Crispy Honey Garlic Lime Chicken Thighs
Honey garlic lime chicken thighs have a crispy seasoned skin, soaked in honey-sweetened garlic and lime sauce while roasted in the oven! An easy chicken dinner that can be paired with your favorite Mexican-inspired side dishes.
Servings: 4 servings
Calories: 585kcal
Equipment
- Large Skillet make sure handle is oven proof
Ingredients
- 2¼ lb chicken thighs bone-in and skin-on chicken thighs -- about 4
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 cloves garlic finely chopped
- 2 medium limes divided zested and squeezed
- ½ cup water
- 2 teaspoons honey
- 3 sprigs fresh cilantro or parsley optional, for serving
- Freshly ground black pepper for serving
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 400°F.
- Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 teaspoon kosher salt and 1 teaspoon garlic powder.
- Place skin-side down in an unheated large cast iron or oven-safe skillet. Place over medium heat and sear undisturbed until the skin is golden-brown and releases easily from the pan, about 12 minutes.
- Meanwhile, mince 2 garlic cloves and place in a small bowl. Finely grate the zest from 1 medium lime (about 2 teaspoons) and juice 1 ½ medium limes (about ¼ cup) into the same bowl. Add ½ cup water and 2 teaspoons honey, and whisk to combine.
- When the chicken is ready, turn off the heat. Transfer the chicken skin side up to a plate. Pour off all but 1 tablespoon of fat from the pan.
- Pour the lime juice mixture into the pan and scrape up any browned bits from the bottom with a wooden spoon.
- Return the chicken to the skillet skin-side up.
- Transfer the skillet to the oven and roast for 10 to 12 minutes.
- Halfway through cooking, spoon some of the sauce in the skillet back over the chicken.
- Cook until an instant-read thermometer registers at least 165°F inserted into the thickest part of the chicken without touching the bone.
- While the chicken is in the oven, cut the remaining ½ lime into 4 wedges. Pick the leaves from 3 fresh cilantro or parsley sprigs and finely chop.
- Garnish the chicken with the cilantro or parsley and freshly ground black pepper. Serve with the lime wedges.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 585kcal | Carbohydrates: 8g | Protein: 42g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 250mg | Sodium: 782mg | Potassium: 582mg | Fiber: 1g | Sugar: 3g | Vitamin A: 317IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 2mg