Name: Spicy Honey Lime Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 tablespoon soy sauce (low sodium is good if you have); 6 tablespoon honey or maple syrup; 1 teaspoon lime zest (from one lime); 3 tablespoon fresh lime juice (from 1 1/2 to 2 limes); 4 garlic cloves, minced or grated ((or 1/2 tsp garlic powder)); 1 1/2 tablespoon grated fresh ginger ((about 1 1/2 inch of fresh ginger)); 1 tablespoon vegetable oil; 1 1/2 tablespoon Sriracha sauce for pretty spicy ((use more or less to taste)); 1 1/4 teaspoon kosher salt; 1/2 teaspoon cornstarch (to thicken to glaze consistency) (Optional); 2 1/2 pounds (1.13kg) boneless skinless thighs, trimmed and cut into 2 inch/5.1cm pieces; Garnish: 2 tablespoons chopped cilantro or parsley; lime wedges

Jump to Recipe

If there’s a dish I keep coming back to again and again, it’s Spicy Honey Lime Chicken. This recipe brilliantly balances sweet, tangy, and spicy flavors in every irresistibly sticky bite—a true crowd-pleaser whether you’re grilling for a gathering or spicing up weeknight dinner. Imagine juicy chicken pieces glazed with bold honey and zesty lime, finished with a kick of Sriracha. You only need a handful of ingredients and a little marinating time to unlock layers of flavor that explode on your tastebuds. Let’s dive in and bring this lively, unforgettable dish to your own kitchen!

Spicy Honey Lime Chicken Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how simple, fresh ingredients work together to create Spicy Honey Lime Chicken’s unforgettable flavor. Each component plays a crucial role: some add heat and zing, others give sweetness and depth, and a few ensure tenderness and juiciness.

Boneless skinless chicken thighs: Thighs stay juicy and tender, perfect for absorbing marinades and grilling to perfection.
Soy sauce: Adds a savory backbone and rounds out the sweet and spicy flavors—low sodium soy sauce works great here.
Honey (or maple syrup): Honey gives a sticky, sweet glaze—substitute with maple syrup if you like a deeper note.
Fresh lime zest and juice: The zest brings bold citrus aroma, while lime juice brightens and balances the sweetness.
Garlic (minced or grated): Fresh garlic delivers a punch; garlic powder also works in a pinch if you need it.
Fresh ginger (grated): Ginger adds a warm, peppery zing that lifts the marinade to another level.
Vegetable oil: Keeps the chicken moist and helps prevent sticking during grilling.
Sriracha sauce: Brings the spice! Adjust more or less to your preferred heat level.
Kosher salt: Enhances all the flavors—use just enough to sharpen everything without overseasoning.
Cornstarch (optional): Helps thicken the reserved marinade into a glossy glaze for gorgeous, restaurant-style skewers.
Chopped cilantro or parsley (garnish): Adds a pop of color and herby freshness at the very end.
Lime wedges (garnish): For extra zing right at the table—everyone loves a last hit of lime.

How to Make Spicy Honey Lime Chicken

Step 1: Make the Marinade and Sauce

Start by whisking together all the marinade ingredients in a bowl, or give them a quick blitz in the food processor for a smoother blend. This mixture is your ticket to bold sweet, sour, and spicy flavors. Dividing it in half will create both a marinade and a basting glaze for that signature Spicy Honey Lime Chicken shine!

Step 2: Marinate the Chicken

Pour half your marinade into a zip-top bag or covered bowl with the chicken pieces. Let them marinate for at least 30 minutes at room temperature; if you’re planning ahead, you can marinate for up to 12 hours in the fridge. The longer you marinate (without the lime juice for overnight), the deeper the flavor. Set aside the remaining marinade—this will become your luscious glaze.

Step 3: Prepare the Grill

Clean and oil your grill (or grill pan) well—this helps prevent pesky sticking and gives you those coveted grill marks. Fire the grill up to medium-high heat. If you’re using wooden skewers, soak them for 30 minutes before skewering so they don’t burn up once they hit the heat.

Step 4: Skewer & Grill the Chicken

Thread the marinated chicken pieces onto skewers, patting them dry for the best sear. Lightly spray with oil, then grill, turning occasionally, for 9-12 minutes total. Don’t forget to baste once or twice with your reserved glaze (warm it up with cornstarch in the microwave to thicken). The chicken should char at the edges and reach an internal temperature of 160°F (71°C). Give it a quick rest before serving.

Step 5: Finish and Serve

Just before serving, drizzle any leftover sauce over the chicken (after microwaving it to ensure it’s hot and safe). Finish things off with a sprinkle of cilantro or parsley and plenty of fresh lime wedges. There you have it—the ultimate Spicy Honey Lime Chicken, ready to enjoy hot or at room temperature.

How to Serve Spicy Honey Lime Chicken

Garnishes

Give your Spicy Honey Lime Chicken a burst of color and freshness with a generous shower of chopped cilantro or parsley. Lime wedges are a must for that wonderful, extra-citrusy spritz that ties it all together. If you love a little extra kick, offer some thinly sliced fresh chili or a drizzle of additional Sriracha for dramatic flair.

