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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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I made this and the flavors are amazing! Tangy! Sweet and delicious. I couldn't stop eating this delectable dish. I served it with jasmine rice seasoned with lime zest and garlic. Wow! I am going to make this my go- to-meal for life!
Can I use boneless skinless thighs for this recipe?
Can i do the same thing in the oven and not the skillet if so is there any change to the direction
The picture that accompanies this recipe shows minced garlic on the chicken, cooked green onions and zero cilantro... The caption indicates there is cilantro in this dish and it isn't included in the recipe, nor is garlic. This image is very misleading, a picture of the actual product cooked from your recipe should be on this post.
If you read the recipe, it clearly says to crush the garlic into a paste and nothing on the post says cilantro.
I noticed that there isn't any cilantro in the ingredients list. How much to use if any?From the picture it appears to look like there is some chopped garlic on the chicken as well, is there any and if so how much?
What would you recommend serving with this? Really want to cook this for friends.
Personally I don't see any cilantro in the pictures... only green onion.
Green onion = cilantro 😛
Scallion = green onion
Cilantro = a leafy herb similar to parsley in appearance (but not flavour). The leaves of the corriander plant.
Girl it was a joke.
Headline on Pinterest is cilantro honey lime chicken, but the printed recipe title is Honey Lime Chicken... guess I'll just provide fresh sprigs of cilantro on the side with lime slices. Takes me back to Asia!
I saw this on pinterest as "cilantro lime honey chicken" but never saw any cilantro anywhere. Im assuming just chop it and add it to the honey lime mixture? Thanks!
Hi Julia, this recipe sounds delicious and I want to try it but your list of ingredients don't mention how much cilantro to use. Is it the same as the green onion?
Where is the cilantro?
Is there supposed to be cilantro in the recipe somewhere? I would assume so, based on the title, but it doesn't seem to be there.
Stung as the word nor the picture cilantro ever steps for in this recipe, I would assume it safe to say read before you comment.
WHERE DID YOU HIDE THE CILANTRO, JOHN?
These looks amazing. I love thighs too...unlike my breast lover hubs. :p
This looks so delicious! Draws you in with the vibrant colors.