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This easy 20-minute honey lime chicken is made with a simple glaze of honey, soy sauce, and fresh lime juice. It’s the best chicken dish for busy weeknights, with a perfect balance of sweet and tangy flavors that the whole family will love.
Table of Contents
- Easy Honey Lime Chicken Chicken
- Do Lime And Honey Go Together
- Bone-In Vs. Boneless Chicken
- Skillet Or Oven-Baked
- Ingredients You’ll Need
- Recipe Variations
- How To Make Honey Lime Chicken
- Secrets To Perfect Honey Lime Chicken
- Frequently Asked Questions
- What To Serve With Honey Lime Chicken
- Honey Lime Chicken Recipe
Easy Honey Lime Chicken Chicken
Honey and lime chicken thighs are a regular in our home – we probably have it at least once a week, along with other chicken recipes. We just can’t get enough of that sweet, tangy, savory marinade, especially when it caramelizes in the oven to coat every juicy bite.
This honey lime chicken is inspired by a recipe on Eating Well, but I’ve simplified it to make it easier for you. It only takes 20 minutes to make, and most of it is hands-off! Be sure to check out my step-by-step video and tips and tricks below to help you make the perfect honey lime chicken every time!
While the honey lime chicken marinade is loaded with flavor, it pairs perfectly with so many side dishes. I love serving it on top of Cilantro Lime Rice or just plain rice if that’s more your style. For something lighter, try it with Roasted Spring Vegetables or toss it in a fresh salad with your favorite vinaigrette.
And don’t forget to save some of that honey – my Honey Balsamic Chicken or Honey Sriracha Chicken are up next!
Do Lime And Honey Go Together
This honey lime chicken recipe is a total winner! It’s juicy, tender, and packed with flavor—just like something you’d get at a restaurant.
The honey and lime combo brings a fresh, zesty flavor that pairs perfectly with the chicken. If you haven’t tried this sweet and tangy mix yet, you’re in for a treat. Give this recipe a try—you won’t regret it!
Bone-In Vs. Boneless Chicken
As always, I love using boneless chicken thighs (check out my video on how to debone chicken thighs). The result is that glossy, perfectly charred skin, and the meat stays juicy and tender. You can also use bone-in chicken thighs if that’s what you prefer.
No matter which cut you choose, this dish works all year round. Whether you bake it in the oven, cook it on the grill, or use a skillet or cast-iron pan, it’s delicious every time.
Skillet Or Oven-Baked
This recipe is super versatile! You can bake the chicken in the oven, or if you’re in a hurry, just cook it on the stovetop. Personally, I love oven-baked because I’m all about that crispy, charred skin—just like you see in the pictures.
But if you’re looking for a quicker way, using a skillet is a great option, and you don’t have to wait long to enjoy this delicious chicken!
Ingredients You’ll Need
- Chicken thighs – I use boneless thigh fillets because we’re skipping the traditional marinating and baking the chicken in the marinade instead. You can turn this into honey lime chicken breasts if you prefer white meat.
- Lime juice – always use freshly squeezed lime juice!
- Honey
- Soy sauce
- Garlic – no such thing as too much garlic! You can rub it into the fillets and infuse the marinade with even more flavor.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
Here are some lime-packed variations for you to try:
- Cilantro Lime Chicken: If you love that fresh herb flavor, adding cilantro to your marinade is a game-changer.
- Chipotle Lime Chicken: Want to bring some heat and smokiness to the table? Toss in some chipotle chili powder. The lime still shines through, but now there’s a bold, smoky kick.
- Tequila Lime Chicken: If you’re feeling adventurous, add a splash of tequila to your marinade. It deepens the flavor and gives the lime a nice, zesty boost with a hint of sweetness.
- Chili Lime Grilled Chicken: Fire up the grill and add chili powder to your marinade. The lime flavor pops with a little extra heat and that smoky char from the grill.
How To Make Honey Lime Chicken
This honey lime chicken recipe comes together so quickly since the baking time also doubles as marinating time. As it bakes, the sauce reduces and turns into an intensely flavorful glaze. I usually double the marinade because it’s just so delicious when drizzled over rice or veggies!
Broiling the chicken is optional, but I highly recommend it. It gives the chicken skin that perfect, irresistible crisp! I also love adding a bit of heat to my honey lime chicken, so I toss in some extra chili flakes. If you prefer it mild, just leave them out!
Alright, first things first—preheat your oven to 400°F (207°C). Now, grab your chicken thighs and rub the minced garlic all over them with your hands. Get it nice and coated. Then, drizzle on the honey, soy sauce, lime juice, cayenne pepper, and salt. Mix it all together until the chicken’s well coated in that flavorful goodness. Transfer the chicken and marinade onto a baking sheet lined with some aluminum foil (for easy cleanup!). Loosely cover the chicken with a bit more foil to keep it from burning while it bakes.
Pro tip: If you like a bit more sauce to drizzle over your rice or veggies, double up on the marinade. You won’t regret it!
