Spicy Honey-Lime Chicken
“This chicken is delicious! Tangy and sweet, they were a big hit with my friends and an even bigger hit with my husband…!” PN
The combination of honey (or maple syrup), soy sauce, sriracha, zesty lime, garlic and ginger in this spicy honey lime chicken recipe is wicked. Delicious hot, room temp or cold.
What to expect
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.
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.
Ingredients – tailored to your taste
- Chicken: Boneless skinless chicken thighs are most forgiving and juiciest. Chicken breasts can be used instead.
- Honey lime chicken marinade: Sriracha, ginger, soy sauce, maple syrup, garlic, lime juice, lime zest and optional cornstarch to thicken glaze.
Marinade adjustments
- 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.
Step by step instructions
Tips
- If you prefer to use bone-in chicken, I suggest doubling the marinade.
- Consider doubling the sauce or making 1 1/2 times the amount if you don’t have time to marinate the chicken.
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.
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.
How to serve honey lime chicken
- Chicken skewers: I love this 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.
- In pita or tortillas: The chicken is fabulous served in pita or tortillas with a tangy coleslaw or Israeli salad.
More easy grilled chicken recipes
- 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)
- Homemade peri peri chicken (grilled or baked)
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
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, trimmed and cut into 2 inch/5.1cm pieces, Note 1 chicken tenders or boneless breasts are fine too
- 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
Video
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 on all sides until chicken cooks to a 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.
Recipe 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 juicier and has a little extra flavor because it is already brined.
- 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.
- No grill? Instead, chicken can be broiled in the oven, turning once, for 9-12 minutes, brushing with the glaze.
- Make-Ahead: The recipe can be prepared ahead for a crowd and served at room temperature or chilled. Or warmed briefly in the microwave for a minute or two. Don’t overdo it or the chicken will dry out and toughen.
Nutrition
Calories: 373kcal | Carbohydrates: 23g | Protein: 50g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1553mg | Potassium: 904mg | Fiber: 1g | Sugar: 21g | Vitamin A: 68IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg
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. It is now our most popular recipe!
Tried this recipe for my husband and myself and OMG it was amazingly delicious, our taste buds were in heaven
Thank you Linda! Love the ‘our taste buds were in heaven’ description 🙂
Great taste. Making it ahead and warming in microwave was perfect way to keep moist. Definitely need to double the sauce.
Thanks for sharing your experience – always helpful to other readers. Glad you liked the recipe Cindy!
EXCELLENT!
Glad you liked it!
Love your recipes! ?
Thank you!
Just as an FYI, when I click to make the print on the recipe card smaller so that it does not print two pages, it brings me to a trending recipe page. Wasn’t able to print on one page
Hi Jen. I just tried it, and I am not able to replicate the problem. For me, it went right to the print page. I chose the smaller print and it all showed on one page. Alternatively, you can uncheck the ‘notes’ section to make it shorter for printing. Sorry that it is not working for you. Perhaps try again?
I love this recipe and my partner loves it too! It’s such a delicious combination of flavours – yum!
Thanks Anna. So glad to hear that! And thanks for taking the time to leave a comment. We always appreciate it 🙂
Thank you for another wonderful recipe to add to the rotation.
Glad you liked it 🙂
First time I’ve left a rating on a recipe site; it was that fabulous. Thank you.
Glad you liked it!
Very good I used Agave syrup
Thanks for sharing your substitution Susan. Happy to see that it worked well.
Yum…….made this for lunch today with my homemade fried rice. Just about to add it to my “all time faves”
I’m honored! Thank you Margaret – so glad you liked it.