Spicy Honey-Lime Chicken
The combination of honey (or maple syrup), soy sauce, sriracha, lime, garlic and ginger in this spicy honey lime chicken recipe is wicked. Delicious hot, room temp or cold.
You can make the recipe with whole boneless chicken thighs or chicken breasts on skewers or with bone-in chicken.
My favorite is boneless skinless chicken thighs (pictured here) because they are so flavorful, they absorb the marinade well and they tend to stay moister than breasts. If you’ve read any of our other chicken posts, you’ve heard this. Many times.
The spicy honey lime chicken marinade with its tart citrus tang – so delicious, so much flavor – also works well with pork skewers, tenderloin or chops. Even tofu. It’s one of my favorite chicken thigh recipes.
Best side dish for this chicken dinner
That’s hard. So many things go well with honey-lime chicken thighs. Here are some great ideas for a side and side salad: citrus salad, easy potato knishes, bread salad with charred snap peas, grilled corn salad, party salad with grilled vegetables and quinoa, roasted baby cauliflower and grilled vegetable orzo salad recipe.
Tailor To Your Taste
How to serve honey lime chicken
- I love the grilled chicken skewers format the best because you get the maximum glaze covering the chicken. But you can also use whole chicken breasts or thighs. If using bone-in, I suggest doubling the marinade.
- For appetizers, use regular boneless chicken thighs or breasts. Once cooked, cut the chicken into small pieces and thread on small wooden skewers or toothpicks to serve.
- The chicken is fabulous served in pita or tortillas with a tangy coleslaw or Israeli salad.
Options for honey lime chicken marinade
- Vary the amount of sriracha heat you like. The amount in the recipe is fairly spicy. I know some will like it even hotter. Or some not at all. If you don’t have sriracha, try chili powder or red pepper flakes.
- Replace the lime with lemon in the honey lime mixture (marinade).
- Try adding coriander or a favorite spice to the marinade.
Cooking method alternatives
- If you don’t have a grill, broil the chicken skewers in the oven for 9-12 minutes.
- Cooking time will take longer with bone in chicken. Heat one side of the grill on low, the other on medium high. Cook until almost done ((140F) on the low side, then switch to the hotter side to brown and finish cooking.
Shortcuts
- Skip the skewers and cook boneless or bone-in chicken (not cut up). Still delish! And dinner in 20 minutes.
- Substitute 1/2 teaspoon garlic powder for the fresh garlic.
- Marinate at room temperature for 30-40 minutes instead of 4-6 hours or overnight in the fridge. Or skip the marinating altogether. The flavors won’t be as intense, but still great. Consider doubling the sauce or making 1 1/2 times the amount if you are not marinating the chicken.
How to make spicy honey lime chicken
Make Ahead
- Make the recipe ahead for a crowd and serve it at room temperature. Or warm it briefly in the microwave for a minute or two. Don’t overdo it or the chicken will dry out and toughen.
Other easy grilled chicken recipes you might like
- Mediterranean marinated grilled chicken
- chicken bulgogi recipe (Korean)
- Grilled BBQ chicken
- Grilled Vietnamese chicken
- Sweet and spicy chicken wings
- Smoked chicken thighs (without a smoker)
Spicy Honey Lime Chicken
The combination of honey (or maple syrup), soy sauce, sriracha, lime, garlic and ginger in this spicy honey lime chicken recipe is wicked. Delicious hot, room temp or cold.
Servings: 5
Equipment
- Skewers (metal or wood). If using wood, soak for 30 minutes before using. Skewers not needed if using uncut boneless or bone in chicken.
Ingredients
- 2 1/2 pounds (1.13kg) boneless skinless thighs (or breasts), trimmed and cut into 2 inch/5.1cm pieces Note 1
- Garnish: 2 tablespoons chopped cilantro or parsley; lime wedges
Honey Lime chicken marinade (and glaze), Note 2
- 3 tablespoon soy sauce low sodium is good if you have
- 6 tablespoon honey or maple syrup
- 1 teaspoon lime zest from one lime
- 3 tablespoon fresh lime juice from 1 1/2 to 2 limes
- 4 garlic cloves, minced or grated (or 1/2 tsp garlic powder)
- 1 1/2 tablespoon grated fresh ginger (about 1 1/2 inch of fresh ginger)
- 1 tablespoon vegetable oil
- 1 1/2 tablespoon Sriracha sauce for pretty spicy (use more or less to taste)
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon cornstarch (to thicken to glaze consistency) Optional
Instructions
- MAKE MARINADE/SAUCE: Whisk all marinade ingredients together in a small bowl. Or blend them in a food processor.
