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Honey Lime Chicken

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Honey Lime Chicken - crazy delicious chicken with honey lime. The BEST chicken that you can make for your family, takes only 20 mins!

Honey Lime Chicken – crazy delicious chicken with honey lime. The BEST chicken that you can make for your family, takes only 20 mins | rasamalaysia.com

Sliced Honey Lime Chicken on a wooden chopping board.

Honey Lime Chicken

Chicken is our favorite protein; I make chicken many times a week so I am constantly developing new recipes. Two ingredients that I love most are honey and lime.

Easy and quick chicken recipe with honey lime marinade.

This honey lime chicken is inspired by a recipe on Eating Well, but I simplified the recipe to make it easier for you. The recipe takes only 20 minutes to make!

Oven roasted delicious Honey Lime Chicken.

Moist, Juicy and Tender Chicken

This honey lime chicken recipe turned out to be a perfect 10. It’s absolutely moist, juicy, tender and utterly delicious. The honey, lime, soy sauce and garlic marinade do wonders to the chicken.

The end result is sticky sweet, savory and citrusy chicken that you will be begging for more.

Easy homemade honey and lime chicken with homemade honey lime glaze.

Other Recipes You Might Like

Bone-in Chicken vs. Boneless Chicken

As usual, my favorite is boneless chicken thigh (check out how to debone chicken thighs video).

You have the glossy, lacquered, perfectly charred and baked chicken skin, with the meat bursting with the chicken juice. You can also make the chicken with bone-in chicken thighs.

Whichever part of chicken you use, you can make this dish all year long: bake in the oven, outdoor on the grill, or just cook on skillet or cast-iron pan.

Skillet or Oven-Baked?

This recipe is absolutely versatile; you can choose to bake the chicken in the oven, or you can just cook it on the stove-top. I personally love oven-baked because I love crispy and charred skin, like the pictures here.

However, skillet is an easy way to cook and you don’t want to wait that long to savor this delicious chicken.

What Dishes to Serve with this Recipe?

This meal is best served with a main dish or side dishes. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Pairs well with:

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    Honey Lime Chicken Recipe

    Servings 3 people
    Prep Time
    Cook Time
    Total Time

    Honey Lime Chicken - crazy delicious chicken with honey lime. The BEST chicken that you can make for your family, takes only 20 mins.

    Calories 360 kcal
    Author

    Ingredients

    • 1 lb chicken thighs, deboned, skin-on
    • 3 cloves garlic, minced
    • 2 tablespoons honey
    • 1.5 tablespoon soy sauce
    • 2 tablespoons lime juice
    • 3 dashes cayenne pepper
    • 1 big pinch salt
    • chopped parsley
    • lime wedges
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    Directions

    1. 1
      Preheat the oven to 400F.
    2. 2

      To debone the chicken thighs but keep the skin on, please refer to this video and post for the step-by-step. The skin makes this recipe extremely delicious.

    3. 3

      Rub the minced garlic on the chicken thighs with your hands. Add honey, soy sauce, lime juice, cayenne pepper and salt to the chicken. (Double the marinade if you want it to be more "saucy"). Stir to combine well. Transfer the chicken and the honey mixture to a baking sheet lined with aluminum foil. Cover the chicken with aluminum foil to prevent burning.

    4. 4

      Bake the chicken for 20 minutes, or until cooked. If the sauce pools at the bottom of the foil, spoon and brush the sauce over the chicken. Broil the chicken for 1 minute or until the chicken skin is charred. Remove from heat, garnish with parsley. Squeeze the lime wedges over the chicken before serving.

    Recipe Notes

    If you use boneless and skinless thighs or chicken breasts, please take note that your chicken will look white as there is no skin and the broil function won't char the meat and make it dark.

    You may also make this recipe on a skillet or cast-iron pan on medium heat. Please make sure that you keep turning the chicken if you cook on the skillet or pan as it might get dark very quickly because the honey.

    You may also grill the chicken on an outdoor grill.

