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Zesty Honey Lime Bite

Featured in Mindful Cooking for Vibrant Living.

Whip up flavorful chicken skewers with this quick honey-lime marinade. Packed with tastes of soy, sriracha, garlic, ginger, and fresh lime, these grilled skewers are juicy and full of life. Make them ahead of time and serve warm, chilled, or at room temp. Garnish with parsley or cilantro and lime slices for a fresh touch. These skewers bring big flavor whether you're serving them as an appetizer or main course.

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Rana
Updated on Thu, 24 Apr 2025 12:36:12 GMT
Honey Lime Chicken with Zest Pin it
Honey Lime Chicken with Zest | flavorsenthusiasts.com

This honey lime chicken with a kick has become my favorite dish when I want to wow friends without spending forever in the kitchen. The mix of sweet honey, zesty lime, and fiery sriracha makes an amazing coating that turns golden-brown when grilled.

I whipped this up during a backyard party when I needed something fast but spectacular. The cleaned-out dish and folks asking how I made it told me it was a winner, and now my family asks for it at practically every gathering.

Ingredients

  • Boneless skinless chicken thighs: Sliced into similar chunks for even cooking time and pack more taste than breasts though you can use either
  • Honey or maple syrup: Gives that wonderful sweetness that turns golden on the grill
  • Soy sauce: Brings savory richness and cuts through the sweetness
  • Fresh lime juice and zest: Adds that zingy freshness that makes the whole dish pop
  • Fresh garlic and ginger: Forms the tasty foundation that makes the marinade extra special
  • Sriracha sauce: Adds just the right heat that works beautifully with the sweet and tangy elements
  • Cornstarch: Not required but helps create a thicker sauce that sticks better to your chicken

Step-by-Step Instructions

Make the Marinade:
Mix all sauce ingredients in a bowl, stirring hard to blend the honey with the wet stuff. Make sure the lime zest gets spread around evenly for good flavor in every bite. You'll need about 2 minutes of good mixing.
Marinate the Chicken:
Pour half your sauce over the chicken bits in a container or ziplock, making sure all pieces get coated. For best taste, let it sit at least 30 minutes on the counter or better yet, 6 hours in the fridge. The lime juice works on tenderizing the meat while flavors soak in.
Prepare the Glaze:
Take your leftover marinade and mix in cornstarch to thicken it up. Heat in the microwave for about a minute, stirring once halfway, until it gets a bit thicker. This creates a nice glaze that won't just run off during cooking.
Grill the Chicken:
Put marinated chicken on skewers leaving small gaps between chunks for even cooking. Cook on medium high heat for around 10 minutes total, flipping every so often. Brush with your glaze during the final few minutes to get that tasty caramelized outside without burning the sugars.
Rest and Serve:
Let your chicken sit for 5 minutes after grilling. This key step keeps the juices inside the meat instead of spilling out when you cut it. Top with some fresh herbs and set out lime wedges for extra zing.
A plate of Spicy Honey Lime Chicken. Pin it
A plate of Spicy Honey Lime Chicken. | flavorsenthusiasts.com

You Must Know

  • Packed with protein and pretty low in fat especially if you go with chicken breasts
  • Can be completely set up the night before for stress-free hosting
  • The sauce works wonders on rice or veggies too

The mix of honey and lime in this dish takes me back to the tasty street food I tried while wandering around Southeast Asia. My kid who usually stays away from spicy stuff shocked everyone by asking for more helpings, saying it's now her top chicken dish.

Easy Spicy Honey Lime Chicken. Pin it
Easy Spicy Honey Lime Chicken. | flavorsenthusiasts.com

Make Ahead Options

This chicken actually tastes better when you fix it a day early. The flavors keep blending overnight in the fridge. If making it ahead, cook the chicken about a minute less than normal, then warm it up quickly before eating. This keeps the chicken from getting tough or dry when reheated.

Perfect Pairings

The bright flavors in this chicken go great with tons of side dishes. I really enjoy serving it with coconut lime rice that soaks up any extra sauce wonderfully. For a full meal, throw in a simple cucumber salad with rice vinegar and a touch of sugar. The cool crunch of cucumbers really balances out the spicy chicken.

