Spicy Honey Lime Chicken (Print)
Juicy chicken glazed with honey, lime, and sriracha creates a perfect balance of sweet, tangy and spicy flavors in every bite.
# Ingredients:
→ Chicken
01 -
1.13kg boneless skinless chicken thighs, trimmed and cut into 5cm pieces
→ Marinade & Glaze
02 -
3 tablespoons low sodium soy sauce
03 -
6 tablespoons honey or maple syrup
04 -
1 teaspoon lime zest
05 -
3 tablespoons fresh lime juice
06 -
4 garlic cloves, minced or grated
07 -
1 1/2 tablespoons grated fresh ginger
08 -
1 tablespoon vegetable oil
09 -
1 1/2 tablespoons Sriracha sauce
10 -
1 1/4 teaspoons kosher salt
11 -
1/2 teaspoon cornstarch (optional)
→ Garnish
12 -
2 tablespoons chopped cilantro or parsley
13 -
Lime wedges for serving
# Directions:
01 -
Whisk all marinade ingredients together in a small bowl or blend them in a food processor until well combined.
02 -
Pour half the marinade (approximately 120ml) into a sealed container and add chicken pieces. Marinate for 30 minutes at room temperature or 6-12 hours in refrigerator. If marinating overnight, omit lime juice and increase zest to prevent acid from cooking the chicken.
03 -
Reserve the remaining marinade for glazing. For a thicker consistency, mix 1/2 teaspoon cornstarch into reserved marinade and microwave for 1 minute until slightly thickened.
04 -
Clean grill grates and spray with oil or rub with oil-soaked paper towel. Heat grill to medium-high temperature.
05 -
Thread marinated chicken pieces onto skewers and pat dry. Discard used marinade. Lightly spray chicken with oil to prevent sticking. Grill on all sides until golden brown, approximately 9-12 minutes total, turning occasionally and basting with reserved glaze. Chicken is done when internal temperature reaches 71°C.
06 -
Allow chicken to rest for 5 minutes under loose foil covering. Drizzle with any remaining glaze (warmed if desired), sprinkle with fresh herbs, and serve with lime wedges.
# Notes:
01 -
This chicken is delicious served hot, at room temperature, or cold from the refrigerator.
02 -
When marinating overnight, omit lime juice and increase zest to prevent the acid from breaking down the proteins too much.