaze during the final minutes of cooking to get that tasty caramelized finish without burning the sugars.
- Rest and Serve:
- Let your chicken sit for 5 minutes after it comes off the grill. This key step allows juices to settle back through the meat instead of spilling out when cut. Top with some fresh herbs and serve with lime wedges for extra zing.
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You Must Know
- Packed with protein and fairly low in fat especially if you go with chicken breasts
- Can be totally prepped the evening before for stress-free hosting
- The marinade works great as a tasty sauce for your rice or veggies
The way honey and lime work together in this dish reminds me of the street food I tried during my travels across Southeast Asia. My kid who usually stays away from spicy stuff shocked everyone by asking for seconds and thirds, calling it her top chicken dish ever.
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Make Ahead Options
This chicken actually tastes better when you fix it a day in advance. The flavors keep building overnight in the fridge. If you're making it ahead, cook the chicken about a minute less than normal, then warm it up briefly before serving. This keeps the chicken from getting tough or dry when reheated.
Perfect Pairings
The bold flavors in this chicken go great with tons of side dishes. I really enjoy serving it with coconut lime rice, which soaks up any extra sauce wonderfully. For a full meal, throw in a basic cucumber salad with rice vinegar and a bit of sugar. The cool crunch of cucumbers works perfectly against the spicy chicken.
Heat Level Customization
What's great about this dish is how you can tweak the spiciness to suit your taste. For a kid-friendly version everyone will eat, cut the sriracha down to just 1 teaspoon. The honey and lime still give plenty of flavor without the heat. For those who love it hot, double up on sriracha and toss in some red pepper flakes to the marinade for extra kick that grows stronger as you eat.
Frequently Asked Questions
- → Can chicken breasts replace thighs?
Sure, chicken breasts work great! Just cook carefully since they can dry out quicker than thighs.
- → How do I thicken the sauce?
Stir in a pinch (about 1/2 tsp) of cornstarch into saved marinade and microwave briefly until it thickens.
- → Can I prep the marinade early?
Go ahead! You can make it a day ahead and store it in the fridge till you're ready to use it.
- → What if I don’t have a grill?
No problem! Use your oven's broiler. Flip the chicken halfway through and brush it with sauce while cooking for more flavor.
- → Can I serve this cold?
Absolutely! These skewers taste great chilled, warm, or at room temperature, so serve them how you like.