Let’s to try the Honey Lime Chicken recipe. Well, you don’t have to go to the next county just yet. There are recipes for Honey Lime Chicken Sweet and Tangy both. Which one do you prefer?
The secret behind the Honey Lime Chicken is in the lime juice. The extra flavor is the result of the pineapple. You can use all pineapple, only pineapple, or none at all. It’s up to you.
Sweet and Tangy Honey Lime Chicken Recipe
- 3 tbsp. extra-virgin olive oil, divided
- Juice of 2 limes
- 1 tbsp. honey
- 2 cloves garlic, minced
- 1/2 tsp. McCormick Ground Tumeric
- 1/4 tsp. McCormick Ground Ginger
- 4 bone-in, skin-on chicken thighs
- McCormick Pure Ground Black Pepper
- 2 c. white rice, cooked, for serving
- Make marinade: Whisk together 2 tablespoons olive oil, lime juice, honey, garlic, McCormick Ground Tumeric, and McCormick Ground Ginger.
- Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
- Preheat oven to 425 degrees F. To a large, oven-proof skillet, add enough olive oil to coat the bottom of the pan. Heat over medium-high heat. Season both sides of marinated chicken with salt and McCormick Pure Ground Black Pepper. Add chicken to pan skin-side down and pour in the marinade.
- Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken thighs, and cook 2 minutes more. Turn off the heat and transfer pan into hot oven; bake until the chicken is cooked through, about 10 to 12 minutes more.
- Serve with white rice and drizzle with extra pan drippings.
I usually try to use all pineapple, but I do have a strange fondness for just using pineapple. When I say all pineapple, I mean all pineapple, with no sugar added.
If you do have pineapple and you don’t mind drinking some sour cream on your Honey Lime Chicken, that’s also a great substitute. What about you? Have you ever tried this? Has it improved your taste buds?
Do you prefer one over the other? Let us know in the comments. But you should definitely try this recipe at least once if you’re going to make chicken any time soon.