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.
Pan-Roasted Honey Lime Chicken Thighs - one of the best and the easiest chicken thigh recipes you'll ever try!
- 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)
- 1/2 teaspoon salt
- 2 tablespoon olive oil
- 2 green onions chopped
- 1 lime sliced (for garnish only)
- In a small bowl combine lime juice, honey, soy sauce.
- Salt the chicken thighs with 1/2 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.
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Could you do this recipe in the slow cooker?
I’ll be doing this is a slow cooker tomorrow . I’ll let you know how it turns out.
I added some brown sugar and Thai sweet chili sauce. Fried it and then finished in the oven wow
Adding Thai sweet chili sauce sounds delicious!
Great recipe! I used bottled lemon juice since we were out of limes (my wife REALLY likes lime juice) and added a touch more honey since I thought the bottled stuff was more acidic than fresh. Came out great! I served it with pearled couscous and sauteed spinach. Nice quick meal. Thanks Julia!
You are very welcome! So glad you enjoyed this recipe. Great idea to add more honey to compensate for more acidity flavor-wise. Your choice of side dishes sounds delicious!
How can I make this in an instant pot?
I couldn’t see past all the ads and the video ad covering 1/3 of my screen to get to the recipe
Really enjoyed this! My family was begging for more. I don’t think I used thighs for this but either way it was delicious, the one thing I did do was double the recipe so that everything was fully coated and had some extra for dipping. I also baked it in the oven seeing as frying it was burning the skin and not cooking the chicken. Making more tonight, thanks!
So glad you liked this recipe! Thank you for sharing your feedback!
Can I use lemon instead?
Yes, you can use freshly squeezed lemon juice.