Side Dishes

A dish this bright and bold deserves perfect partners! Serve Spicy Honey Lime Chicken over fragrant jasmine or basmati rice to soak up every last bit of sauce. Roasted or grilled veggies—think bell peppers, zucchini, or corn—add sweetness and contrast. For a lighter meal, spoon the chicken over a crisp salad tossed with avocado and a squeeze of lime.

Creative Ways to Present

For a fun twist, try threading the chicken onto shorter skewers for appetizer-sized bites at parties or gatherings. Tuck pieces into lettuce cups for a fresh, hand-held version, or turn leftovers into a vibrant taco filling with crunchy slaw and a dollop of Greek yogurt. There’s no wrong way to showcase Spicy Honey Lime Chicken’s exciting flavor!

Make Ahead and Storage

Storing Leftovers

Leftover Spicy Honey Lime Chicken keeps well for up to 3 days when stored in an airtight container in the fridge. Make sure to let the chicken cool before packing it away to maintain its juicy texture. It’s fantastic tucked into wraps or over salads for quick, flavor-packed lunches.

Freezing

If you want to plan ahead, cooked chicken freezes beautifully for up to 2 months. Freeze the pieces flat on a tray first, then transfer to a zip-top freezer bag for the best results. Thaw overnight in the fridge, and you’ll be only minutes away from a last-minute feast.

Reheating

To reheat Spicy Honey Lime Chicken, warm it gently in a skillet with a splash of water or extra glaze to help revive its sauciness. You can also microwave it in short bursts, covering the chicken to trap steam. Be careful not to overcook—just heat until warmed through to keep the meat tender and delicious.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs stay juicier on the grill, chicken breast works just as well—just watch the cook time so it doesn’t dry out. Cut the breast into even pieces and follow the same marinating and grilling instructions.

How spicy is Spicy Honey Lime Chicken?

The heat level is totally adjustable. As written, the recipe is moderately spicy thanks to the Sriracha. Start with a little less if you’re sensitive to spice, or kick it up a notch for heat lovers—taste the marinade before adding it to the chicken to dial it in perfectly.

Can I bake or broil instead of grilling?

Yes, you can! Arrange marinated chicken pieces on a lined baking sheet, broil for 5-6 minutes per side, and baste with glaze. If baking, roast at 425°F (220°C) until cooked through, then broil briefly for those tasty brown edges. You’ll still get that signature Spicy Honey Lime Chicken flavor.

What’s the best way to thicken the glaze?

Mixing a bit of cornstarch into the reserved marinade works like a charm. Just microwave for about a minute, stirring halfway, until it glosses up. You can also simmer it in a small saucepan on the stove. The result: a luscious, sticky glaze clinging beautifully to each piece.

Can I make Spicy Honey Lime Chicken ahead of time for a party?

Definitely! Marinate the chicken a day in advance, keep the glaze ready in a separate container, and simply grill and baste when your guests arrive. It’s a stress-free way to serve up bold, fresh flavor hot off the grill—everyone will be impressed.

Final Thoughts

If you’re craving something that’s equal parts sweet, tangy, and spicy, there’s no better dish than Spicy Honey Lime Chicken. It’s become a tried-and-true favorite in my kitchen, and I have a feeling it’ll steal the show in yours, too. Don’t wait another day to give it a try—your taste buds (and everyone at your table) will thank you!

Spicy Honey Lime Chicken Recipe

★★★★★

5.3 from 18 reviews

Author: Mariam
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Spicy Honey Lime Chicken recipe is a perfect blend of sweet, savory, and tangy flavors that will tantalize your taste buds. Tender chunks of chicken are marinated in a zesty mixture of soy sauce, honey, lime, garlic, and ginger, then grilled to juicy perfection. Serve these delicious skewers with a sprinkle of fresh cilantro or parsley and a squeeze of lime for a dish that’s bursting with flavor.

Instructions

MAKE MARINADE/SAUCE: Whisk all marinade ingredients together in a small bowl. Or blend them in a food processor.
MARINATE CHICKEN: Pour half the marinade (about 1/2 cup) into a sealed zipper bag or container and add chicken. Marinate for 30 minutes at room temperature or 6-12 hours in fridge. Glaze: The reserved 1/2 cup marinade will be used for glazing/basting. Set aside.
PREPARE GRILL: Scrape grill and spray grill with oil (or dip paper towel in oil and rub on grill). Heat grill to medium-high heat. If using wood skewers, soak them for 30 minutes beforehand to avoid burning.
GRILL CHICKEN SKEWERS: Skewer marinated chicken pieces onto skewers and pat dry. Grill on all sides until chicken cooks to a golden brown, for 9-12 minutes in total, basting once or twice with the honey lime glaze. Instant thermometer will read 160F/71C. Rest chicken, loosely covered for 5 minutes.
SERVE: Drizzle any leftover sauce on the chicken, sprinkle with cilantro or parsley, and serve with lime wedges. Serve hot or at room temperature.

Notes

If marinating overnight, leave out lime juice and increase zest to prevent ‘cooking’ the chicken.
Soak wood skewers for 30 minutes before grilling to avoid burning.
Optional: Mix cornstarch into reserved marinade and microwave for 1 minute to make a glaze-like consistency.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Asian