Honey Lime Chicken (Print Version)
# Ingredients:
→ Chicken and Sides
01 -
2 1/2 pounds (1.13kg) of boneless, skinless chicken thighs, trimmed and cut into roughly 2-inch (5.1cm) chunks
02 -
Chopped parsley or cilantro (about 2 tablespoons)
03 -
Slices of lime
→ Honey-Lime Marinade and Glaze
04 -
3 tablespoons of soy sauce (low sodium preferred)
05 -
6 tablespoons of honey or use maple syrup instead if you'd like
06 -
1 teaspoon of lime zest (zest from a single lime)
07 -
3 tablespoons of fresh lime juice (about 1 1/2-2 limes)
08 -
4 minced garlic cloves or 1/2 teaspoon of garlic powder, if needed
09 -
1 1/2 tablespoons of grated fresh ginger (about 1 1/2 inches worth)
10 -
1 tablespoon of your favorite cooking oil (like vegetable oil)
11 -
1 1/2 tablespoons of Sriracha (adjust the amount for your personal taste)
12 -
1 1/4 teaspoons kosher salt
13 -
1/2 teaspoon cornstarch (optional, to help thicken the glaze)
# Instructions:
01 -
Combine all the marinade ingredients in a small mixing bowl. You can also use a food processor to blend the ingredients smoothly.
02 -
Put half the marinade (around 1/2 cup) into a storage bag or a shallow dish, add the chicken, and let it sit for 30 minutes at room temperature or up to 12 hours in the fridge.
03 -
Take the remaining marinade (about 1/2 cup) and set it aside for basting later. If thicker consistency is needed, mix in 1/2 teaspoon of cornstarch and heat for 1 minute in the microwave.
04 -
Clean the grill well, rub or spray oil to keep food from sticking, and heat it to medium-high. If using wooden skewers, soak them in water for 30 minutes before using.
05 -
Thread the marinated chicken onto skewers, toss out the leftover marinade from marinating, and lightly coat the chicken pieces with oil. Put the skewers on the grill for 9-12 minutes, turning regularly and brushing with the glaze. Cook until the chicken hits 160°F (71°C), then let it rest for 5 minutes.
06 -
Top the grilled chicken with parsley or cilantro and add lime slices on the side. If there's reserved sauce left, drizzle it on the chicken or warm it and serve alongside. Serve while hot or at room temperature.
# Notes:
01 -
Chicken thighs will stay juicier, but chicken breasts work just fine if marinated properly.
02 -
For bone-in chicken, double the amount of marinade/sauce to coat fully.
03 -
This can be cooked using the oven broiler if grilling isn't an option.