Ingredients
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Marinade
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1/4c Soy Sauce
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4 Cloves GarlicChopped
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2 Limes Worth Lime JuiceMust be fresh squeezed
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Main
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4 Chicken Thighs Chicken ThighsSkin on Preferred
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3 Limes Lime JuiceMust be Fresh
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3 Limes Lime ZestMust be Fresh
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1/2c Honey
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1/2c Soy Sauce
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To Taste Red Pepper Flakes
Directions
This is one of my favorite quick recipes. With a little bit of early-in-the-week prep, you can have this delicious chicken recipe out quickly.
Asian Fusion Honey Lime Chicken
Fusion cuisine is all the rage now and for a good reason. The blending of cuisines opens the world up to a whole host of new flavors. This Honey Lime Chicken is a fusion of Asian and Caribian to make a sweet and tangy dish. Also, it pairs perfectly with our Sriracha Rice.
While this dish is great any time of the year. It’s absolutely perfect for a summer party out by the pool. The tartness from the lime will immediately make you think you’re on a beach in the Caribian. And everyone loves having their toes in the sand.
The marinade is key
Although you should marinade chicken thighs for at least an hour, an overnight marinade will work even better. After the chicken sits in the mix of soy sauce, garlic, and lime juice it builds an amazing tart flavor to it. Finally after cooking toss a quick glaze over top to really round it out.
What should I pair with this Chicken?
Actually, I came up with my Spicy Sriracha Rice just for this recipe. The spiciness of the rice counters the sweet and acidic flavors of the chicken and turns this into a 20-minute masterpiece.
Chicken Thighs?
If you have never cooked or eaten chicken thighs it might seem a little intimidating. Indeed if you go for skin-on thighs they will most likely need to be deboned. You can always ask the butcher at your meat counter to do it for you if you are unsure about it. Although it’s more work, the flavor and moisture benefit on the thigh is like night and day.
While this recipe calls for skin-on thighs so you can really crisp the skin up and get a nice texture change in there as well. If you are not into that go ahead and get skinless thighs.
Certainly, you could use a chicken breast for this it will add quite a bit of time and won’t have the same feel as using thighs. Just keep that in mind.
Finally, make sure to check out our YouTube for more cooking content. Also if you would like to support us visit our Store and Patreon. Both of those go directly to us and help us share our creations with all of you.
Steps
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1
Done
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Marinade ChickenIn a gallon freezer bag add 1/4c soy sauce, 4 chopped garlic cloves, and juice of 2 limes. Add chicken thighs, close bag, toss to coat. Leave in refrigerator for at least 1 hour, a day would be best |
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2
Done
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Prep PanHeat a pan on medium-high, once hot drizzle cooking oil until it shimmers. |
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3
Done
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Crisp SkinAdd chicken skin-side down until the skin is crispy, about 5 minutes. |
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4
Done
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Cook ChickenFlip the chicken thighs and cook on medium-high until cooked through to 165 degrees F. |
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5
Done
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Make GlazeWhile the chicken is cooking, in a separate bowl add juice and zest of three limes, 1/2c honey, 1/2c soy sauce, and red pepper flakes. whisk to combine. |
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6
Done
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Finish DishPour glaze over chicken until it begins to caramelize, about 1 minute. |
