If you’re a fan of orange chicken, you are sure to love this Honey Lime Chicken recipe that comes together in just under 30 minutes.
It’s important to use chicken thighs versus chicken breast or tenders so it can absorb the sauce well and not dry out. You will find either boneless skinless or bone-in skin-on chicken thighs at the grocery store and I recommend buying bone-in skin-on chicken thighs for this Honey Lime Chicken. Have your meat guy remove the bones for you or you can do it yourself at home which isn’t hard at all. It took me less than a minute to remove the piece of bone in each chicken thigh. Save the bones and freeze them for later to use in homemade broth.
This dish is sweet and savory with a nice zesty finish thanks to the fresh lime juice. Pan frying the chicken thighs crisps up the skin which is essential in absorbing the sauce as it simmers and reduces to a caramelized glaze. The crispy skin softens up and is packed with amazing flavor so each bite with make you go mmmmm! If you do decide to use boneless, skinless thighs they’ll still turn out great because you’ll still have that sauce reduction to spoon over the chicken.
I partnered with Fourth and Heart and used their Himalayan Pink Salt ghee to pan fry the chicken thighs in. Their ghee has a smooth, creamy texture with buttery notes that compliment chicken very well. A great thing about Fourth and Heart ghee is that it doesn’t need to be refrigerated at all once its opened. I give this two thumbs up because I don’t like refrigerating ghee. It makes it hard to spoon out of the jar unless I let it sit at room temperature for about 10 minutes. This ghee is a permanent addition to my counter and it stays solid and scoopable even when it’s warm in my kitchen.
I also have the Original, California Garlic, Madagascar Vanilla Bean ghee and I’m excited to cook up some more recipes with these! Another product of theirs that I’ve been reaching for most frequently when I’m cooking is their Ghee Oil. I just give it a little shake and pour as much or as little as I need into the pan. They also have a Ghee Spray which I use alternately with my olive oil spray. I like spray oils when I just need to grease up the pan a little bit without having to use up (and waste) a lot of oil.
Check out Fourth and Heart ghee and use my discount code cookandsavor10 to get 10% off your purchase at their online store!
Honey Lime Chicken
Ingredients
- 2 lbs chicken thighs bone-in, skin-on
- 1 tsp sea salt
- 1 tsp black pepper
- 1/4 cup Fourth and Heart ghee
- 4 cloves garlic minced
- 1/4 c + 2 tbsp lime juice approx 4 limes
- 3 tbsp raw honey
- 4 tbsp coconut aminos
- 2 tsp lime zest
Instructions
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Remove the bone from each chicken thigh. Slice chicken in half.
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Season both sides of the chicken thighs with sea salt and black pepper.
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Heat a pan over medium-high heat. Add ghee.
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Add chicken skin side down and fry for 10 minutes.
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Flip and fry the other side for 3 minutes.
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Remove chicken and place them on a paper towel-lined plate.
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Remove excess oil from the pan and leave about 1 tbsp. Reduce heat to medium-low.
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Add garlic and saute for 1 minute.
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In a small bowl, add lime juice, raw honey, and coconut aminos. Mix to combine.
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Move the garlic to one side and return chicken to the pan. Pour sauce on top of it. Mix sauce with the garlic and spoon over chicken.
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Let it simmer for 8 minutes until the sauce caramelizes and thickens.
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Top with lime zest before serving.
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I make this every week. I love making the chicken skin extra crispy before pouring the sauce over it. Simple and flavorful meal! Pairs great with white rice and veggies
Yay I’m glad you love it!