Spicy Honey Lime Chicken Thigh Recipe
Sticky, juicy, and full of vibrant sweet heat, these Spicy Honey Lime Chicken Thighs deliver bold flavor fast with garlic, sriracha dry rub, and a bright citrus glaze. Easy skillet method wins on weeknights.
Equipment
- 1 Skillet Large
- 1 Mixing bowl Medium
Ingredients
Main ingredients
- 4 cloves Garlic minced
- 1 tablespoon Low-sodium soy sauce
- 0.25 cup Honey
- 1.5 tablespoons Lime juice from 1 lime
- 1 pinch Salt
- 0.5 teaspoon Fresh ground black pepper
- 2 teaspoons Sriracha dry seasoning more or less to taste
- 2 pounds Boneless skinless chicken thighs about 8 thighs
- 0.5 tablespoon Olive oil
- 0.25 teaspoon Crushed chili pepper flakes optional
- Chopped fresh parsley for garnish
- Sliced lime wedges for serving
Instructions
Instructions
- In a medium bowl, mix garlic, soy sauce, honey, lime juice, salt, black pepper, Sriracha seasoning, and optional chili flakes. Stir into a marinade.
- Add chicken thighs, toss to coat. Cover and refrigerate 30 minutes to 2 hours.
- Heat a skillet over medium-high. Drizzle in olive oil until hot.
- Remove chicken from marinade, letting excess drip off. Place in skillet and cook 6–7 minutes per side until caramelized and cooked through.
- Pour leftover marinade into skillet. Simmer 5–7 minutes until thickened into glaze.
- Spoon glaze over chicken while it bubbles. Remove from heat when done.
- Garnish with parsley and squeeze lime wedges over top. Serve immediately.
Notes
Use dry Sriracha seasoning for best results. For hotter flavor, add extra chili flakes. Leftovers can be refrigerated for 4 days or frozen and reheated with a splash of broth. Great in salads, wraps, or rice bowls.