Honey Lime Spice (Print Version)
# 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:
01 -
Combine all the marinade ingredients in a small bowl with a whisk or blend everything up in a food processor.
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.
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.
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.
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.
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:
01 -
Chicken thighs stay juicy and are best, but chicken breasts can work too if you marinate them well.
02 -
If you’re using chicken that still has bones, double the marinade and glaze amounts for more flavor.
03 -
An oven broiler is a good alternative if you can’t use a grill.