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This spicy honey lime chicken has become my go-to dish whenever I need to impress guests without spending hours in the kitchen. The perfect balance of sweet honey, tangy lime, and spicy sriracha creates an irresistible glaze that caramelizes beautifully on the grill.
I first made this recipe during a summer cookout when I needed something quick but impressive. The empty platter and requests for the recipe confirmed it was a keeper, and now it's requested at nearly every family gathering.
Ingredients
- Boneless skinless chicken thighs: Cut into even pieces for consistent cooking and offer more flavor than breasts though both work well
- Honey or maple syrup: Provides the perfect sweetness that caramelizes beautifully on the grill
- Soy sauce: Adds umami depth and balances the sweetness
- Fresh lime juice and zest: Brightens the entire dish with essential citrus tang
- Fresh garlic and ginger: Creates an aromatic base that elevates the marinade
- Sriracha sauce: Delivers a customizable heat level that complements the sweet and tangy notes
- Cornstarch: Optional but creates a thicker glaze that clings better to the chicken
Step-by-Step Instructions
- Make the Marinade:
- Combine all marinade ingredients in a bowl, whisking thoroughly to incorporate the honey with the liquid components. The lime zest particularly needs to be evenly distributed for consistent flavor throughout. This takes about 2 minutes of good whisking.
- Marinate the Chicken:
- Pour half the marinade over the chicken pieces in a sealed container or bag, ensuring all pieces are coated. For the best flavor development, marinate for at least 30 minutes at room temperature or ideally 6 hours in the refrigerator. The acids in the lime begin to tenderize the meat while the flavors penetrate.
- Prepare the Glaze:
- Take the reserved marinade and stir in cornstarch for a thicker consistency. Microwave for about 60 seconds, stirring halfway through, until slightly thickened. This step creates a beautiful glaze that will cling to the chicken instead of running off during grilling.
- Grill the Chicken:
- Thread marinated chicken onto skewers with a bit of space between pieces to ensure even cooking. Grill over medium high heat for about 10 minutes total, turning every few minutes. Brush with the glaze during the last few minutes of cooking to create a caramelized finish without burning the sugars.
- Rest and Serve:
- Allow the chicken to rest for 5 minutes after grilling. This critical step lets the juices redistribute throughout the meat instead of running out when cut. Garnish with fresh herbs and serve with lime wedges for an extra citrus punch.
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You Must Know
- High in protein while relatively low in fat especially if using chicken breasts
- Can be prepped entirely the night before for effortless entertaining
- The marinade doubles as an excellent sauce for rice or vegetables
The balance of honey and lime in this recipe reminds me of street food I enjoyed while traveling through Southeast Asia. My daughter who typically avoids spicy food surprised everyone by requesting seconds and thirds, declaring it her new favorite chicken dish.
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Make Ahead Options
This chicken is actually even better when prepared a day ahead. The flavors continue to develop overnight in the refrigerator. If making ahead, slightly undercook the chicken by about a minute, then reheat briefly before serving. This prevents the chicken from becoming tough or dry when reheated.
Perfect Pairings
The vibrant flavors in this chicken complement so many side dishes. I particularly love serving it with coconut lime rice, which soaks up any extra glaze beautifully. For a complete meal, add a simple cucumber salad dressed with rice vinegar and a touch of sugar. The cool crispness of the cucumbers balances the spicy chicken perfectly.
Heat Level Customization
The beauty of this recipe lies in its adaptability to your spice preference. For a family-friendly version that children will enjoy, reduce the sriracha to just 1 teaspoon. The honey and lime still provide plenty of flavor without the heat. For spice lovers, double the sriracha and add a sprinkle of red pepper flakes to the marinade for an extra kick that builds as you eat.
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well in this recipe, just be cautious not to overcook as they are less forgiving than thighs.
- → How can I thicken the glaze?
Mix 1/2 teaspoon of cornstarch into the reserved marinade and microwave for a minute until it reaches a glaze-like consistency.
- → Can I prepare the marinade ahead of time?
Yes, you can prepare the marinade up to a day in advance and store it in the refrigerator until ready to use.
- → What if I don’t have a grill?
You can broil the chicken in the oven, turning once, for 9-12 minutes, brushing with the glaze during cooking for added flavor.
- → Can the dish be served cold?
Absolutely! This dish can be served hot, at room temperature, or even cold, making it versatile for different occasions.