Description
Spicy Honey Lime Chicken combines sweet honey or maple syrup, salty soy, tangy lime, spicy sriracha, garlic, and ginger into a flavorful, juicy dish that’s perfect grilled, chilled, or served at room temperature.
Ingredients
- 2½ lb boneless skinless chicken thighs, trimmed and cut into 2‑inch pieces
- 2 Tbsp chopped cilantro or parsley (for garnish)
- Lime wedges (for garnish)
- 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)
- ½ tsp extra cornstarch (for glaze)
Instructions
- 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!
Notes
- Use maple syrup for a vegan-friendly sweetener (if using tofu).
- Marinate chicken for deeper flavor; even 30 minutes helps.
- Broiling works well if a grill isn’t available.
- Adjust spice by varying the amount of Sriracha.
- Leftovers make great fillings for wraps or salad toppers.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 320
- Sugar: 15g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 140mg