Spicy Honey Lime Chicken

Prep Time: 10 mins | Cook Time: 10 mins | Marinating time: 30 mins | Total Time: 50 mins | Servings: 5

This spicy honey lime chicken is wicked! Super delicious with a mouthwatering combination of honey (or maple syrup), soy sauce, sriracha, lime, garlic, and ginger. Serve this succulent skewered chicken either hot, room temperature, or cold. Drizzle with the remaining glaze for that extra layer of flavor!

Ingredients

Garnish: 2 tbsp chopped cilantro or parsley; lime wedges

2 ½ lbs (1.13kg) boneless skinless thighs, trimmed and cut into 2 inch/5.1cm pieces (or use chicken tenders or boneless breasts)

Honey Lime chicken marinade (and glaze):

1 tbsp vegetable oil

3 tbsp soy sauce, low sodium is good if you have

1 tsp lime zest from one lime

6 tbsp honey or maple syrup

3 tbsp fresh lime juice from 1 ½ to 2 limes

1 ½ tbsp grated fresh ginger (about 1 ½ inches of fresh ginger)

4 garlic cloves, minced or grated (or ½ teaspoon garlic powder)

1 ½ tbsp Sriracha sauce for pretty spicy (use more or less to taste)

½ tsp cornstarch (to thicken to glaze consistency) Optional

1 ¼ tsp kosher salt

How to make Spicy Honey Lime Chicken

Step 1: In a small bowl, place the marinade ingredients and mix well until combined. Alternatively, you can blend the marinade ingredients using a food processor.

Step 2: Into a sealed zipper bag or container, pour half of the marinade. Then, add the chicken and marinate at room temperature for about 30 minutes or in the fridge for 6 to 12 hours. You can leave out the lime juice if marinating overnight and increase the zest.

Step 3: For the glaze, set aside half c of the marinade for glazing/basting. If desired, you can whisk half a tsp cornstarch into the reserved marinade, then heat in the microwave for about a minute until glaze-like consistency. Set aside.

Step 4: Ready the grill. Scrape and grease with oil, then preheat to medium-high heat. Soak the wood skewers for about 30 minutes.

Step 5: Onto the skewers, skewer the marinated pieces of chicken, and pat dry. Using oil, lightly spray the chicken. This will prevent the chicken from sticking. Lay on the hot grill and grill for about 9 to 12 minutes on all sides until cooked through and golden brown, basting with the honey lime glaze once or twice. The chicken is done once the internal temperature reaches 160 degrees F or 71 degrees C. Set the chicken aside when done and loosely cover it with foil. Allow the chicken to rest for about 5 minutes.

Step 6: Before serving, drizzle the chicken with any leftover sauce. Or you can warm the sauce in the microwave for about 30 seconds and serve it with the chicken. If desired, garnish the chicken with some parsley or cilantro and serve with lime wedges. Enjoy at room temperature or hot.

Notes:

Thighs are juicier and less likely to dry out when cooked. You can also use chicken breasts as this part of the chicken works perfectly when marinated.

If using regular bone-in or boneless chicken instead of skewered chicken, make sure to whip up extra marinate especially for bone-in.

If using kosher chicken, note that it is already brined. But Kosher chicken is juicier and has more flavor.

Double the marinade/glaze if using bone-in chicken.

You can broil the chicken in the oven if a grill is not available. Broil for about 9 to 12 minutes, brushing with the glaze and turning once.

Feel free to make this recipe in advance. Serve the chicken cold or at room temperature. If desired, briefly warm the chicken for about 1 to 2 minutes in the microwave.

Nutrition Facts: