There’s magic in the way citrus and honey work together. These Honey-Lime Chicken Thighs are tangy, sweet, and full of juicy tenderness. The honey caramelizes into a sticky glaze, while the lime brightens each bite with a fresh zing. This is one of those easy meals that looks like you spent hours, but in reality, it’s ready for the table in under an hour perfect dinner inspiration for any night of the week.
Serving Versatility
These chicken thighs are delicious with coconut rice, roasted vegetables, fresh garden salad, or even shredded into tacos. The honey-lime combo works equally well for casual family dinners or as the star of a special gathering.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1/3 cup honey
- Juice and zest of 2 limes
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp chili powder (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh cilantro or parsley for garnish
Instructions
- Marinate the Chicken – In a bowl, whisk together honey, lime juice, lime zest, garlic, olive oil, soy sauce, chili powder, salt, and pepper. Reserve 2 tablespoons for basting later. Place chicken thighs in a dish or bag, pour over marinade, and refrigerate for at least 30 minutes (up to 4 hours).
- Preheat & Prepare – Heat oven to 400°F (200°C). Line a baking pan with parchment paper.
- Bake the Chicken – Arrange marinated chicken thighs skin side up. Bake for 35–40 minutes, basting halfway with reserved marinade, until golden and cooked to 165°F.
- Finish & Serve – Brush with extra marinade before serving and sprinkle with fresh cilantro or parsley.
⏱ Prep Time: 10 mins
🔥 Cook Time: 40 mins
⏳ Total Time: 50 mins
🍽 Servings: 4–6
⚡ Calories: ~315 per serving
Why You’ll Love This Recipe
- ✅ Sweet and tangy glaze that’s irresistible
- ✅ Simple pantry ingredients nothing fancy needed
- ✅ Works for both weeknight meals and weekend entertaining
- ✅ Naturally gluten-free and dairy-free
- ✅ Kid-friendly flavor with an optional spicy kick
Serving Suggestions
- Over coconut rice with steamed green beans
- With roasted sweet potatoes and a cucumber salad
- Shredded into warm corn tortillas with avocado and salsa
- On top of a quinoa bowl with grilled veggies
Pro Tips for Success
- Zest the limes before juicing for the most flavor.
- Pat chicken dry before marinating for crispier skin.
- Broil for the last 2–3 minutes if you want a deeper caramelized glaze.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge before reheating.
- Reheat: Warm in oven at 350°F for 10 minutes or in a covered skillet over medium-low heat.
🥰 Final Thoughts from Emma
These Honey-Lime Chicken Thighs are sunshine on a plate sticky, zesty, and downright comforting. The honey gives you that luscious glaze, while the lime keeps it fresh and lively. It’s one of those chicken recipes that makes you wonder why you don’t make it every week.
If you’re craving more sweet-meets-savory dinners, check out my other Easy Meals that will have everyone asking for seconds.
Honey-Lime Chicken Thighs
Equipment
- Baking Pan
- Parchment Paper
Ingredients
- 6 bone-in, skin-on chicken thighs about 2 lbs
- 1/3 cup honey
- 2 limes juice and zest
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp chili powder optional, for heat
- 1/2 tsp salt
- 1/4 tsp black pepper
- fresh cilantro or parsley for garnish
Instructions
- In a bowl, whisk together honey, lime juice, lime zest, garlic, olive oil, soy sauce, chili powder, salt, and pepper. Reserve 2 tablespoons for basting later. Place chicken thighs in a dish or bag, pour over marinade, and refrigerate for at least 30 minutes (up to 4 hours).
- Heat oven to 400°F (200°C). Line a baking pan with parchment paper.
- Arrange marinated chicken thighs skin side up. Bake for 35–40 minutes, basting halfway with reserved marinade, until golden and cooked to 165°F (74°C).
- Brush with extra marinade before serving and sprinkle with fresh cilantro or parsley.