Can I use chicken breast instead of thighs?

You can, but thighs are more forgiving and stay juicier. If you use breasts, slice them in half lengthwise for thin, flat fillets, reduce the cooking time by half and watch closely to avoid drying out the meat.

Can I use bone-in thighs?

Yes, it will just take longer for the thighs to cook, about 25-30 minutes. Use a meat thermometer to check that it's fully cooked at 165ºF.

Can I grill the chicken instead of roasting?

Yes! Grill over medium-high heat, flipping a few times for about 15-18 minutes, brushing with the sauce during the last few minutes so it doesn’t burn.

How should I store leftovers?

Store the chicken, rice, and cucumbers in airtight containers , separately if possible. Everything keeps well in the fridge for up to 4 days.

Roasted Honey Lime Chicken Thighs Recipe

Description

Roasted honey lime chicken thighs with a buttery, citrusy glaze and a little heat. Perfect for rice bowls, meal prep, or easy weeknight dinners.

Ingredients

Scale

Chicken

1 1/2 lb boneless skinless chicken thighs
1 tablespoon olive oil
1 1/2 teaspoons each smoked paprika and chili powder
1 teaspoon each garlic powder and onion powder
3/4 teaspoon each kosher salt and black pepper

Sauce

2 tablespoons salted butter, melted
1 1/2 tablespoons honey
several shakes of your favorite hot sauce
2 teaspoons fresh lime zest
2 tablespoons lime juice

Cucumbers

3 Persian cucumbers, thinly sliced
1/4 cup rice vinegar
1/2 teaspoon sugar
big pinch of salt

For serving: pineapple coconut rice, fresh basil or green onions, sesame seeds

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Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Pat chicken thighs dry with a paper towel and trim away large, visible pieces of fat. Drizzle chicken with 1 tablespoon olive oil and season all over with 1 ½ teaspoons each smoked paprika and chili powder, 1 teaspoon each garlic powder and onion powder, and ¾ teaspoon each kosher salt and black pepper.
In a small bowl, whisk together 2 tablespoons melted butter, 1 ½ tablespoons honey, several shakes of hot sauce, 2 teaspoons lime zest and 2 tablespoons lime juice, until well combined.
Bake chicken for 10 minutes, then spoon about half the sauce over the chicken thighs, brushing it all over each piece. Return to the oven for 5-8 minutes, until the exterior is caramelized and golden brown and the internal temp of the chicken is 165°F.
If you’re making rice bowls, prep the pineapple coconut rice. Place three thinly sliced Persian cucumbers in a shallow bowl and add ¼ cup rice vinegar, ½ teaspoon sugar and big pinch of salt, tossing to combine.
Assemble bowls with rice, chili lime chicken, an extra drizzle of the honey lime sauce, marinated cucumbers, extra basil or green onions and/or sesame seeds. Yum!

Notes

Chicken: If you use bone-in chicken thighs, you will need to increase the cook time to 25-35 minutes. Use a meat thermometer to check for doneness.

Refer to the above blog post for step-by-step instructions, ingredient information and answers to frequently asked questions.

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Nutrition

Serving Size: 6oz chicken thighs (1-2 thighs depending on size) with 1/4 cup quick-pickled cucumbers (no rice)
Calories: 300
Sugar: 7.8 g
Sodium: 560.3 mg
Fat: 13.1 g
Carbohydrates: 11 g
Fiber: 1.2 g
Protein: 34.2 g
Cholesterol: 175.1 mg