Honey Garlic Lime Chicken
This Honey Garlic Lime Chicken features juicy, pan-seared chicken thighs coated in a sticky, sweet-and-tangy glaze made from real honey, fresh garlic, bright lime juice, and a splash of soy sauce. The whole dish comes together in one skillet in about 30 minutes, and the sauce is so good you will want to spoon it over everything on your plate.
Equipment
- Cast iron skillet or heavy-bottomed oven-safe pan (12-inch recommended)
- Microplane zester - for lime zest
- Citrus juicer or reamer
- Small mixing bowl - for the sauce
- Whisk or fork
- Tongs or spatula
- Instant-read meat thermometer
- Cutting board and sharp knife
- Measuring spoons and cups
Ingredients
- 2 lbs boneless skinless chicken thighs - 900g, about 6-8 pieces
- salt and black pepper - to taste
- 1 tablespoon olive oil
- 3 tablespoons raw honey
- 4 cloves garlic - minced
- 3 tablespoons fresh lime juice - about 2 limes
- 1 teaspoon lime zest
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon crushed red pepper flakes - optional, for heat
- 1/4 cup water or low-sodium chicken broth - 60ml, for deglazing
- 2 tablespoons unsalted butter
- 2 tablespoons fresh cilantro - chopped, for garnish
- lime wedges - for serving
For Serving (Optional)
- steamed white or brown rice
- roasted vegetables - such as broccoli
- warm flour tortillas
Instructions
- In a small bowl, whisk together the honey, minced garlic, fresh lime juice, lime zest, soy sauce, and crushed red pepper flakes (if using) until smooth. Set aside.
- Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and freshly cracked black pepper. Let sit at room temperature for 10 minutes if time allows.
- Heat a cast iron skillet over medium-high heat. Add olive oil and swirl to coat. Place the chicken thighs in a single layer, smooth side down, and cook undisturbed for 5-6 minutes until golden brown. Flip and cook for 4-5 minutes on the other side. Remove to a plate.
- Reduce heat to medium. Add the prepared sauce to the pan and scrape up the browned bits from the bottom. Add the water or broth and cook for 1-2 minutes until slightly thickened. Stir in the butter until melted and incorporated.
- Return the chicken to the pan, spooning the glaze generously over each piece. Reduce heat to medium-low, partially cover, and cook for 5-7 minutes, basting every 2 minutes. Cook until the internal temperature reaches 165°F (74°C).
- Remove from heat and let the chicken rest in the sauce for 3-5 minutes. Garnish with fresh cilantro and lime wedges. Serve immediately over rice with the pan sauce spooned over the top.
Notes
- Dry chicken is essential: Pat the chicken thoroughly dry before seasoning. Any moisture will create steam and prevent a good sear.
- Don't crowd the pan: Cook the chicken in batches if necessary. Overcrowding lowers the pan temperature and causes steaming instead of searing.
- Fresh lime juice only: Bottled lime juice lacks the bright, vibrant flavor that makes this dish special. Always use fresh limes.
- Watch the garlic: Burnt garlic turns bitter. If the pan is too hot, add the sauce with the garlic and deglaze immediately to prevent scorching.
- Spicy version: Double the red pepper flakes or add a tablespoon of sriracha to the sauce for extra heat.
- Chicken breast option: Boneless, skinless chicken breasts work well. Reduce searing time to 3-4 minutes per side and cook just until they reach 165°F (74°C) to prevent dryness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The glaze will thicken as it chills.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce. Avoid high heat to prevent the honey from burning.
- Make it gluten-free: Substitute tamari or coconut aminos for the soy sauce.
- Freezer-friendly: Freeze cooled chicken in a sealed bag for up to 2 months. Thaw overnight in the fridge before reheating.