I bring together bold flavors with this Spicy Honey Lime Chicken: sweet honey or maple syrup, salty soy, tangy lime, spicy sriracha, garlic, and ginger all unite in one irresistible dish. It’s perfect hot off the grill, at room temperature, or chilled—versatile and delicious.

Why You’ll Love This Recipe

I love how the marinade doubles as a glaze, delivering maximum flavor. Using boneless, skinless chicken thighs keeps the meat juicy and tender. Plus, it’s quick and easy—ready in under an hour, including marinating time. If I skip skewers, it’s even easier, and leftovers are great tossed in pita or a salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ lb boneless skinless chicken thighs, trimmed and cut into 2‑inch pieces
Garnish: 2 Tbsp chopped cilantro or parsley; lime wedges

Honey Lime chicken marinade (and glaze):

3 Tbsp soy sauce (low sodium preferred)
6 Tbsp honey or maple syrup
1 tsp lime zest (from one lime)
3 Tbsp fresh lime juice (about 1½ – 2 limes)
4 garlic cloves, minced or grated
1½ Tbsp grated fresh ginger (or frozen cube)
1 Tbsp vegetable oil
1½ Tbsp Sriracha sauce (adjust to taste)
1¼ tsp kosher salt
½ tsp cornstarch (optional, for glaze consistency)

Directions

Whisk all marinade ingredients (including cornstarch, if using) in a bowl or blender.
Pour half (about ½ cup) into a sealed bag or container with the chicken. Marinate 30 min at room temp or 6–12 hrs in the fridge.
Mix remaining marinade with extra ½ tsp cornstarch, microwave 1 min to thicken—it becomes your glaze.
Preheat grill to medium‑high. Oil grill grates. If using wooden skewers, soak them first.
Skewer chicken pieces, pat dry, brush with oil to prevent sticking.
Grill 9–12 min, turning a few times and basting once or twice with glaze, until internal temp hits 160 °F (71 °C).
Garnish with cilantro or parsley and lime wedges. Enjoy!

Servings and Timing

Servings: 5
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes (room temp) or 6–12 hours (fridge)
Total Time: ~50 minutes

Variations

Protein swap: Use chicken breasts, bone‑in pieces, or chops.
Adjust spice: Use more or less sriracha, or substitute with chili powder or red pepper flakes.
Citrus twist: Replace lime with lemon.
Cooking method: No grill? Broil for 9–12 minutes. Bone‑in pieces take longer—finish on hot side to brown.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, microwave briefly (30–60 sec) or warm on the grill or in the oven until just heated through. Avoid over‑heating—chicken can dry out quickly.

FAQs

1. How spicy is this recipe?

I use 1½ Tbsp Sriracha, which gives it a noticeable kick—but you can dial it down or up to match your heat tolerance. You can also swap in chili powder or red pepper flakes.

2. Can I skip marinating?

Yes, though flavor won’t be as deep. I recommend marinating at least 30 min, but if I’m short on time, I’ll double the glaze to pour over during grilling.

3. Can I bake or broil instead of grilling?

Absolutely. I broil skewers about 9–12 minutes, turning once. Bone‑in pieces take longer—finish on high heat to brown and crisp.

4. What side dishes pair well?

I often serve it with grilled corn salad, citrus quinoa salad, or in pita wraps with slaw. It also works great on top of rice bowls or mixed greens.

5. Can I freeze leftovers?

Yes—store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat gently to keep it moist.

Conclusion

I love how this Spicy Honey Lime Chicken delivers big flavor with minimal effort. It’s customizable, easy to prepare, and pleasingly versatile—whether fresh off the grill, repurposed in wraps, or served cold. I’m certain it will become your go-to dish for weeknight dinners or entertaining alike.