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Spicy Honey Lime Chicken Thighs

This Honey Lime Chicken is an exquisitely delicious, pantry friendly, 30-minute, one skillet winner for your weeknight dinner rotation! The quick cooking chicken thighs are seasoned with a paprika, chili spice rub, seared in a sizzling skillet then bathed in a sweet, spicy, tart, garlicky, sauce spiked with honey, lime and sriracha. The chicken caramelizes while soaking up the addictive sauce that magically reduces into a sticky glaze. Serve your Honey Lime Chicken with rice or on a bed of mashed potatoes or in wraps, tacos, burritos, grain bowls, etc. for a mouthwatering easy dinner win.
Course Main Course, Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 -6 servings

Ingredients

Chicken and Spice Rub

  • 2 pounds boneless skinless chicken thighs (see notes for breasts)
  • 1 tablespoon olive oil
  • 1 tsp EACH chili powder, paprika, salt
  • ½ tsp EACH ground cumin, onion powder, garlic powder
  • ¼ teaspoon pepper

Honey Lime Sauce

Instructions

  • Whisk together all of the Spice Rub seasonings in a small bowl. Pat the chicken dry with paper towels then evenly season both sides of the chicken.
  • Whisk together all of the Honey Lime Sauce ingredients in medium bowl; set aside.
  • Heat the olive oil in a large NON-STICK skillet over medium-high heat. Add the chicken thighs in a single layer and sear until golden brown on each side, about 2-3 minutes.
  • Whisk the Honey Lime Sauce again to recombine then add to the chicken. Reduce heat to medium, and cook until the chicken is cooked through (thighs reach 175F, chicken breasts 165F on an instant read thermometer) turning the chicken and stirring the sauce occasionally, about 5 minutes. If the chicken is done and you would like a thicker/more caramelized sauce, remove the chicken to a plate and continue to simmer the sauce.
  • Garnish the chicken with fresh cilantro if desired. Serve with freshly squeezed limes if you would like it tangier/less sweet and additional Sriracha or red pepper flakes for spicier. Serve with rice, mashed potatoes or in tacos, bowls, wraps, salads, etc.

Video

Notes

  • Chicken:  You may use chicken breasts, chicken tenders or chicken cutlets. Take care to pound your chicken to an even thickness.  If your chicken breasts are larger, slice them through the equator to create thin fillets. You may need to adjust the cooking time to ensure your chicken is cooked all the way through. 
  • Don’t overcook chicken: Always use a meat thermometer so you don’t undercook or overcook your chicken. 

HOW TO STORE AND REHEAT

  • To store:  Transfer the chicken things in the glaze to an airtight container.  Store in the refrigerator for up to five days.
  • To freeze: Let the chicken cool completely then transfer to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months. Let thaw overnight in the refrigerator.
  • Microwave:  Transfer chicken to a microwave-safe plate and microwave for 30 seconds then at 15 second intervals as needed.
  • Skillet:  Reheat in a nonstick skillet just until warmed through, flipping the chicken occasionally.  
  • Oven: Transfer chicken to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes, or just until warmed through.