Honey-Lime Chicken Thighs
Honey-Lime Chicken Thighs are a delicious and easy recipe that combines sweet and tangy flavors. The combination of honey and lime juice creates a tasty marinade that keeps the chicken juicy and tender. Whether you’re cooking for a family gathering or just a quick weeknight dinner, this dish is sure to be a hit!
Why Make This Recipe
Making Honey-Lime Chicken Thighs is a great choice for several reasons. First, it’s simple and quick to prepare, requiring only a few ingredients. Second, the flavors are vibrant and mouthwatering, making this dish enjoyable for everyone. Lastly, marinating the chicken enhances its taste and tenderness, offering a delightful meal with minimal effort.
How to Make Honey-Lime Chicken Thighs
Ingredients:
- 6 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Juice and zest of 2 limes
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh cilantro, for garnish (optional)
Directions:
- In a small bowl, whisk together the olive oil, lime juice and zest, honey, minced garlic, soy sauce, smoked paprika, salt, and black pepper. This mixture will be your marinade.
- Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them.
- Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a stronger flavor.
- Preheat a grill or skillet over medium-high heat.
- Remove the chicken from the marinade and cook for 5–6 minutes on each side until golden brown and fully cooked (the internal temperature should reach 165°F/74°C).
- Let the chicken rest for 5 minutes before serving. Garnish with chopped fresh cilantro if you like.
How to Serve Honey-Lime Chicken Thighs
Honey-Lime Chicken Thighs are great served with rice, quinoa, or a fresh salad. You can also pair them with grilled vegetables or corn on the cob for a complete meal. Adding a side of tortillas can make it a fun taco night!
How to Store Honey-Lime Chicken Thighs
If you have leftovers, store the chicken in an airtight container in the refrigerator. It will stay fresh for 3-4 days. You can also freeze the cooked chicken for up to 2 months. Just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Honey-Lime Chicken Thighs
- Marinate the chicken longer for even more flavor.
- Adjust the amount of honey and lime to your taste to make it sweeter or zestier.
- Consider grilling the chicken for a nice smoky flavor.
Variation
You can switch up the marinade ingredients by adding different herbs like thyme or rosemary. For a spicy kick, try adding a pinch of cayenne pepper or some chopped jalapeños to the marinade.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just remember that they may cook quicker than thighs, so keep an eye on them!
2. Can I grill this chicken?
Absolutely! Grilling adds amazing flavor. Just follow the same cooking times on the grill.
3. What other sides go well with Honey-Lime Chicken Thighs?
You can serve this dish with steamed veggies, a simple green salad, or even coleslaw for a refreshing contrast.
Enjoy making and sharing Honey-Lime Chicken Thighs with your family and friends! They are sure to love this sweet and tangy dish.
Honey-Lime Chicken Thighs
Ingredients
Main Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 pieces limes, juice and zest
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon smoked paprika
- to taste Salt and black pepper
- for garnish Fresh cilantro (optional)
Instructions
Preparation
- In a small bowl, whisk together olive oil, lime juice and zest, honey, minced garlic, soy sauce, smoked paprika, salt, and black pepper to create the marinade.
- Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them.
- Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a stronger flavor.
Cooking
- Preheat a grill or skillet over medium-high heat.
- Remove the chicken from the marinade and cook for 5–6 minutes on each side until golden brown and fully cooked (the internal temperature should reach 165°F/74°C).
- Let the chicken rest for 5 minutes before serving.
- Garnish with chopped fresh cilantro if desired.
