Hello all! I’ve probably in TN by the time you all are reading this. I pre-scheduled the post before leaving. We eat chicken a lot and always looking for new ways to make it interesting then the same old same old. I love to try out new idea and flavors.
We typically eat chicken thighs, since they are more favorable, than white meat. There were some limes that needed to be used and combining the juice with honey and soy make a great flavor profile. Today I’m sharing Honey, Soy & Lime Chicken with you.
Sometimes hubs gets to the meal before I get my photos taken. This usually happens during winter and its dark while making dinner and shots aren’t taken until the next morning. So the only thing left was two chicken thighs left, no rice which would of made for a better photos shot. Oh well, its usually a good thing because it means he really enjoyed it!
This is a quick and easy meal to make and I there was no pre-marinading either. Limes juice is mixed with honey and soy for a quick, yet flavorful meal in less than 45 minutes.
If you like the tart taste of lime try out the recipes…I do believe you’ll like it. Also for those who don’t like chicken thighs you can with white mean and adjust the time accordingly!
I’ve got more packing to do, so have a great day!
Honey, Soy & Lime Chicken
4 tablespoons freshly squeezed lime juice
2 tablespoons honey
1 tablespoon soy sauce
7 or 8 chicken thighs (depends on your skillet size) I have a large skillet and was able to cook 8 thighs.
1/2 teaspoon Kosher salt
2 tablespoon olive oil
green onions, chopped
- In a small bowl combine lime juice, honey, soy sauce.
- Salt and pepper the chicken thighs thoroughly (on both sides).
- In a large skillet, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and cook for about 5 minutes until the chicken skin side gets nicely browned (make sure to get really nice brown, not just pale brown – it makes a difference in presentation).
- Turn chicken, so that skins sides are up and add lime-honey mixture to the skillet. Reduce heat to low; cover and cook 14 to 18 minutes longer or until done (chicken should register 180 degrees F on instant thermometer). While cooking, covered, chicken thighs will release their own juices, as well.
- Transfer chicken to plates. Drizzle chicken with pan juices. Top with chopped green onions and serve with lime slices.
- Serve over rice if desired.