Ingredients
Scale
- 2½ pounds boneless skinless thighs (or breasts/tenders), trimmed and cut into 2-inch pieces
- Honey Lime Chicken Marinade & Glaze:
- 3 tbsp soy sauce (low sodium)
- 6 tbsp honey or maple syrup
- 1 tsp lime zest
- 3 tbsp fresh lime juice
- 4 garlic cloves, minced or grated
- 1½ tbsp fresh grated ginger
- 1 tbsp vegetable oil
- 1½ tbsp Sriracha (adjust to taste)
- 1¼ tsp kosher salt
- ½ tsp cornstarch (optional, for glaze)
- Garnish: 2 tbsp chopped cilantro or parsley, lime wedges
Instructions
- Whisk or blend all marinade ingredients. Divide in half: ½ cup for marinade, ½ cup for glaze.
- Marinate chicken in half the marinade for 30 min at room temp or 6–12 hrs refrigerated. (Tip: For overnight marinating, skip lime juice and increase zest.)
- Optional glaze: Add ½ tsp cornstarch to reserved marinade and microwave for 1 min to thicken.
- Heat grill to medium-high and oil the grates. Skewer chicken and pat dry. Grill 9–12 min total, turning occasionally and basting with glaze.
- Rest grilled chicken loosely covered for 5 min. Garnish with cilantro and lime wedges. Serve hot or at room temp.
Notes
- Thighs are juicier, but breasts work well when marinated properly.
- Double the marinade if using bone-in chicken or want extra glaze/dipping sauce.
- No grill? Broil chicken in oven 9–12 min, turning once and brushing with glaze.
- Can be made ahead and served warm, cold, or room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: American