This Honey Sriracha Chicken Thighs with Lime comes together so quickly. Tangy, sweet, and spicy, this chicken thigh recipe is perfect for a weeknight meal or as a meal prep.
If you’re like me, sometimes I just stare at my fridge before dinner time, wondering what to make. It’s almost a game to see what flavour combination I can pull off with the condiments I have in my fridge and pantry. This delicious sweet sriracha lime chicken is one of my lately creations that I’ve really been loving and been making regularly.
Why You’ll Love This Chicken Thigh Recipe
- The ingredient list is short but the flavours are amazing. You only need 8 ingredients to make these honey sriracha lime chicken thighs. It’s sweet, bright, tangy, and mouthwateringly delicious.
- The chicken thighs really only need to be seared for around 5 minutes per side so you’ll have dinner on the table in no time.
- It’s easy to adjust. If you like your chicken to be more tart, add more lime. More sweet, add more honey. More spicy? Up the sriracha. Customize it as you wish!
Ingredients You’ll Need
- chicken thighs — I use boneless skinless chicken thighs. If you use a different cut of chicken, you will have to adjust the cooking time.
- salt and pepper
- olive oil — or cooking oil of your choice, such as avocado oil.
- honey — an easy way to get sticky honey out of a measuring spoon is by spraying the measuring spoon with non-stick spray.
- sriracha — this one’s my favourite and go-to. You can adjust the amount of sriracha based on how spicy you’d like the chicken to be.
- lime — I highly recommend using fresh lime juice. Bottled lime juice does not taste as fresh or bright. Some bottles have a slightly bitter aftertaste as well.
- rice wine vinegar — this is the one I use.
How to Make Honey Sriracha Chicken Thighs with Lime
- Season the chicken thighs with salt and pepper.
- In a small bowl or measuring cup, combine the honey, Sriracha, lime juice, and rice wine vinegar.
- On medium heat, heat up your skillet (preferably cast iron, this is the one I use) and add the olive oil. Once the pan is hot, the chicken thighs, smooth side down, and then cook for 5 minutes. Flip and continue to cook for 5 minutes. Do not overcrowd the pan, cook in two batches if necessary. Be sure to add more oil for the second batch.
- Pour the honey lime sriracha mixture into the pan and let the mixture bubble, spooning the sauce over top of the thighs. After 2 to 3 minutes, the sauce should have thickened and have coated the chicken.
- Serve and enjoy.
Recipe Tips and Notes
- Want to get more juice out of a lime? Roll it on a countertop before juicing it.
- Want to add more citrusy flavour to this? Zest the lime before juicing and add it to the sauce at the end.
- Avoid moving the chicken when you first place it in. Allow the chicken to sear. The chicken will come off the skillet once it’s ready. If you move it too early, the chicken will stick to the skillet and tear.
- Chicken thighs can be swapped out for chicken breasts but you’ll have to change the cooking time to avoid overcooking it.
- Other things you can serve this hot honey chicken with are: roasted asparagus, mashed potatoes, roasted vegetables, roasted beets, wild rice, coconut rice, and more!
- Chicken thighs are done when they’ve reached an internal temperature of 165F/74C. Use an instant read thermometer to check.
My Recommendation
This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!
Get it Now!
Make Ahead Tips
- Meal prep: store the cooked chicken in an airtight container for up to 4 days in the fridge. I usually like to pack this with some rice and snow peas or another vegetable!
- Freezer: allow the chicken thighs to cool before transferring them into an airtight container before storing them in the freezer.
- Make this into a sriracha honey chicken salad: serve with chopped romaine lettuce, red onions, corn, tomatoes, avocado, and sour cream.
Honey Sriracha Chicken Thighs with Lime
This Honey Sriracha Chicken Thighs with Lime comes together so quickly. Tangy, sweet, and spicy, this chicken thigh recipe is perfect for a weeknight meal or as a meal prep.
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Servings: 4 servings
Ingredients
Instructions
- Season the chicken thighs with salt and pepper.
- In a small bowl or measuring cup, combine the honey, Sriracha, lime juice, and rice wine vinegar.
- On medium heat, heat up your skillet (preferably cast iron, this is the one I use) and add the olive oil. Once the pan is hot, the chicken thighs, smooth side down, and then cook for 5 minutes. Flip and continue to cook for 5 minutes. Do not overcrowd the pan, cook in two batches if necessary. Be sure to add more oil for the second batch.
- Pour the honey lime sriracha mixture into the pan and let the mixture bubble, spooning the sauce over top of the thighs. After 2 to 3 minutes, the sauce should have thickened and have coated the chicken.
- Serve and enjoy.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 372kcal | Carbohydrates: 20g | Protein: 44g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 751mg | Potassium: 599mg | Fiber: 1g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg
Nutrition Disclaimer
More Chicken Recipes You’ll Love
- Chopped Chicken Salad
- Chicken Cobb Salad (Meal Prep)
- Herb Chicken Thighs Salad
- Garlic Butter Chicken Salad
- Honey Chipotle Chicken
- Hibachi Chicken
- Dutch Oven Chicken
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