    Nutrition Facts
    Honey Lime Chicken Recipe
    Amount Per Serving (3 people)
    Calories 360 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 7g44%
    Cholesterol 148mg49%
    Sodium 465mg20%
    Potassium 323mg9%
    Carbohydrates 8g3%
    Sugar 6g7%
    Protein 25g50%
    Vitamin A 120IU2%
    Vitamin C 2.1mg3%
    Calcium 16mg2%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Main Course
    Cuisine: Asian
    Keyword: Honey Lime Chicken
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    121 COMMENTS... read them below or add one

    1. kelly

      Reply

      This looks SO good! I have featured it in our article, 8 Of The Best Lime Recipes. You can check it out here if you like :) https://www.diythought.com/8-of-the-best-lime-recipes/

      • Rasa Malaysia

        Reply

        Awesome, thanks for trying my recipe. Please try more recipes on my site, they are all delicious: https://rasamalaysia.com/recipe-index-gallery/

        • Hermsoven

          Reply

          4 stars
          Easy to prepare, but lacking in flavor. None of the ingredients really stand out. Cooked the chicken on a stove-top cast iron grill after about 20 minutes marination. On the plus side, the chicken was succulent and looked attractive.

    3. hermsoven

      Reply

      4 stars
      Hello Bee,
      I doubled the marinade ingredients, quartered the bone-in thighs, and followed the 20 minute roasting with a few minutes of broiling until nicely browned. And yet, the flavors did not come through as expected, although the texture and appearance was great. Perhaps a pinch of cayenne is not enough. And it may also need additional garlic, honey and soy sauce. I will be experimenting more next time.
      Nice, easy recipe. Thanks!

      • Rasa Malaysia

        Reply

        Hi Melanie, that’s awesome! Thanks for trying this Honey Lime Chicken, please try out more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/

    7. Cheri

      Reply

      I made this tonight with 2 skinless chicken breasts. They were large so I baked them 5 minutes longer. Then I broiled them until charred- they are delicious! My husband agrees! I didn’t add the cayanne pepper- not our style- but followed the recipe otherwise. This was fast and easy (which I was looking for) and delightfully moist and delicious. Thank you!

    10. Rebekah

      Reply

      Is there any substitution for soy sauce? This sounds so good, but I’m supposed to be avoiding soy.

    12. Chicook13

      Reply

      This was amazing! I doubled the sauce and grilled the chicken. I always love chicken thighs but these were wonderful! I did add a tiny squeeze of chili paste because we love spicy food. I served it over some leftover rice. This was so easy and delicious, it will absolutely be a repeat in our house!

    13. Lori

      Reply

      This is the best marinade! It’s our new favorite. We use it for grilling chicken or pork and then make street tacos with a citrus slaw.

    14. Da Truth

      Reply

      These recipe is going in rotation. I used the chicken thighs. I increased the amount of honey and soy sauce. Not by much. I followed the rest of the directions. This was extremely tender and the ingredients signatured the flavor.

    15. Alan

      Reply

      I just tried this and it was yummy! The only thing that I will do different next time is be more careful when I take it out of the oven. I accidentally spilled some of the sauce inside. oops

    16. Rebecca

      Reply

      This was delicious and it’s going to be one of my go to recipes! It was quick and simple. Mine didn’t look exactly like yours, the sauce was watery as well and pooled at the bottom of the foil but I just poured it back over then grilled it on the top to char it a bit and it was still amazing so thank you!!

      • Rasa Malaysia

        Reply

        Yes, you have to pour the sauce and grill more to get the same look as my photos. Thanks for trying my honey lime chicken. :)

    23. Lisa Fleitas

      Reply

      I used bone in thighs. set the marinade aside, and seared the thighs in an oven proof pan on both sides until brown. Cooked in the oven as directed, about 25 minutes. Covered for the first 20 minutes, uncovered for the last few. Brought remaining marinade to a boil and served over the chicken once it was done. Turned out perfectly! Thanks for a great recipe.

    25. Laura

      Reply

      For anyone having issues making this with boneless, skinless chicken breasts- rinse the chicken breasts and pat dry with a paper towel before adding to the sauce mixture. Also, most of the time store bought chicken breasts are two servings per breast, so i fillet them in half lengthwise prior to rinsing and patting dry. I also turned them once during the 20 minute bake to make sure juices were being absorbed on both sides. And i broiled with the foil off for 1 minute per side. Remember, everyones oven cooks a little different! Ive had to increase broiling time by a few minutes using a different oven, but always check every minute or so! Thisnis an awesome dish to serve with rice, blackbeans and plantains! Loved it and will definitely keep making it!

