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Spicy Honey Lime Chicken

Juicy grilled chicken thighs marinated in a bold sriracha, honey, lime, garlic, and ginger glaze. Ready in 50 minutes and perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 5 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs boneless skinless chicken thighs trimmed and cut into 2-inch pieces
  • 3 tbsp soy sauce low sodium preferred
  • 6 tbsp honey or maple syrup
  • 1 tsp lime zest from one lime
  • 3 tbsp fresh lime juice from 1.5 to 2 limes
  • 4 garlic cloves minced or grated
  • 1.5 tbsp fresh ginger grated, about 1.5 inches
  • 1 tbsp vegetable oil
  • 1.5 tbsp sriracha sauce adjust to taste
  • 1.25 tsp kosher salt
  • 0.5 tsp cornstarch optional, to thicken glaze
  • 2 tbsp fresh cilantro or parsley chopped, for garnish
  • 1 lime cut into wedges, for serving

Equipment

  • Grill or grill pan
  • Metal or wooden skewers
  • Mixing bowl
  • Zip-lock bag or shallow dish
  • Instant-read thermometer

Method
 

  1. In a medium bowl, whisk together soy sauce, honey, lime zest, lime juice, garlic, ginger, vegetable oil, sriracha, salt, and cornstarch if using. Stir until fully combined.
  2. Divide the marinade in half. Pour one half into a zip-lock bag or shallow dish with the chicken pieces. Reserve the other half for basting. Marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator.
  3. If using wooden skewers, soak them in water for 30 minutes before grilling. Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece.
  4. Preheat your grill to medium-high heat. Place skewers on the grill and cook for 4 to 5 minutes per side. Baste with the reserved marinade during the last 2 minutes of cooking.
  5. Cook until the chicken reaches an internal temperature of 165 degrees F and has caramelized char marks. Remove from the grill and rest for 3 to 5 minutes. Garnish with cilantro or parsley and serve with lime wedges.

Notes

For bone-in chicken, double the marinade and increase cooking time. No grill? Broil skewers for 9 to 12 minutes or cook in a cast iron skillet over high heat. Leftovers keep for 4 days in the fridge and are excellent in rice bowls, pita wraps, or salads.