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.
You might also enjoy these chicken thigh recipes:
I made this for dinner tonight and it was delicious. My husband is rather picky and he loved it. I did make a few changes, I added red pepper flakes to the sauce some black pepper and granulated garlic sprinkled on the chicken with the salt for a little more flavor. It’s a winner.
Where is the 39g of fat coming from? Usually chicken is quite lean!
I’m drooling. Can’t wait to try!!
Have you tried adding any spice to this dish? I love combining lime with red pepper or chili. Would love to hear your thoughts, and thanks for this recipe! I’ll be cooking it tonight alongside your rice dish. I am limited on limes right now (I have 1 1/2 limes), but also have lemon. Would you make the rice or the chicken with the lime, and which would you make with the lemon?