This spicy, honey-lime chicken recipe is a favorite in my house. My toddler gal even enjoys the touch of spice! Cha-ching! It’s made with honey, spices, fresh garlic and zesty lime, leaving you with the perfect caramelized sauce that you will want to pour on basically everything. This dish pairs nicely over brown or jasmine rice, or with a side veggie of your choice if you’re eating Paleo style. You will only need one skillet and less than 30 minutes of your time and you will have leftovers to last you for lunch tomorrow, too!
Get it done quicker –
-
- Make the sauce ahead of time and store in airtight container. Good for 2-3 days refrigerated.
- Make spice mix ahead of time and store in airtight container.
- This dish is perfect for dinner on busy nights as it is ready in under 30 minutes. It is also made using one skillet, which makes for quick clean-up.
- If cooking for 2, you will have leftovers for lunch the next day, or dinner another day of the week!
Spicy Honey-Lime Chicken
Equipment
- large skillet
Ingredients
- 2 tbsp avocado oil may sub coconut oil or extra virgin olive oil
- 2 lbs boneless skinless chicken thighs about 8 thighs
- 1/4 c honey may sub maple syrup
- 2 tbsp coconut aminos
- 2 tbsp fresh lime juice
- 3 cloves garlic minced
- 1/2 tsp sea salt more to taste
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Optional: handful fresh cilantro or green onions for garnish
Instructions
- In a small bowl, make the sauce combining honey, coconut aminos, lime juice, garlic and sea salt. Whisk to combine.
- In another small bowl, stir together spices (sea salt, cumin, chili powder, onion powder and paprika). Sprinkle over both sides of chicken generously.
- Heat large skillet coated with avocado oil over medium-high heat. When oil begins to bubble (about 3 minutes) add chicken. Be sure chicken is not touching and try not to move chicken after they have initially touched the pan to ensure you get a good crisp. Cook chicken on first side until browned (about 6 minutes), then flip and turn heat to medium, cooking the second side for about 5 minutes.
- Add honey-lime sauce to skillet. Continue to cook chicken, turning over occasionally until chicken reaches internal temperature of at least 185 degrees (about 10 minutes). Sauce will begin to thicken and caramelize.
- Season to taste and serve immediately. Garnish with fresh cilantro or green onions over brown rice with choice of veggie or side salad if desired. Enjoy!
Notes
Tips to save time: Make the sauce ahead of time and store in airtight container. Good for 2-3 days refrigerated. Make spice mix ahead of time and store in airtight container. This dish is perfect for dinner on busy nights as it is ready in under 30 minutes. It is also made using one skillet, which makes for quick clean-up. If cooking for 2, you will have leftovers for lunch the next day, or dinner another day of the week!
