Go Back
Spicy Honey Lime Chicken Recipe
Ash Tyrrell

Spicy Honey Lime Chicken Recipe

The first time I made this Spicy Honey Lime Chicken, I was blown away by the mix of flavors. The sweetness from the honey, the zing of lime, and the gentle heat from the sriracha just worked so well together.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/3 cup soy sauce – This gives a salty umami kick that balances the sweetness.
  • 1/4 cup honey – Adds caramelization and a sticky glaze when grilled. Tip: use real honey, not syrup, for the best flavor.
  • 2 limes juice and zest – Fresh lime brightens everything; don’t skip the zest—it’s where the flavor hides.
  • 3 cloves garlic minced – Fresh garlic works best; avoid jarred garlic for a stronger punch.
  • 1 teaspoon fresh ginger grated – Adds warmth and spice. Always grate it fresh; powdered ginger won’t taste the same.
  • 2 tablespoons sriracha – Perfect for heat; adjust to taste.
  • 1 tablespoon vegetable oil – Helps coat the chicken and prevents sticking.
  • 1/2 teaspoon kosher salt – Brings out all the flavors.
  • 1.5 pounds boneless skinless chicken thighs or breasts – Thighs stay juicier, but breasts work well too.

Method
 

  1. In a bowl, whisk together soy sauce, honey, lime juice, lime zest, garlic, ginger, sriracha, vegetable oil, and salt. The smell itself is amazing—bright citrus with a little kick of spice. Taste and adjust if you like more sweetness or heat.
  2. Place the chicken in a Ziploc bag or container. Pour half the marinade over it, making sure every piece is coated. Seal and refrigerate for at least 30 minutes. For the best flavor, I like leaving it overnight. Keep the other half of the marinade for basting while cooking.
  3. If using skewers, soak wooden ones in water for 30 minutes. Thread chicken onto skewers with a little space between each piece. If you’re cooking whole thighs or breasts, pat them dry lightly so they sear nicely.
  4. Preheat your grill or broiler to medium-high. Lightly oil the grates or pan to prevent sticking. Cook chicken 4–5 minutes per side, brushing with the leftover marinade as it cooks. Make sure the internal temp reaches 165°F before serving. Rest the chicken for a couple of minutes before slicing or serving.

Notes

  • Don’t over-marinate—anything beyond 12 hours makes the chicken mushy.
  • Adjust the heat level to your liking; I sometimes add extra sriracha for barbecue nights.
  • Always let the chicken rest before cutting; it keeps it juicy.
  • If you don’t have a grill, a hot cast-iron skillet works beautifully.