Heat Level Customization

What's great about this dish is you can change how spicy it is. For a kid-friendly version that little ones will eat up, just use 1 teaspoon of sriracha. The honey and lime still give plenty of flavor without the burn. For heat lovers, double up on sriracha and toss in some red pepper flakes to the marinade for an extra kick that grows stronger as you eat.

Frequently Asked Questions

→ Is it okay to use chicken breasts instead of thighs?

Absolutely! Just make sure you don’t overcook the breasts since they can dry out more quickly than thighs.

→ How can I thicken up the marinade?

Stir 1/2 teaspoon cornstarch into the leftover marinade and heat it up in the microwave for a minute to turn it into a glaze.

→ Can I prep the marinade beforehand?

Totally! The marinade can be assembled a day before and stored in the fridge until you're ready to use it.

→ What should I do if I don’t have a grill?

No problem! Just broil the chicken in your oven for about 9–12 minutes, flipping halfway and basting with extra glaze while cooking.

→ Will the chicken taste good cold?

It sure will! Serve it cold, warm, or room temp for any event—it’s delicious in all forms.

Honey Lime Spice

Grilled chicken skewers flavored with a tangy and slightly spicy honey-lime marinade.

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
By: Rana

Category: Wellness Kitchen

Difficulty: Intermediate

Cuisine: American

Yield: 5 Servings

Dietary: Dairy-Free

Ingredients

→ Chicken and Toppings

01 2 1/2 pounds (1.13kg) of skinless, boneless chicken thighs, trimmed and cut into 2-inch (5.1cm) chunks
02 Lime slices
03 A couple of tablespoons of chopped parsley or cilantro

→ Honey Lime Marinade and Sauce

04 3 tablespoons of soy sauce (choose low sodium if possible)
05 6 tablespoons of honey or maple syrup, depending on your preference
06 1 teaspoon of lime zest (from a single lime)
07 3 tablespoons of fresh lime juice (about 1 1/2 to 2 limes)
08 4 cloves of garlic, minced or grated (use 1/2 teaspoon garlic powder instead if that’s easier)
09 1 1/2 tablespoons grated ginger (around a 1 1/2-inch piece)
10 1 tablespoon of vegetable oil
11 1 1/2 tablespoons Sriracha (adjust to suit your spice tolerance)
12 1 1/4 teaspoons coarse kosher salt
13 1/2 teaspoon cornstarch (if you want a thicker sauce, this is optional)

Instructions

Step 01

Combine all the marinade ingredients in a small bowl with a whisk or blend everything up in a food processor.

Step 02

Put half of the marinade (around 1/2 cup) into a resealable bag or container. Add the chicken chunks, letting them soak for about 30 minutes at room temperature or between 6 to 12 hours in your fridge.

Step 03

Use the leftover 1/2 cup of marinade for glazing or basting. For a thicker glaze, stir in 1/2 teaspoon cornstarch and microwave it for a minute.

Step 04

Clean the grates and add some oil by spraying or wiping with a damp paper towel. Preheat the grill to medium-high. Don’t forget to soak wooden skewers for 30 minutes if you’re using them.

Step 05

Thread the chicken onto skewers, throw out the used marinade, lightly oil the pieces, and grill for about 9-12 minutes. Flip them a few times and brush on the glaze as they cook. Once the chicken hits 160°F (71°C), take it off the grill and let it rest for 5 minutes.

Step 06

Top the chicken with chopped parsley or cilantro and serve alongside lime slices. If you’ve got leftover sauce, either warm it or drizzle it on top. Serve while hot or let it cool and enjoy at room temperature.

Notes

  1. Chicken thighs stay juicy and are best, but chicken breasts can work too if you marinate them well.
  2. If you’re using chicken that still has bones, double the marinade and glaze amounts for more flavor.
  3. An oven broiler is a good alternative if you can’t use a grill.

Tools You'll Need

  • Grill or broiler for heating
  • A mixing bowl
  • Skewers (either wooden or metal)
  • A thermometer to check doneness

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (due to the soy sauce used)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 373
  • Total Fat: 9 g
  • Total Carbohydrate: 23 g
  • Protein: 50 g