Why Make This Recipe

Spicy Honey Lime Chicken is a delicious dish that brings together sweet, spicy, and tangy flavors. It’s perfect for weeknight dinners, weekend barbecues, or any occasion where you want to impress your family and friends. The marinade not only adds incredible taste but also keeps the chicken juicy and tender. Plus, it’s quick to prepare, making it a fantastic choice for those busy days.

How to Make Spicy Honey Lime Chicken

Ingredients:

2 lbs boneless, skinless chicken thighs or breasts
3 tablespoons honey
Juice and zest of 2 limes
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon hot sauce (adjust to taste)
1 teaspoon chili flakes
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Directions:

Make the Marinade: In a medium bowl, whisk together the honey, lime juice and zest, olive oil, soy sauce, hot sauce, garlic, chili flakes, paprika, cumin, salt, and pepper. The marinade should be thick, glossy, and deeply fragrant.
Marinate the Chicken: Place the chicken pieces in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Grill or Pan-Sear the Chicken:
- For Grilling: Preheat your grill to medium-high heat. Grill chicken for 6–7 minutes on each side or until charred and cooked through (internal temperature should reach 165°F).
- For Pan-Cooking: Heat a skillet over medium-high heat. Cook chicken 5–6 minutes per side, spooning extra marinade over the chicken as it cooks to build a sticky glaze.
Rest and Serve: Let the cooked chicken rest for 5 minutes before slicing. Serve garnished with chopped cilantro and fresh lime wedges.

How to Serve Spicy Honey Lime Chicken

Spicy Honey Lime Chicken shines on its own, but you can serve it alongside rice, quinoa, or a fresh green salad. This dish also pairs well with grilled vegetables or corn on the cob. For an extra kick, drizzle some more hot sauce on top when serving.

How to Store Spicy Honey Lime Chicken

If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over low heat to avoid drying it out. You can also freeze the marinated raw chicken for up to 3 months. Just thaw in the refrigerator before cooking.

Tips to Make Spicy Honey Lime Chicken

Adjust the level of hot sauce and chili flakes to control the spiciness to your preference.
Letting the chicken marinate for longer will give it an even richer flavor.
Make sure not to overcrowd the grill or skillet to ensure even cooking.

Variation

You can swap out chicken for shrimp or firm tofu for a different protein option. Adjust the cooking time accordingly, as they will cook faster than chicken.

FAQs

1. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken. Just remember that it will need a longer cooking time.

2. What if I don’t have fresh limes?
If you don’t have fresh limes, you can use bottled lime juice. However, fresh lime juice gives the best flavor.

3. Can I marinate the chicken overnight?
Yes, marinating the chicken overnight enhances the flavor. Just make sure to keep it in the refrigerator.

Spicy Honey Lime Chicken

A delicious dish that brings together sweet, spicy, and tangy flavors, perfect for any occasion.

For the Marinade

3 tablespoons honey
Juice and zest of 2 limes Juice and zest of 2 limes (Use fresh limes for the best flavor.)
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon hot sauce (Adjust to taste.)
1 teaspoon chili flakes (Adjust to taste.)
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
to taste Salt and black pepper

For Serving

Fresh cilantro, chopped (For garnish)
Lime wedges (For serving)

For the Chicken

2 lbs boneless, skinless chicken thighs or breasts

Preparation

In a medium bowl, whisk together the honey, lime juice and zest, olive oil, soy sauce, hot sauce, garlic, chili flakes, paprika, cumin, salt, and pepper to create the marinade.
Place the chicken pieces in a large resealable bag or shallow dish, pour the marinade over them, ensuring every piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours.

Cooking

Preheat your grill to medium-high heat. Grill chicken for 6–7 minutes on each side or until internal temperature reaches 165°F.
Alternatively, heat a skillet over medium-high heat. Cook chicken 5–6 minutes per side, spooning extra marinade over the chicken as it cooks.

Serving

Let the cooked chicken rest for 5 minutes before slicing. Serve garnished with chopped cilantro and fresh lime wedges.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use low heat to avoid drying out the chicken. Marinade raw chicken for up to 3 months in the freezer.

Dinner, Main Course

American, Barbecue

Barbecue Chicken, Grilled Chicken, Marinated Chicken, Quick Dinner, Spicy Honey Lime Chicken