Sticky Honey Lime Chicken Thighs – Easy Grilled Recipe

There’s a reason this sticky honey lime chicken has made its way into our regular dinner rotation. It’s sweet, it’s tangy, it has just the right amount of heat—and best of all, it comes together with almost zero fuss. Whether you’re grilling outdoors or broiling indoors, this chicken is a flavor-packed win every time.

I still remember the first time I tried this recipe. It was a warm summer weekend, and I had a bunch of friends coming over. I didn’t want to do anything too fancy, but I also wanted something that would have that wow factor. I threw together a quick marinade using ingredients I already had in the pantry: soy sauce, honey, lime juice, garlic, and ginger. The result? Chicken so juicy and flavorful that we ended up standing around the kitchen island, eating it straight off the skewers before it even made it to the table.

From that day forward, this recipe became one of those tried-and-true staples. What makes it so special is how easily the ingredients come together. You don’t need a ton of complicated prep, and you don’t need any special skills. In fact, if you can stir things in a bowl and turn chicken on a grill or in the oven, you’re already halfway there.

Beyond how easy it is, this dish has that irresistible sticky glaze that clings to the chicken and caramelizes beautifully under high heat. The soy sauce adds depth and savoriness, the honey gives it sweetness and stickiness, and the lime juice keeps it bright and fresh. A touch of Sriracha brings in that little kick at the end to wake up your taste buds.

Whether it’s a quick weeknight dinner or a special occasion with loved ones, this recipe delivers every single time. It’s flexible, forgiving, and full of flavor. Trust me, once you make this sticky honey lime chicken, it’ll become a regular in your kitchen too.

Why You’ll Love This Sticky Honey Lime Chicken Recipe

There are so many reasons this chicken recipe stands out, but let’s start with the most obvious: the flavor. The combination of honey and lime is already a winner, but when you add the complexity of soy sauce, the heat of Sriracha, and the aromatic blend of fresh ginger and garlic, it becomes a full-on flavor explosion. Every bite is perfectly balanced—sweet, tangy, savory, and a little spicy.

Another reason to love this dish is how incredibly simple it is to prepare. Even if you’re not super confident in the kitchen, you can absolutely pull this off without stress. The marinade is just a matter of whisking together a few pantry staples, and the cooking process is hands-off whether you’re grilling, broiling, or pan-cooking. And yes, you can even do this without skewers if you prefer—it’s that flexible.

It’s also a family favorite for good reason. The sweetness from the honey makes it appealing to kids, while the subtle heat and richness of the glaze keep adults coming back for seconds. You can even dial the spice level up or down depending on your preference. Add more Sriracha for a kick, or keep it mild by using just a touch.

The texture is another highlight. Chicken thighs stay juicy and tender even after cooking, and that sticky glaze gives them a caramelized crust that’s downright addictive. When grilled or broiled, the edges get slightly crispy, the inside stays moist, and the flavor is locked into every bite.

Finally, this recipe is perfect for meal prep or entertaining. It scales up beautifully for a crowd and reheats like a dream. Serve it hot or cold, straight off the grill, or sliced into rice bowls, wraps, or salads. However you serve it, you’re going to love how easy it is—and how quickly it disappears.

Health Benefits of this Sticky Honey Lime Chicken

While sticky honey lime chicken might taste like a guilty pleasure, it’s actually a surprisingly wholesome option when made at home. By using real, whole ingredients and avoiding heavy sauces or fried coatings, this recipe delivers flavor and satisfaction without compromising on health.

To start, chicken thighs are a great source of high-quality protein, which helps build and repair muscle, supports a healthy metabolism, and keeps you full for hours. While thighs have a bit more fat than chicken breasts, that extra fat contributes to their tenderness and flavor—and it’s not necessarily a bad thing. Healthy fats are essential for hormone production, brain function, and nutrient absorption.

Honey, one of the key ingredients in this recipe, offers more than just sweetness. It’s packed with antioxidants and has natural antibacterial properties. Of course, it’s still a sugar, so moderation is key, but using it as a glaze rather than relying on heavy sauces makes this dish much lighter than takeout or restaurant options.

Lime juice brings more than just brightness to the dish. It’s rich in vitamin C, which boosts immunity and supports skin health. Plus, the acidity from the lime juice helps tenderize the chicken, allowing all those delicious marinade flavors to soak in more deeply.

Garlic and ginger are both known for their immune-boosting, anti-inflammatory properties. Ginger, in particular, has been used for centuries to aid digestion and fight infections. Including these fresh aromatics in the marinade not only enhances the flavor but also adds real nutritional value.