Pop the chicken in the oven and bake for about 20 minutes, or until it’s fully cooked through. If you notice the sauce pooling at the bottom of the foil, just spoon some of it and brush it over the chicken to keep that flavor going. Once it’s done, throw it under the broiler for about 1 minute to get that crispy, charred skin (trust me, it’s worth it!). When you take it out, sprinkle some fresh parsley on top, then squeeze those lime wedges over the chicken to add that extra zing before serving.
Secrets To Perfect Honey Lime Chicken
- If I’ve got a little extra time, I like to let the chicken marinate in the sauce for about 30 minutes. It really lets all those amazing flavors soak in and makes the chicken even more delicious! But don’t over-marinade, especially with the lime juice—it can make the chicken too soft.
- When using boneless, skinless chicken thighs or breasts, don’t expect them to brown as much as skin-on thighs. I usually skip the broiling step for these because it won’t get that crispy char, and it could dry out the meat.
- If I’m short on time, I’ll just cook the chicken in a pan or cast-iron skillet over medium heat. Just be sure to flip it often to keep that honey marinade from burning.
Frequently Asked Questions
You can totally swap the chicken for salmon. Just follow the same steps, and once it’s done baking, squeeze a little lime juice over the top for that perfect honey lime punch. For cooking time, bake the salmon at 400°F (207°C) for about 12-15 minutes, or until it flakes easily. If you want a bit of a crispy top, pop it under the broiler for a minute. Or, you can try my Honey Garlic Salmon recipe and squeeze lime juice before serving.
Some good substitutes for lime juice are lemon, pineapple-lemon, and orange-lemon mix.
Thirty minutes to 2 hours is ideal. Marinating longer can make the chicken soft and mushy as the acids from the lime break down the proteins in the meat.
Yes, the acidity of lime juice can help tenderize chicken, although chicken is already tender on its own.
Yes, you can use the honey and lime chicken marinade as a sauce. Make sure to bring it to a boil to kill any bacteria that might have transferred from the raw chicken.
If you notice the sauce turning watery, it’s usually because the chicken releases some moisture while cooking. To avoid this, I recommend patting the chicken dry before adding the marinade. This helps the marinade stick better and lets the sauce caramelize nicely, giving you that perfect glaze!
Yes. Just heat up your grill to medium-high and cook the chicken, flipping it now and then to make sure it cooks all the way through. You can also brush the chicken with the marinade while grilling for extra flavor, but keep an eye on it to avoid burning. It’s a great way to mix things up and still get that amazing flavor!
Yes. Just heat a bit of oil over medium-high heat and add the chicken. Cook it for about 10-12 minutes, turning occasionally, until it’s golden brown and cooked through. Don’t forget to brush the chicken with the marinade while it cooks for that amazing glaze! Keep an eye on the heat to make sure the honey doesn’t burn.
Yes. Preheat your air fryer to 375°F (190°C) and cook the chicken for about 12-15 minutes, flipping halfway through. Brush the chicken with the marinade while it cooks for that sticky, flavorful glaze.
This recipe has only 360 calories per serving.
What To Serve With Honey Lime Chicken
For a wholesome meal and an easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Honey Lime Chicken
Ingredients
- 1 lb (500g) 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
- parsley, chopped
- lime wedges
Instructions
- Preheat the oven to 400°F (207°C). Rub the minced garlic on the chicken thighs with your hands. Add honey, soy sauce, lime juice, cayenne pepper, and salt to the chicken. 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.Pro tip: Double the marinade if you want it to be more “saucy.”
- 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.
Video
Notes
- If I’ve got a little extra time, I like to let the chicken marinate in the sauce for about 30 minutes. It really lets all those amazing flavors soak in and makes the chicken even more delicious! But don’t over-marinade, especially with the lime juice—it can make the chicken too soft.
- When using boneless, skinless chicken thighs or breasts, don’t expect them to brown as much as skin-on thighs. I usually skip the broiling step for these because it won’t get that crispy char, and it could dry out the meat.
- If I’m short on time, I’ll just cook the chicken in a pan or cast-iron skillet over medium heat. Just be sure to flip it often to keep that honey marinade from burning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What brand of Lime Juice would you recommend?
Hi Bibi Bong. Freshly squeezed lime juice would be the best.
Delicious recipe my whole family loved it. How do you get your chicken to be so perfect? That is how do you cut the chicken with the skin on without the skin falling off? Your cut chicken looks perfect is there a trick? Thank you or is a trick photography
Johanna sharp knife and knife skills. :)
I was looking for something a little different and had some limes that needed to be used. Today was a grilling day and the last comment that “on the grill works too” sealed the deal”. I marinated the chicken thighs in the mixture (zested the garlic to add to the mix) for 20 minutes or so. Direct heat on each side for 5 minutes then indirect heat until done (you know when its done if you grill a lot) REALLY GOOD!!!!! Full flavor, but not an overkill. Simple to make and I’m thinking the next time guests are here.. this will be my grilled chicken recipe. Thanks!!
Nice!