Description
Discover how to make flavorful Spicy Honey Lime Chicken with this easy recipe. Learn how to marinate and grill the perfect dish for a delicious meal.
Ingredients
- – 2 1/2 pounds (1.13kg) boneless skinless thighs, trimmed and cut into 2 inch (5.1cm) pieces, Note 1 chicken tenders or boneless breasts are fine too
- – Garnish: 2 tablespoons (30 ml) chopped cilantro or parsley; lime wedges
- – 3 tablespoon (45 ml) soy sauce low sodium is good if you have
- – 6 tablespoon (90 ml) honey or maple syrup
- – 1 teaspoon (5 ml) lime zest from one lime
- – 3 tablespoon (45 ml) fresh lime juice from 1 1/2 to 2 limes
- – 4 garlic cloves, minced or grated (or 1/2 tsp (3 ml) garlic powder)
- – 1 1/2 tablespoon (23 ml) grated fresh ginger (about 1 1/2 inch of fresh ginger)
- – 1 tablespoon (15 ml) vegetable oil
- – 1 1/2 tablespoon (23 ml) chili paste for pretty spicy (use more or less to taste)
- – 1 1/4 teaspoon (6 ml) kosher salt
- – 1/2 teaspoon (3 ml) cornstarch (to thicken to glaze consistency) Optional
Instructions
- CREATE THE MARINADE: Combine all the marinade components in a small bowl by mixing thoroughly. Alternatively, you can blend them using a food processor.
- MARINATE THE CHICKEN: Transfer about half of the marinade, roughly 1/2 cup, into a resealable bag or container, then add the chicken pieces. Allow it to marinate for 30 minutes at room temperature or from 6 to 12 hours in the refrigerator. Note: If marinating overnight, omit the lime juice and increase the zest to prevent the chicken from being ‘cooked’ by the juice. The remaining 1/2 cup of marinade will be used for glazing or basting later. (Optional but recommended: Stir 1/2 teaspoon of cornstarch into the reserved marinade and heat in the microwave for 1 minute to achieve a glaze-like texture. This is my method.) Keep it aside.
- SET UP THE GRILL: Clean the grill grates and lightly coat them with oil. You can either spray the oil or dip a paper towel in oil and rub it on the grill. Preheat the grill to a medium-high temperature. If using wooden skewers, soak them for 30 minutes beforehand to prevent burning.
- COOK THE CHICKEN SKEWERS: Thread the marinated chicken pieces onto the skewers, ensuring they are dry by patting them with a cloth or paper towel. Discard the marinade used for soaking the chicken. Lightly coat the chicken with oil to minimize sticking. Grill the skewers on all sides until the chicken is browned evenly. This should take about 9-12 minutes total, depending on the thickness of the chicken pieces and how closely they are packed on the skewers. During grilling, apply the honey lime glaze once or twice. The internal temperature should reach 160F/71C. Let the chicken rest, loosely covered, for 5 minutes.
- TO SERVE: If there is any leftover sauce, drizzle it over the chicken or heat it in the microwave for 30 seconds and offer it as an accompaniment. Garnish the chicken with chopped cilantro or parsley and serve with lime wedges if desired. The dish can be enjoyed hot or at room temperature.
Notes
- For a milder taste, use low sodium soy sauce and adjust chili paste to your liking.
- Try maple syrup instead of honey to enhance sweetness in the marinade.
- Pat chicken dry before grilling for a better sear and less liquid on the grill.
