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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omg i just got done making this i did vidalia onion and diced up some garlic with the chicken and added cilantro diced up to my sauce and omg so delish
So glad you liked it! 🙂
making this right now but added cilantro and diced some garlic and vidalia onion omg so delish
I am glad you enjoyed this recipe.
I LOVED this recipe the last time I used it!! I have some uncooked chicken thighs leftover, has anyone tried marinating this in advance, with the lime juice, honey, and soy sauce? I don’t want it to get too soggy!
I unfortunately am not a very good cook, but I have made this recipe a couple tines for my family over some rice and they always love it. My 4 year old always asks me to make it.
Thank you, Jessica, for such a kind comment! I am sure you are a great cook! Serving this chicken over rice sounds so good!
Delicious! I followed the recipe as instructed but added some minced garlic when I turned over the chicken. It was as sweet and tasty as the rest of the dish. Next time I make it, I will try cooking down the sauce a bit to see if it can be thickened just before serving.
So glad you liked it! 🙂 Adding garlic sounds delicious! Sweet and savory flavors go well in this recipe.
Made this today with skinless, boneless thighs. Flavor was delicious! Makes a very moist chicken, if you like this you will not be disappointed. I prefer drier, crispier texture so next time may cook uncovered to finish.
Thank you for sharing your feedback! Good to know that this recipe worked well with skinless, boneless chicken thighs.
Could you do this in a crockpot? If so, do you have suggestions?
Never made it in a slow cooker, unfortunately!
Put the salt under the skin and on the skin and sear first in the fry pan so you get that crispy skin, then put it in the slow cooker with the other ingredients but add more then this recipe requires and also add some water or broth. Works great.
Hi Julia
Just wondering how well this recipe would work with skinless and bonesless chicken?
Thank you,
Ashley
I think this recipe would work even better with skinless and boneless chicken thighs! If you use boneless and skinless chicken breasts, it would also be good, even though I do think dark chicken meat (thighs) is better suited for this recipe. Just watch the cooking times, because skinless and boneless chicken usually cooks faster than skin-on, bone-in chicken.
Thank you very much!
You’re welcome! Enjoy!
Just made this! Can’t wait to taste. Waiting on the hubby to get home so we can dig in. As a side dish I made white rice cooked in chicken broth and added fresh cut basil and lime zest at the end. It is delicious!
Thank you, Victoria! I am glad you’re enjoying this recipe.