- MARINATE CHICKEN: Pour half the marinade (about 1/2 cup) into a sealed zipper bag or container and add chicken. Marinate for 30 minutes at room temperature or 6-12 hours in fridge. Tip: if marinating overnight, I leave out lime juice and increase zest so it doesn't 'cook' the chicken. Glaze: The reserved 1/2 cup marinade will be used for glazing/basting. (Optional but suggested: Mix 1/2 teaspoon cornstarch into reserved marinade and microwave for 1 minute to make a glaze-like consistency. I do this). Set aside.
- PREPARE GRILL: Scrape grill and spray grill with oil (or dip paper towel in oil and rub on grill). Heat grill to medium-high heat. If using wood skewers, soak them for 30 minutes beforehand to avoid burning. Note 3.
- GRILL CHICKEN SKEWERS: Skewer marinated chicken pieces onto skewers and pat dry (important). Discard the marinade used for marinating. Lightly spray chicken with oil to further avoid sticking. Grill chicken on all sides until golden brown (you'll need to turn chicken a couple of times), for 9-12 minutes in total (depending on thickness and how tightly packed the skewers are), basting once or twice with the honey lime glaze. Instant thermometer will read 160F/71C. Rest chicken, loosely covered for 5 minutes.
- SERVE: If you have any leftover sauce, drizzle it on the chicken or warm it in microwave for 30 seconds and pass it around. Sprinkle chicken with cilantro or parsley and serve with lime wedges if desired. Serve hot or at room temperature.
Notes
- Chicken options:
- I prefer thighs because they are juicier and less likely to dry out when cooked. In this recipe, however, breasts work really well too when marinated.
- Instead of skewered chicken, you can also cook regular bone-in or boneless chicken (but make extra marinade for bone-in)
- Kosher chicken is particularly flavorful and juicy because it is already brined.Â
- Marinade/glaze: If you are using bone in chicken, I suggest doubling the marinade/glaze. In fact, you might also want to double it (or do 1 1/2 times the amounts) to use as a dipping sauce or to soak into a side of rice or quinoa.Â
- No grill? Instead, chicken can be broiled in the oven, turning once, for 9-12 minutes, brushing with the glaze.
- Make Ahead:Â The recipe can be made ahead for a crowd and served at room temperature or cold. Or warmed briefly in the microwave for a minute or two. Don’t overdo it or the chicken will dry out and toughen.
Nutrition
Nutrition Facts
Spicy Honey Lime Chicken
Amount Per Serving
Calories 373
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 145mg48%
Sodium 1553mg68%
Potassium 904mg26%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 21g23%
Protein 50g100%
Vitamin A 68IU1%
Vitamin C 9mg11%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!
This recipe, adapted from Once Upon a Chef, was originally published in 2016, has been edited with new images and information.
Can you do this in a slow cooker
I haven’t tried it but I don’t see why not. Add chicken. Cover with sauce and cook for about 6 hours on low or 3 hours on high. You might want to thicken the sauce with a cornstarch slurry after. And broil the chicken for a couple of minutes if you like to brown it. Good luck. We’d love to hear if it works out!
Made this the other night for family. We all thought is was delicious! Will definitely make this again, maybe do it with wings with extra sauce for the end.
Oooh. Great idea about the wings Bonny. Glad you liked the chicken. Thanks for leaving a comment!
This dish was excellent! I used BLSL chicken thighs and just baked them in the oven at 350 for about a half hour, basting a few times. What fantastic flavour!
Great to hear Heather! I guess it’s not surprising that the spicy honey-lime chicken is our most popular recipe 😊 Thanks for leaving a comment.
This recipe is delicious, a real hit with my family.
Could you tell me what the purpose of patting the chicken dry before grilling is?
You mentioned that this is an important step.