Sriracha and soy sauce bring in bold flavors without the need for added fats or excessive salt. Using a low-sodium soy sauce keeps the sodium content under control while still delivering that rich, umami depth.

Lastly, because this recipe doesn’t require frying or breading, you’re avoiding unnecessary oils and carbs. It’s naturally gluten-free (just be sure to use a gluten-free soy sauce or tamari), and if you serve it with a side of veggies or whole grains, you’ve got a well-balanced, nutrient-dense meal.

So yes, it’s sticky, it’s sweet, and it feels indulgent—but it’s also packed with protein, antioxidants, and wholesome ingredients that your body will thank you for.

Preparation Time, Servings, and Nutritional Information

Before we jump into the ingredients and steps, here’s a quick look at the prep time, yield, and nutritional breakdown so you can plan ahead.

Preparation Time:

• Active prep time: 15 minutes
• Marinating time: 30 minutes to 12 hours (hands-off)
• Cooking time: 10–15 minutes

Total Time:

• With quick marinade: about 45 minutes
• With overnight marinade: up to 12 hours total (with minimal effort)

Servings:

• Serves 4 to 6 people, depending on portion size and sides

Nutritional Information (per serving, approx.):

• Calories: 330
• Protein: 28g
• Carbohydrates: 18g
• Sugars: 14g
• Fat: 15g
• Saturated Fat: 3.5g
• Sodium: 570mg

This breakdown assumes boneless, skinless chicken thighs and includes the glaze. If you use chicken breasts, the fat content will be lower, and if you skip the glaze or reduce the honey, you’ll also reduce sugars and calories.

Ingredients List of this Sticky Honey Lime Chicken

Let’s take a closer look at what you’ll need to bring this dish to life. Most of these ingredients are pantry staples, and the fresh additions like lime, garlic, and ginger add a ton of flavor without requiring a trip to a specialty store.

For the Marinade & Glaze (Makes About 1 Cup):

• 3 tablespoons low-sodium soy sauce – adds a deep, umami base flavor
• 6 tablespoons honey or maple syrup – for natural sweetness and a sticky glaze
• 1 teaspoon lime zest (from 1 lime) – adds fragrant citrusy brightness
• 3 tablespoons fresh lime juice (1½–2 limes) – for tang and balance
• 4 cloves garlic, minced (or ½ teaspoon garlic powder) – brings sharp, savory aroma
• 1½ tablespoons freshly grated ginger – for warmth and a slight bite
• 1 tablespoon vegetable oil – helps the marinade coat the chicken evenly
• 1½ tablespoons Sriracha (adjust to taste) – for a kick of heat
• 1¼ teaspoons kosher salt – enhances and balances the flavors
• ½ teaspoon cornstarch (optional, for thickening glaze) – helps turn the marinade into a glossy finish

For the Chicken:

• 2½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces – juicy and flavorful, perfect for skewers or baking
• Optional garnish: chopped cilantro or parsley and lime wedges – for color, freshness, and serving

Optional Equipment:

• Skewers (if grilling; soak wooden ones for 30 minutes before use)
• Baking sheet and broiler for oven method
• Small saucepan or microwave-safe bowl for thickening the glaze

Coming up next: the step-by-step cooking instructions where everything comes together beautifully. Stay with me—this is where the magic really starts to happen.

Step-By-Step Cooking Instructions

Now that we’ve covered why this sticky honey lime chicken is such a hit, let’s walk through the steps for making it. Whether you’re a beginner in the kitchen or a seasoned home cook, you’ll find this process straightforward and totally doable. Remember to read through everything once before you begin so you can plan your time and prep efficiently.

Step 1: Make the Marinade

To begin, gather all your marinade ingredients. It’s helpful to prep your aromatics—mince the garlic and grate the ginger—before mixing everything together.

In a medium bowl or a blender, combine the following:

• 3 tablespoons low-sodium soy sauce
• 6 tablespoons honey or maple syrup
• 1 teaspoon lime zest
• 3 tablespoons fresh lime juice
• 4 cloves garlic, minced
• 1½ tablespoons freshly grated ginger
• 1 tablespoon vegetable oil
• 1½ tablespoons Sriracha (or less, depending on your spice preference)
• 1¼ teaspoons kosher salt

Whisk everything together until fully blended, or use a blender if you prefer a smoother texture. The mixture should be rich, glossy, and fragrant—exactly what you want to soak into that chicken.

At this point, set aside about ½ cup of the marinade. This will be used later to baste or glaze the chicken while it cooks.

