Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or breasts), trimmed
- 1/4 cup honey
- 2 tablespoons fresh lime juice (about 1–2 limes)
- 2 tablespoons Sriracha or chili garlic sauce (adjust to heat preference)
- 3 cloves garlic, minced
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
Instructions
- Step 1: Pat the chicken dry and season lightly on both sides with salt and black pepper. In a small bowl, whisk together the honey, lime juice, Sriracha, minced garlic, and soy sauce to create the spicy honey lime glaze.
- Step 2: Heat the olive oil in a large skillet or frying pan over medium-high heat. Place the chicken pieces in the hot skillet without overcrowding and sear for 3-4 minutes per side, until browned and crispy on the edges.
- Step 3: Reduce the heat to medium-low. Carefully pour the prepared honey lime glaze over the chicken in the skillet, ensuring all pieces are coated.
- Step 4: Bring the glaze to a simmer, then allow it to reduce, turning the chicken occasionally to coat it in the sticky sauce. Continue cooking for 6-8 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened into a sticky glaze.
- Step 5: Remove the skillet from the heat. Allow the chicken to rest in the pan for 5 minutes before serving. Drizzle any remaining sauce over the chicken and garnish with fresh lime zest or chopped cilantro, if desired.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; the glaze may thicken significantly, but the flavor holds up beautifully.
- To revive the sticky crust, reheat the chicken briefly in a dry skillet over medium heat, or wrap loosely in foil and bake at 350°F (175°C) until warm, avoiding the microwave to prevent drying out the meat.
- Balance the intense, sticky sauce by serving this chicken over fluffy coconut rice or alongside a simple cucumber and avocado salad dressed with a little extra lime juice.
- For a truly crispy sear, take the extra minute to pat the chicken pieces very dry before seasoning; excess moisture steams the meat instead of browning it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American