Made on the stove in less than 20 minutes, this easy recipe for Honey Lime Chicken is a sweet and zesty meal that is sure to be a huge hit with your family.
We eat chicken quite often at my house, and I think it’s definitely one of my favorite proteins to cook. I love how versatile chicken is, and I’m constantly creating new easy and delicious chicken recipes to share with you!
This honey lime chicken recipe uses two of my favorite flavors—honey and lime—to make a sweet and sour sauce for pan-seared chicken thighs that is SO good.
You will find yourself craving this simple meal again and again.
The sweet and sticky honey lime sauce has a slight Asian flair, but the lime and cilantro also give it some Tex-Mex flavors. It’s a tasty fusion dish that pairs really well with Cilantro Lime Rice or Roasted Broccoli and Carrots.
If you like sweet and savory dishes, you should also try my Bang Bang Chicken Skewers and Apricot Glazed Chicken Thighs.
Honey Lime Chicken Recipe Highlights
- Juicy Chicken Thighs — For this recipe, I’m using boneless, skinless chicken thighs. They cook quickly in a skillet and will be juicy and flavorful with this sauce.
- Honey Lime Sauce — Accented with garlic, soy sauce, and red pepper flakes, this sauce is sweet and citrusy with the right amount of kick! Reduce the amount of red pepper or chili powder to make a milder version of the recipe.
- Fast and Simple — Like many of my stovetop chicken recipes, this one comes together all in one pan and really, really quickly. You’ll have these honey lime chicken thighs ready in under 20 minutes.
Key Ingredients
Here’s what you need to make this amazing chicken dinner:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: Chicken thighs are inexpensive, flavorful, and easy to cook. If you prefer white meat over dark meat, you can also use chicken breast cutlets or tenderloins.
- Honey: A half cup of honey balances the spicy flavors in this dish. You could technically substitute it with another type of sugar, but I don’t recommend it. Honey also adds an earthy flavor that you can’t get from other sweeteners.
- Lime: Use two whole limes to get enough juice and zest to make the sauce tangy and bright.
- Soy Sauce: This adds a salty, savory, umami flavor to the sauce. Feel free to use low-sodium soy sauce to reduce the amount of salt. You can also use Tamari if you’d like this chicken to be gluten-free.
- Spices: Chili powder and red pepper flakes give honey lime chicken a bit of a kick!
- Garlic: This savory aromatic pairs so well with the lime and honey. Be sure to peel and mince the garlic finely before you start cooking.
How To Make Honey Lime Chicken
Tip!
It should take 5 or 6 minutes per side to cook the chicken fully. Be sure that the internal temperature of the meat reaches 165°F (74°C).
Recipe Tips
- Avoid burning the garlic. Once you add the minced garlic to the hot skillet, it really only needs 30 seconds to cook. Be ready to deglaze the skillet to stop the garlic from burning, as burnt garlic will ruin the flavor of your dish.
- Leave room in the pan. To get a lovely brown crust on your pan-seared chicken, there needs to be some room around each piece. If needed, cook the chicken in two batches.
- Adjust the heat. This dish gets spicy with the addition of chili powder to the chicken and crushed red pepper in the sauce. If you want to make the dish milder, you can cut this amount in half or reduce it even more.
Storing Tips
Leftover honey Lime Chicken can be stored in an airtight container in the fridge for up to 3 or 4 days. It can be reheated gently in a skillet or in the microwave.
What To Serve With Honey Lime Chicken
I love this dish with rice to soak up all of the delicious sauce! Cilantro Lime Rice, Vegetable Rice, or Instant Pot Brown Rice are all great side dish options.
Add your favorite veggies, and dinner will be nutritious and delicious!
Recipe FAQs
What can I use in place of Honey?
A good alternative to the honey in this recipe would be maple syrup. You could also use light brown sugar.
Is this recipe spicy?
My honey lime chicken recipe is a bit spicy, but the tangy lime juice and sweet honey balance it very well. Don’t be afraid to adjust the seasonings to suit your taste preferences, though.
Can I make this recipe with bone-in chicken thighs?
You can, but I find that cooking bone-in thighs on the stove is not ideal. Instead of pan-searing the chicken, consider baking it at 400°F (200°C) for 30-35 minutes or until done. You can make the honey lime sauce in a skillet and then spoon it over the chicken before serving.
This method will work for other bone-in chicken pieces, such as legs or smaller breasts, as well.
What kind of skillet should I use to cook chicken thighs?
I’m using a large stainless steel skillet to make this recipe, but it will work well in a non-stick skillet or a cast iron skillet, too. Use whichever pan you’re most comfortable cooking in!
More Skillet Chicken Recipes
Marry Me Chicken
Creamy Spinach Artichoke Chicken
Easy Cream Cheese Chicken
Honey Garlic Chicken Tenders
This honey lime chicken is packed with flavor and is so simple to make! Pin this recipe to save it, or share it with your friends who love easy chicken recipes.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Honey Lime Chicken
Recipe Video
Equipment
Ingredients
- 1 ½ pounds (680 g) boneless skinless chicken thighs
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- 2 tablespoons (30 ml) olive oil not extra virgin, divided
- 2 cloves garlic minced
- ½ cup (120 ml) honey
- 2 tablespoons (30 ml) soy sauce
- 2 limes juice and zest
- ¼ teaspoon red pepper flakes
- fresh cilantro for garnish (optional)
Instructions
- Season the chicken thighs with salt, pepper, and chili powder. Drizzle 1 tablespoon of olive oil, and combine to make sure the chicken thighs are well coated in the seasonings.
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
- Once the skillet is hot, add the chicken thighs in a single layer. Cook for 5-6 minutes on each side, or until golden brown and cooked through. The chicken is done when the internal temperature reaches 165°F (74°C).
- Remove the chicken from the pan onto a plate, and set aside.
- To the same skillet, add garlic and cook for 30 seconds. Add about ¼ cup of water to the skillet, and deglaze the pan scraping off any bites stuck with a wooden spoon.
- Add honey, soy sauce, lime juice and zest, and red pepper flakes and whisk to combine.
- Reduce heat to medium-low and let the sauce thicken for 2-3 minutes.
- Return the chicken to the pan, coat in the sauce and remove from heat. Garnish with fresh cilantro, if desired. Serve warm, spooning any extra sauce from the skillet over the top.
Notes:
- Avoid burning the garlic. Once you add the minced garlic to the hot skillet, it really only needs 30 seconds to cook. Be ready to deglaze the skillet to stop the garlic from burning, as burnt garlic will ruin the flavor of your dish.
- Leave room in the pan. To get a lovely brown crust on your pan-seared chicken, there needs to be some room around each piece. If needed, cook the chicken in two batches.
- Adjust the heat. This dish gets spicy with the addition of chili powder to the chicken and crushed red pepper in the sauce. You can cut this amount in half or reduce it even more if you want to make the dish more mild.
- To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Susan Littlebrook says
Delicious! My son loved it!
Diana says
I’m thrilled your son loved it, Susan! That’s always the best kind of feedback. Thank you for sharing!
Jackie says
Fantastic! Favorite chicken thigh recipe!
Diana says
Thank you, Jackie, for taking the time to leave a great review!