Step 2: Marinate the Chicken

Next, take your chicken thighs and cut them into roughly 2-inch pieces. This size is ideal for threading onto skewers and ensures even cooking. If you’re planning to bake or pan-sear full thighs or breasts, you can leave them whole—just adjust your cooking time accordingly.

Place the chicken pieces in a large zip-top bag or a shallow dish. Pour the remaining marinade over the chicken, making sure everything is well-coated. Seal the bag or cover the dish and refrigerate.

You’ll want to marinate for at least 30 minutes at room temperature if you’re short on time. However, for the best flavor, aim for 4 to 12 hours in the refrigerator. Just be mindful that the lime juice is acidic, and marinating too long (like overnight) can start to break down the chicken too much. If marinating overnight, use a little more lime zest and a bit less juice to reduce the acidity.

Step 3: Prep the Glaze (Optional but Recommended)

While the chicken marinates, you can prepare the glaze using the reserved ½ cup of marinade. This step is optional, but it really takes the dish over the top with a thick, glossy coating.

To thicken the glaze, stir in ½ teaspoon cornstarch and heat the mixture. You can either microwave it for about 1 minute (stirring halfway) or simmer it gently in a small saucepan over medium heat for 2–3 minutes until slightly thickened.

Once thickened, set it aside until you’re ready to baste during cooking.

Step 4: Choose Your Cooking Method

There are a few ways to cook your chicken, and they all work beautifully. Choose the method that best suits your kitchen setup or the vibe you’re going for.

Method 1: Grilling

If you’re using skewers, this is your moment. Thread the marinated chicken pieces onto soaked wooden or metal skewers. Try not to pack them too tightly—this allows the heat to circulate and the chicken to cook evenly.

Preheat your grill to medium-high heat. Brush or spray the grill grates with oil to prevent sticking.

Once hot, place the skewers on the grill and cook for 9 to 12 minutes, turning occasionally to get even char on all sides. During the last few minutes, brush the glaze onto the chicken to let it caramelize beautifully.

Once done, the chicken should be golden, slightly crisp on the edges, and cooked through. The internal temperature should be at least 165°F (74°C).

Method 2: Broiling

No grill? No problem. The broiler works great here and gives a similar charred finish.

Preheat your broiler on high and line a baking sheet with foil. Place a wire rack on top if you have one—this helps the heat circulate and keeps the chicken from sitting in juices.

Arrange the marinated chicken pieces in a single layer. Broil for 9 to 12 minutes, turning once halfway through and brushing with glaze during the final minutes. Watch closely so they don’t burn—broilers vary in intensity.

The chicken should be slightly caramelized and cooked through with a sticky, shiny finish.

Method 3: Baking or Pan-Searing (No Skewers)

Prefer to keep it simple? You can bake whole thighs or breasts instead. Just extend the cooking time and make sure to baste with glaze partway through.

For baking, preheat your oven to 425°F (220°C). Place chicken on a foil-lined baking sheet and bake for 20–25 minutes (longer if bone-in), brushing with glaze halfway through and again at the end for that irresistible shine.

If pan-searing, heat a tablespoon of oil in a large skillet over medium heat. Sear the chicken for 6–8 minutes per side, then cover and cook for a few more minutes until done. Finish with the glaze in the final minute, letting it bubble and coat the meat.

Step 5: Rest and Garnish

Once cooked, remove the chicken from heat and let it rest for 5 minutes. This helps the juices redistribute and ensures every bite is juicy and tender.

Garnish with freshly chopped cilantro or parsley and serve with lime wedges for an extra burst of freshness.

How to Serve this Sticky Honey Lime Chicken

This chicken is endlessly versatile, which is one of the many reasons we love it. Whether you’re hosting a backyard BBQ, preparing lunch for the week, or serving a quick weeknight dinner, there are countless ways to serve it up.

• With rice: Serve the chicken over fluffy jasmine or basmati rice with extra glaze drizzled on top. The rice soaks up all that goodness.
• In wraps: Tuck the chicken into warm flatbreads with lettuce, cucumber, and a dollop of yogurt or tahini sauce.
• As a salad topper: Slice or cube the chicken and toss it over a crisp green salad with avocado, red onion, and a citrusy vinaigrette.
• With noodles: Pair the chicken with soba or rice noodles and sautéed vegetables for an Asian-inspired bowl.
• Meal prep bowls: Divide cooked chicken into containers with roasted veggies, quinoa, or brown rice for easy lunches all week.
• On skewers: Keep it simple and serve the skewers with dipping sauces like garlic yogurt or chili-lime mayo.

No matter how you serve it, this dish is guaranteed to steal the show.

Pairing Suggestions

To complete your meal, consider pairing this dish with sides and beverages that complement the bold flavors of the chicken. Here are a few ideas to round out the experience.

