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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.
Would it work if I cooked the chicken first (not all the way) then put the sauce on it? So it doesn’t burn?
Sure, you can do that. Or reduce the amount of honey.
Very easy to cook and it’s really lovely. the flavours compliment each other perfectly and the recipe was easy to follow.
thank you so much,
Paige
Thanks for trying this Honey Lime Chicken recipe. :)
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!
Thanks Jenny for trying out my honey lime chicken recipe.
Is this spicy with the cayenne pepper?
If you are using chicken breast how long would you cook it?
echancock13@yahoo.com
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!
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/
can i just grilled the skin for one minute instead of broil as my oven does not have the broil function.
Yes just grill to char the skin. :)
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….
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.
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.
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.
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.
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?
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?
Cover the chicken with foil before baking.
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.
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.
Great dish, everyone loved it. I am thinking about subbing fish sauce for the salt next time, any thoughts?
Totally, it will only make the honey lime chicken better. :)
What kind of fish sauce?
Red Boat Fish Sauce.
Another nice and easy recipe, Bee with few ingredients. Love it. Thank you
Yes, very few ingredients and slightly different cooking method, and another new flavor in this honey lime chicken.
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
Yes you can!
what can side dish can you use for this?
I am making cilantro lime rice and broccoli to go with it. I also made extra for a salad topping.
Yummy!