Description

This Spicy Honey Lime Chicken recipe features tender boneless chicken thighs marinated in a zesty blend of honey, lime juice, soy sauce, garlic, ginger, and Sriracha, then grilled to perfection. The marinade doubles as a glaze, imparting a sweet, tangy, and spicy flavor that’s perfect for summer grilling or casual dinners. Garnished with fresh cilantro and lime wedges, this dish offers a vibrant and delicious twist on classic grilled chicken skewers.

Ingredients

Scale

Chicken

2 1/2 pounds (1.13 kg) boneless skinless chicken thighs, trimmed and cut into 2 inch/5.1 cm pieces (chicken tenders or boneless breasts can also be used)

Honey Lime Chicken Marinade and Glaze

3 tablespoons soy sauce (low sodium preferred)
6 tablespoons honey or maple syrup
1 teaspoon lime zest (from one lime)
3 tablespoons fresh lime juice (from 1 1/2 to 2 limes)
4 garlic cloves, minced or grated (or 1/2 teaspoon garlic powder)
1 1/2 tablespoons grated fresh ginger (about 1 1/2 inch piece of fresh ginger)
1 tablespoon vegetable oil
1 1/2 tablespoons Sriracha sauce (adjust to taste)
1 1/4 teaspoons kosher salt
1/2 teaspoon cornstarch (optional, to thicken glaze)

Garnish

2 tablespoons chopped cilantro or parsley
Lime wedges

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Instructions

Make Marinade/Sauce: Whisk all marinade ingredients together in a small bowl or blend them in a food processor until smooth.
Marinate Chicken: Pour half of the marinade (about 1/2 cup) into a sealed zipper bag or container and add the chicken pieces. Marinate for 30 minutes at room temperature or 6-12 hours in the refrigerator. If marinating overnight, omit lime juice and increase lime zest to prevent the acid from ‘cooking’ the chicken.
Prepare Glaze: Reserve the remaining half of the marinade for glazing. Optional: mix 1/2 teaspoon cornstarch into the reserved marinade and microwave for 1 minute to thicken to a glaze-like consistency. Set aside.
Prepare Grill: Clean the grill and spray with oil or rub with an oil-soaked paper towel to prevent sticking. Heat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Grill Chicken Skewers: Thread marinated chicken pieces onto skewers, patting them dry to avoid flare-ups. Discard the marinade used for soaking. Lightly spray the chicken with oil for extra non-stick protection. Grill the skewers, turning a couple of times, until golden brown and cooked through, about 9-12 minutes depending on thickness. Baste once or twice with the honey lime glaze while grilling. The chicken is done when it reaches an internal temperature of 160°F (71°C). Let the chicken rest loosely covered for 5 minutes.
Serve: Drizzle any leftover warm sauce over the chicken or serve on the side. Sprinkle chopped cilantro or parsley and serve with lime wedges. The chicken can be enjoyed hot or at room temperature.

Notes

Chicken thighs are recommended for tenderness and flavor, but chicken tenders or breasts can be used as alternatives.
For an overnight marinade, omit lime juice and increase lime zest to avoid the acid from altering chicken texture.
Soaking wooden skewers for 30 minutes helps prevent burning during grilling.
Using an instant-read thermometer ensures perfectly cooked chicken without drying.
The glaze step is optional but enhances the flavor and stickiness on the grilled chicken.
Leftover sauce makes an excellent dipping condiment or drizzle.

Nutrition

Serving Size: 1 serving (approx. 5 pieces)
Calories: 320 kcal
Sugar: 14 g
Sodium: 550 mg
Fat: 14 g
Saturated Fat: 3.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 85 mg