So glad you liked the recipe. As for patting it dry before grilling, if there’s too much watery liquid on the surface of the chicken when grilling (or pan frying for that matter), it will steam and not brown properly. Hope that helps.
I found this recipie while at a total loss for what to cook for my day to cook. and Amy’s Comment is Perfection. I can’t wait to try this recipie Amy’s Way. my roommate is already drooling and we’ve only made the grocery list!
Too funny Laura. I hope it works out! Let us know. 😀
This chicken is out of this world delicious! I substituted the Siriache sauce with 1 tbsp chilli powder. I didn’t skewer the chicken ,,,,, I just laid it flat on my electric griddle. Will definitely make this again ,,,,, good enough for company !
It is! So glad you liked it and thanks for leaving a comment. 😊
This marianade is fantastic!! My chicken came out tasty and juicy
Thanks Victoria! 😊
Merci pour cette recette, très très bon……Thank you for this recipe, very very good. I used sambal olek (fresh chili paste) since I didn’t have sriracha.
Tellement content que ça te plaise! Merci d’avoir laissé un commentaire. So glad you liked it. Thanks for leaving a comment!
Made this tonight with skinless boneless chicken breast. Second time to grill. Turned out wonderful. My husband loved it.
Great to hear! Thanks so much for leaving a comment. 😊
This was amazing!! I served the chicken with sticky white rice, sautéed broccoli with onions, and red peppers. Even sprinkled a little extra sauce on the veggies while sautéing them. Was delish and will make again and again.
Thanks Amy! Great sides you made with it.
what would be a good side dish for this recipe?
Hi Miranda, many side dishes would be great, but I listed a few of my favorites in the post including bread salad with charred snap peas, grilled corn salad, party salad with grilled vegetables and quinoa and grilled vegetable orzo salad recipe. The links can all be found in the honey lime chicken post or, if you prefer, you can use the search function on the top right of the post. Hope that helps.
This was so delicious!! I used sambal oelek instead of sriracha, cause that’s what I had, and I really enjoyed the flavour. The lime zest also really bumped up the lime flavour. It was just perfect!
Good switch. And I agree the lime is a game changer. Thanks for leaving a comment. Glad you enjoyed the recipe!
What kind of products are not compatible with chicken! But this is the first time I have met such a combination of ingredients. We got such a rich and versatile taste. This is definitely worth your attention! Thanks for the recipe.
Thanks Emma. Glad you liked it. In fact, it’s our most popular recipe!
Deeeelicious! I didn’t use corn starch. I took a pic, but don’t see how to include it. Will def make again!
Glad you liked it! Thanks for dropping us a note. We always love to hear when people enjoy our recipes.
This recipe is AWESOME! It will be part of my regular recipes, especially for guests and summer! It was delicious.
So glad! You’re right, it’s a great summer backyard bbq dish.
Did not like the flavor of this recipe at all.
Sorry it didn’t work for you. The honey lime chicken is actually our most popular recipe. It just goes to show that taste is a very personal thing.
I’m allergic to siracha is there an alternative or would you just leave it out?
Hi Debbie, If you still want to make the honey-lime chicken spicy, you can try sambal oelek, an Indonesian chili paste (with red chilis, vinegar and salt). Or any chili paste for that matter. Chili flakes and even a dash of cayenne pepper would work too. Hope that helps.
So so good.
🙂
This chicken was delicious. I cut back on Siraracha but next time will include full amount.
So glad you liked it! You can always add extra sriracha at the end 🙂
I have a pork tenderloin I want to cook tonight. How would I use your above recipe with pork tenderloin in the oven?
If you have the time, marinate the tenderloin with 1/2 the marinade for 30 minutes at room temperature. Pat dry and brush with glaze (reserve 1-2 tablespoons for finishing). Roast at 400F for 18-25 minutes depending on size of tenderloin or until instant thermometer reads 140F. Let rest for 10 minutes loosely covered. Slice and drizzle remaining glaze if there is any left over. Enjoy!
Thx so much for your prompt resp. to my question! I freq. see a recipe and think how would I do that and don’t ask …never use the recipe. Tonight I will!?
Pleasure! Let us know how it works out.
Printed for Amica….sooooo…appealing!