Side Dish Pairings

• Coconut rice: The creaminess balances the heat and acidity of the glaze.
• Grilled corn: Brushed with olive oil and lime juice, this makes a great summery side.
• Roasted vegetables: Try sweet potatoes, carrots, or bell peppers to bring out the honey notes.
• Simple slaw: A crunchy cabbage slaw with lime vinaigrette adds texture and freshness.
• Steamed green beans: Light and crisp, they pair perfectly with the richness of the chicken.

Beverage Pairings

• Iced tea with lime and mint: Refreshing and citrusy, this drink highlights the lime flavor in the marinade.
• Sparkling water with cucumber and ginger: Light and clean, it cleanses the palate between bites.
• Mango smoothie: If you’re aiming for tropical vibes, this is a sweet, cooling option for kids and adults alike.

Keep reading for storage, reheating, and more expert tips to help you get the most out of this amazing recipe.

Storage, Freezing & Reheating Instructions

One of the best things about this sticky honey lime chicken—aside from how amazing it tastes—is how well it stores and reheats. Whether you’ve made a big batch for meal prep, have leftovers from dinner, or want to freeze some for later, you’re fully covered. Let’s walk through the best practices for storing, freezing, and reheating this dish so that every bite stays just as delicious as when it first came off the grill or out of the oven.

How to Store Leftovers in the Refrigerator

If you have leftover chicken, allow it to cool completely at room temperature before storing. This helps maintain the texture and prevents condensation from forming inside your container, which can lead to sogginess.

Transfer the cooled chicken to an airtight container. If you have extra glaze left over, store it separately in a small jar or container and drizzle it over the chicken when you reheat it.

Refrigerated cooked chicken will stay fresh for up to 3–4 days. Be sure to label your container with the date so you can keep track.

How to Freeze the Chicken

Freezing is a fantastic option if you’ve made a big batch or want to prep ahead for future meals. Here’s how to do it properly:

1. Let the cooked chicken cool completely.
2. If storing pieces (especially skewers or chunks), arrange them in a single layer on a parchment-lined baking sheet and freeze for about 1–2 hours until solid.
3. Once frozen, transfer the chicken to a freezer-safe bag or container. This step prevents the pieces from sticking together and allows you to remove just what you need later.
4. Label the bag with the name and date, and store it in the freezer for up to 3 months.

If you’re freezing uncooked marinated chicken, simply place the chicken and marinade in a freezer-safe zip-top bag and freeze it flat. This allows you to marinate while it thaws and saves time later.

Best Ways to Reheat

Reheating sticky chicken can be a little tricky because you want to maintain that delicious texture without drying it out. Here are a few reliable options:

• Oven or Toaster Oven (Best for Texture): Preheat to 350°F (175°C). Place chicken on a baking sheet and cover loosely with foil to retain moisture. Bake for 10–15 minutes or until heated through. If desired, remove the foil in the last few minutes to re-crisp the edges.
• Microwave (Fastest Option): Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second bursts until warmed through. Add a splash of water or extra glaze to keep it moist.
• Skillet (Best for Small Portions): Add a splash of oil to a nonstick pan over medium-low heat. Warm the chicken, turning occasionally, until heated through. Brush with extra glaze or add a bit of water if needed.

Pro tip: If you’re reheating from frozen, let the chicken thaw overnight in the fridge before reheating using any of the methods above. This helps the chicken reheat evenly and prevents it from drying out.

Common Mistakes to Avoid

Even though this recipe is beginner-friendly, there are a few common pitfalls that can affect the final outcome. Avoiding these mistakes will help you get perfectly juicy, flavorful chicken every single time.

1. Over-marinating the Chicken

Marinating is essential for flavor, but too much time in an acidic marinade (like this one with lime juice) can actually start to “cook” the chicken, resulting in a mushy texture. Stick to 4–12 hours in the fridge for best results. If you want to marinate overnight, reduce the lime juice slightly and increase the zest.

2. Not Reserving Marinade for Glaze

It’s tempting to pour all your delicious marinade over the chicken and call it a day—but don’t forget to set aside that reserved portion for glazing later. This step adds an extra layer of sticky, caramelized flavor that really makes the dish shine.

3. Skipping the Resting Time

Letting the chicken rest for 5 minutes after cooking might not seem important, but it gives the juices time to redistribute. If you cut into it right away, those flavorful juices will spill out instead of staying inside where they belong.

4. Cooking on Too High Heat Without Turning

Whether you’re grilling or broiling, too much direct heat on one side for too long can lead to burning. Turn the chicken regularly to ensure even cooking and prevent charred spots from overpowering the glaze’s flavor.

