Honey Lime Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
45 mins
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Servings
8 Servings
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Calories
368 kcal
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Course
Main Course
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Cuisine
Chinese
Honey Lime Chicken
Description
This recipe blends honey, fresh lime juice, avocado oil, toasted sesame oil, liquid aminos, rice vinegar, garlic, salt, and pepper to create a bright and mildly sweet marinade. Chicken thighs soak in this mixture for several hours, allowing the flavors to penetrate thoroughly. Baking the chicken at a high temperature ensures even cooking while retaining juiciness.
After baking, the chicken is basted with its juices and broiled briefly to deepen the caramelization on the surface, adding texture and intensified flavor. The finished chicken thighs deliver a moist, aromatic dish with a balance of sweetness, acidity, and a subtle umami touch from the liquid aminos.
This chicken pairs well with rice, steamed vegetables, or salads as a flavorful protein centerpiece. The marinade’s combination of honey and lime helps enliven the chicken without overpowering it.
The notes mention that coconut aminos can substitute for liquid aminos for a soy-free version, and leftovers store safely in the refrigerator for up to five days. Warming gently before serving preserves texture and flavor.
Ingredients
- 3 lbs chicken thigh 8 thighs, boneless, skinless
- 3 Tbsp avocado oil
- 1 Tbsp sesame oil toasted
- ⅓ cup honey
- ¼ cup lime juice fresh
- 1 Tbsp liquid aminos
- 2 Tbsp rice vinegar
- 5 cloves garlic minced
- ¼ tsp black pepper
- ½ tsp salt sea salt
Instructions
- Blend the ingredients for the honey lime marinade in a small blender (such as a nutribullet or magic bullet) or stir them together in a small bowl or measuring cup. If the honey isn’t dissolving easily, microwave the marinade for 30 seconds, or until the honey mixes into it easily.
- Transfer the raw chicken thighs to a zip lock bag and pour in the marinade. Seal the bag and marinate the chicken for at least 1 hour, ideally 3 to 8 hours.
- When you’re ready to bake the chicken, preheat the oven to 420 degrees Fahrenheit. Transfer the marinated chicken thighs, along with the marinade, to a large casserole dish in a single layer.
- Bake for 12 to 15 minutes, or until the chicken has reached an internal temperature of 160 degrees F. Check the temperature by inserting an instant read thermometer into the thickest part of the thighs. Baste the chicken in the marinade, spooning the juices over the chicken until the tops are well-saturated.
- Change your oven to the High Broil setting and broil the chicken on the shelf that is second closest to the top (not the very top shelf) for 5 to 8 minutes, or until crispy. Be careful to keep a close watch on the chicken, as honey has a tendency to burn easily. The exact cooking time will vary based on the size of the chicken thighs and their temperature going into the oven.
- Once the chicken is out of the oven, spoon the juices over it again and serve with your choice of side dishes.
Notes
- Use coconut aminos as a soy-free alternative to liquid aminos, or substitute with soy sauce or tamari if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1Thigh (of 8) | |
| Calories | 368kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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