      • Rasa Malaysia

        Reply

        Hi Laura, thanks for your great tips and ideas. I am so happy that you like my honey lime chicken recipe. :)

        • Sarah

          Reply

          Hey Laura, I tried boneless chicken breasts last night & it didnt turn out right. I laid the chicken over aluminum foil (over the pan), put the marinade on, & then covered the chicken with another piece of aluminum foil. After 20 mins, I set my oven on broil. Once that was set, I put my chicken back in for 1 min (I still had my chicken covered though). My chicken was tasteless, & pure white in color. Where did I go wrong?

          • Rasa Malaysia

            Reply

            Hi Sarah, the pictures are skin on but boneless chicken thighs. If you use skinless chicken breasts, there is no skin and the broil function is not going to make it char because there is no skin. You have to broil longer to make it darker. Did you spoon the marinade over to the chicken breast? If you do, using the broil function, the marinade will turn brown. Also, if you use chicken breasts, you need to double the marinade ad chicken breast doesn’t absorb the marinade as well as chicken thighs.

    26. Jamie

      Reply

      Mine too came out white :( I broiled it for longer thinking that would help it darken up but then it just dried it out. Maybe next time I’ll try it without the foil on top, or grill it.

    27. Rain

      Reply

      I made this recipe with chicken breast and the flavor was good, but the sauce came out really, really thin. I double-checked my quantities, and they were definitely right. Any tips?

    28. Ellen

      Reply

      I had the same issue as Jessica. All the sauce just ran off and puddled on the foil (not burned) while my chicken is completely white. It browned up a little with broiling however we’d thrown some extra honey/soy sauce/lime juice on before broiling, also the puddle started burning during broiling. Still doesn’t look like the pictures though.

    31. Jessica

      Reply

      I’m so annoyed it seems like every time I make chicken with honey & soy sauce my chicken never looks like the picture. The sauce never works & my chicken comes out plain white with no sauce. I followed all the instructions & still it comes out ugly. What am I doing wrong???!!!

      • Rasa Malaysia

        Reply

        Hi Jessica, sorry to hear that. Did you transfer the honey mixture with the chicken before baking? Here is the instruction: Transfer the chicken and the honey mixture to a baking sheet lined with parchment paper or aluminum foil. Cover the chicken with aluminum foil to prevent burning.

    32. Betty

      Reply

      This was an amazing chicken dish! We grilled the chicken down and loved the flavor! The only change we made wasn’t cilantro instead of parsley. We will definitely makes this again! Thanks!!!

    35. Arelis Martinez

      Reply

      Am I able to let it marinate for a couple of hours? Or would it be better to cook it right after I put the marinade on?

      • Rasa Malaysia

        Reply

        https://rasamalaysia.com/garlic-parmesan-roasted-carrots/, https://rasamalaysia.com/creamy-lemon-parmesan-mushrooms/ or https://rasamalaysia.com/roasted-spring-vegetables/

    38. Stan

      Reply

      For those who ended up with Honey-Lime burnt aluminum
      foil try adding a chicken or vegetable broth to your marinade. This will slow down the burning of your sauce,,,
      Also I suggest adding a cup of broth to your chicken letting it cook30-40 min and basting your Honey-Lime mixturetrus last 20 minutes at a higher temp or even broil for that BBQ Asian glazed look
      Remember use those knobs with the Numbers

      • Salena

        Reply

        Make sure the chicken is dried off before adding the marinade. Sometimes if the chicken is still wet the honey won’t stick.

    40. Amy c

      Reply

      I had similar issues as others. I lined the baking pan with foil and covered it before baking but all marinade just completely burned on the foil. I used boneless skin on chic breast same weight but followed recipe exactly after. Don’t get what I did wrong.

    43. Weien

      Reply

      Love the few ingredients recipe. Followed the recipe, the covered chicken thighs took 55 min at 400 degrees F and the dish came out a little bland, what did I do wrong?

      • Rasa Malaysia

        Reply

        Did you use the exact amount in the recipe. Did you weight the chicken? If it’s too bland for you, then add more honey and lime juice to your taste.

