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Honey Lime Chicken Thighs

Pan-roasted Honey Lime Chicken Thighs are juicy, flavorful, and easy to make on the stovetop. Bone-in skin-on thighs are browned in a skillet then simmered in a sweet-tangy honey-lime sauce for a low-carb, high-protein dinner.[1]

  • Total Time: 40 minutes
  • Yield: 7 1x

Ingredients

Scale
  • 4 tablespoons lime juice freshly squeezed
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 7 chicken thighs (about 7 or 8 chicken thighs, depends on the size of your skillet)
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 2 green onions chopped
  • 1 lime sliced (for garnish)

Instructions

  1. In a small bowl combine lime juice, honey, soy sauce.
  2. Salt the chicken thighs with ½ teaspoon of salt thoroughly, all over, including under the skin. In 12-inch skillet, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and cook for about 5 minutes until the chicken skin side gets nicely browned.
  3. Turn chicken, so that skin sides are up and add lime-honey mixture to the skillet. Reduce heat to low; cover and cook 14 to 18 minutes longer or until done (chicken should register 180 degrees F on instant thermometer). Transfer chicken to plates. Drizzle chicken with pan juices. Top with chopped green onions and serve with lime slices.

Notes

For best results, achieve a deep brown sear on the skin side before adding the sauce. Chicken releases juices that mix with the honey-lime mixture to create a delicious sauce. Substitute low-sodium soy sauce or tamari for gluten-free option.[1]

  • Author: Olivia Bennett
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Method: Dinner
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 7g
  • Sodium: 450mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0g
  • Protein: 30g
  • Cholesterol: 150mg