Pan-Roasted Honey Lime Chicken Thighs - one of the best chicken thigh recipes you'll ever try! Easy, delicious, simple ingredients.
I love cooking chicken thighs - they are so easy to handle, and always come out moist and juicy. Can't really go wrong with this cut of meat. You'll love this simple recipe - perfect for a quick, weeknight dinner, and very budget-friendly too!
Often, chicken thigh recipes involve baking the thighs in the oven, but here I am browning the chicken in a large skillet on the stove top, then add honey-lime mixture to the same skillet and let the thighs cook in its own juices on lower heat for about 20 minutes. During the cooking process the chicken thighs release their juices which get mixed in with the honey-lime mixture to produce really delicious sauce which you will then drizzle over the chicken before serving. You can also drizzle these pan juices over a side dish, such as rice. YUM! By the way, if you need an idea for a yummy side dish recipe, here is a rice recipe which will be perfect with these chicken thighs: Cilantro-Lime Black Bean Rice.
Also, many people really like chicken thigh recipes with cilantro and lime, and I have a great recipe for you that has all the ingredients you'll love, everything is cooked in one-pan, which makes the clean-up a breeze. Check it out: Chicken Thighs with Cilantro-Lime Black Bean Rice.
Honey Lime Chicken Thighs
Ingredients
- 4 tablespoons lime juice freshly squeezed
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 7 chicken thighs (about 7 or 8 chicken thighs, depends on the size of your skillet)
- ½ teaspoon salt
- 2 tablespoon olive oil
- 2 green onions chopped
- 1 lime sliced (for garnish only)
Instructions
- In a small bowl combine lime juice, honey, soy sauce.
- Salt the chicken thighs with ½ teaspoon of salt (or more) thoroughly, all over, including under the skin.
- In 12-inch 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.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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This was great! I'm a white meat girl, my husband is a dark meat guy. I found your blog through a friend who had shared a different recipe. This entree looked delicious! I made it tonight and my husband loved it! Thank you so much for sharing your recipes, and talents, with us! I've picked out a few others to try as well!
Bernie, thank you so much for such a positive and heartwarming comment. 🙂 Glad you gave this recipe a try and loved it! 🙂
Really great! We’ve made it twice now. We were out of limes but mandarin oranges made a fine substitute.
Thanks, this one will go in the box.
*It’s also refreshing to know your not some media giant impersonating a recipe blogger.
Jacob, I am glad you enjoyed it! I love your resourcefulness - using mandarin oranges sounds so good!
And, yes, it's just me, running this food blog, making the recipes, and taking the photos! 🙂 Happy Holidays! 🙂
This was so simple to make - and was very tasty! I used the juice of 3 small limes (about 6 tablespoons) but kept the honey and soy sauce the same as in your recipe. Served with brown rice and garlic roasted broccolini and asparagus. I also used boneless/skinless thighs. Very tasty meal and the pan juices on the rice and veggies were perfect! Thank you!
Michele, I am so glad you gave this recipe a try and enjoyed it! 🙂 Love your side dishes!
How do the cooking times change when using boneless, skinless chicken thighs?
Cook them for about the same time, about 20 minutes, and slice one in the middle to see if it's cooked through.
Just made! Came delicious!
Thanks! Glad you liked it!
I never even thought i liked chicken thighs until my son in law made these. They are amazing. The sauce is heavenly served over rice.
Anne, I am so happy to hear that! Thank you for the 5-star review! 🙂
Oh my goodness! You saved the day. I am 32 weeks pregnant and the anxiety of meal prep seriously overwhelms me. These turned out so great
Sarah, I am so happy you found this recipe helpful!
Just made this! Came delicious! Thank you.
Leslie, I am so glad you've enjoyed this recipe! Thanks for the comment! 🙂
I have made this recipe several times and we really enjoy it! Thank you. I'm wanting to make it tonight for a larger group of people. I'm wondering if making in the slow cooker or baking in the oven might work just as well. Have you every tried?
Karen, so glad you've been enjoying this recipe. You can bake these in the oven.
Preheat oven to 350 F.
First, sear the chicken thighs on the stove-top. Heat 2 tablespoons of vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned.
Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
Then, make the honey-lime sauce and add cooked chicken thighs.
This is very vague. After baking the chicken thighs, do we put it back in the pan? Do we the honey lime sauce while the chicken is in the oven?
There is no oven involved. Everything is cooked on the stovetop.
Where is the cilantro? It's called cilantro lime honey chicken?
There is no cilantro in title
Taste combinations were excellent. Makes a really nice Saturday evening supper. ( You have to be really careful not to overcook the soy / lime / honey sauce.
Brian, I am glad you liked the recipe! Thank you for sharing your review!
Chicken comes out superb. The sauce is central!
Phillip, thank you for trying this recipe! Glad you liked it!
Could I transfer the chicken/sauce to a baking dish prior to baking? I currently don’t have a pan I can put straight into the oven.
Mine didn’t turn out this way. Should I drain the oil in the pan after browning the skin? Very watery sauce and not very much lime or honey taste.
Yes, you can drain the oil, if you like.
Seems like it would be a good idea to tell your readers to drain some of the fats out of the pan before adding the lime juice honey and soy sauce mixture.
It has calories but not how may pieces is a serving size. Is it just one piece for serving. If do thats lots of calories.
It says 4 servings and lists 8 thighs so 2 thighs is a serving.
Yes, correct!
This was a great recipe
I added a tablespoon of brown sugar at the end to cut the stong lime taste lovely and sticky Linda
Linda, I am glad you loved this recipe. And thank you for the 5-star rating! 🙂