      • PJS

        Reply

        Same situation here, but I’m eager to try again. I can tell the flavors are there– just not sure why they didn’t pop out. And I don’t mind the longer cooking time since I know to expect it now. Maybe my rack was too low.

    46. barbara cornelius

      Reply

      Could I marinade the chicken overnight and then grill it on skewers with the peanut sauce or teriyaki sauce? Which is better for the lime chicken

    50. Jenny

      Reply

      This was delicious! I see what other people commented about when they said it came out burned. I put aluminum foil down and it totally burned the juice and I chose to turn the chicken twice to make sure it cooked fully and evenly without burning. My chicken was BEAUTIFUL and juicy but the oven was super smokey. I’d suggest putting foil down for sure to make sure your pan isn’t ruined and to turn the chicken to make both sides golden. Super tasty and will make it again! Thanks!

    53. Lynette

      Reply

      I made this last weekend. I had enough marinade for 8 boneless/skinless thighs and two breasts (each cut in half). This was, without a doubt, THE BEST chicken I have ever eaten. My 11-year-old son doesn’t like chicken, but even he liked it, AND he was excited about leftovers the next day because he thought the chicken was so delicious. As I plan this week’s meals, this honey lime chicken is DEFINITELY added to the menu!

      • Rasa Malaysia

        Reply

        Hi Lynette, awww, thanks so much for trying my honey lime chicken and the rave reviews. I have a ton of great chicken recipes here: https://rasamalaysia.com/tag/chicken/

    55. Stephanie

      Reply

      I made this tonight and after 20 minutes the sauce just burned and the chi ken was under cooked. Still waiting to see how it tastes but not sure I’ll use this recipe again….

      • Rasa Malaysia

        Reply

        I am sorry to hear that Stephanie. The picture is exactly the chicken I made with the recipe you are using. Other readers have tried with success. Did you measure the honey? Did you put the chicken on the top rack? In any case, I updated the recipe a bit to prevent this situation, by covering the chicken with the aluminum foil.

        • Zoe

          Reply

          When roasting or BBQ using honey or sugar, it’s best to add some acidic juices to the honey or sugar to prevent it from burning, as sugar is a compound of carbon.

        • V

          Reply

          I followed the recipe as well and mine did not come out like this at all. In fact mine became more watery. What did I do wrong? I have not eaten it yet, hopefully it tastes great?.

          • Rasa Malaysia

            Reply

            Hi V, hmm, did you pat dry the chicken? Which part of the chicken did you use? If it’s watery, you probably need to bake it a little longer so the juice and marinades dry up a bit.

            • KB

              Reply

              Some chicken pieces sold in big stores are injected with water to make the pieces look bigger. For example, I used to buy boneless skinless chicken breasts from Walmart (they were so affordable!) but found they let off so much water in the pan and the pieces themselves were much smaller when cooked. Now I pay a little more but get them from a butcher. Maybe that’s the source of the wateriness?

      • Quinn

        Reply

        Same. The sauce just slid off the chicken and onto the foil and burned there. I’m positive the proportions were correct. Why would this have happened?

      • Theresa

        Reply

        I followed your recipe but it did not work. I believe your picture is a breast, not a thigh, right? Your cooking method is not right. Mine did not become sticky. Also, you state in your recipe to line the pan with either foil or parchment paper. I used parchment paper. Wrong thing to suggest. As a caution to your readers..DO NOT broil using parchment paper. It caught on fire! All in all, the flavors was good but the cooking method Needs some changes. I would suggest grilling, not baking to get that stickiness you say should happen.

        • Rasa Malaysia

          Reply

          Hi Theresa, sorry to heat about your problem. I used chicken thighs with the skin on, I deboned the chicken thighs. Sorry about the parchment paper incident. I didn’t have that issue as I have a smaller countertop broiler. I have updated the recipe. In regards to the cooking method, please check the Cook’s Note as I also recommend skillet cooking and grilling.

      • Rasa Malaysia

        Reply

        Yes, very few ingredients and slightly different cooking method, and another new flavor in this honey lime chicken.

    58. Eileen

      Reply

      Hi there, can I substitute the lime for lemon? Kinda lazy to go out and get the lime as I have every other ingredients already :D

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