5. Forgetting to Oil the Grill or Pan

This is a sticky marinade, and sticky things love to cling—especially to hot metal. Brushing or spraying your grill grates or baking rack with oil before cooking helps prevent frustrating sticking and tearing.

Avoiding these simple missteps can really elevate your results and make this a flawless recipe every time.

Pro Tips

Want to take this dish from great to restaurant-quality? Here are a few expert tips that will help you perfect every aspect of your honey lime chicken and keep things easy in the process.

1. Use Fresh Ingredients When Possible

Fresh lime juice, grated ginger, and minced garlic make a big difference here. Their natural oils and bright flavors infuse the chicken in a way that dried spices or bottled alternatives can’t fully replicate.

2. Pat Chicken Dry Before Grilling

Before cooking, remove the chicken from the marinade and gently pat it dry with paper towels. This helps promote better browning and caramelization. Don’t worry—it will still be packed with flavor from soaking in that marinade.

3. Soak Wooden Skewers Ahead of Time

If you’re grilling with wooden skewers, be sure to soak them in water for at least 30 minutes before threading on the chicken. This prevents them from burning on the grill and keeps your skewers intact.

4. Make Extra Glaze for Dipping

If your family loves extra sauce (and who doesn’t?), make a double batch of the marinade and use half for dipping. Just be sure to keep it separate from the raw chicken marinade to avoid contamination.

5. Use a Meat Thermometer

To ensure your chicken is cooked perfectly every time, use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C). No guessing, no cutting open to check—just juicy, safely cooked meat every time.

With these tips in your back pocket, you’re already set up for success.

Frequently Asked Questions (FAQs)

Have questions? Here are some of the most common ones that come up when making this sticky honey lime chicken.

Can I use chicken breasts instead of thighs?

Yes, you can absolutely use boneless, skinless chicken breasts or tenders. Just keep in mind that breasts cook a bit faster and can dry out more easily, so monitor the internal temperature closely and avoid overcooking.

Is this recipe spicy?

It has a mild to moderate level of heat from the Sriracha, but it’s easily adjustable. Use less (or skip it altogether) for a kid-friendly version, or add more for a spicier kick.

Can I bake the chicken instead of grilling or broiling?

Yes! Baking is a great option, especially if you’re cooking full pieces of chicken. Bake at 425°F (220°C) for 20–25 minutes, brushing with glaze midway through and again at the end for that shiny, sticky finish.

Can I make this ahead of time?

Definitely. You can marinate the chicken the night before and cook it the next day. You can also cook it fully, refrigerate it, and reheat it just before serving.

What can I serve with this dish?

This chicken pairs beautifully with rice, noodles, roasted vegetables, or salad. See the full pairing section above for tons of ideas.

How do I know when the chicken is done?

Use a meat thermometer to check for an internal temp of 165°F (74°C). The outside should be caramelized and slightly crispy, and the inside should be juicy and fully cooked.

Can I freeze the cooked chicken?

Yes, cooked chicken freezes very well. Let it cool, freeze in a single layer, then transfer to a freezer-safe container or bag. It’ll keep for up to 3 months.

Can I freeze it with the marinade?

Yes, just combine the chicken and marinade in a zip-top freezer bag and freeze it flat. When ready to use, thaw it in the fridge overnight and cook as usual.

What if I don’t have fresh ginger?

You can substitute with ½ teaspoon of ground ginger in a pinch. The flavor won’t be quite as vibrant, but it still works well.

Can I make this gluten-free?

Absolutely. Just swap the soy sauce for tamari or a certified gluten-free soy sauce, and you’re good to go.

Conclusion & Call to Action

Sticky honey lime chicken is the kind of dish that earns a permanent spot in your dinner rotation. It’s quick, flexible, and bursting with bold, balanced flavor. From the sweet glaze to the zesty lime and the hint of spice from Sriracha, every bite is a celebration. It works for weeknights, special gatherings, and everything in between.

I truly hope this recipe becomes as beloved in your home as it is in mine. It’s one of those dishes that people remember and ask for again and again. It’s also incredibly adaptable, so you can play with the flavors to make it your own. Whether you’re serving it hot off the grill, folding it into wraps, or packing it up for meal prep, it’s going to be a hit.

If you give this recipe a try, I’d love to hear how it turns out. Leave a comment below, share it with a friend, or tag me on social media with your photos—I seriously can’t wait to see your creations.

Now go ahead, grab those ingredients, and make yourself a plate of sticky, sweet, tangy, juicy honey lime chicken. You deserve it.

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