I love the dark meat on chicken and chicken thighs are my favorite. They are never dry and a thigh is the perfect size. Chicken takes on whatever flavors you give them. This recipe for Honey Lime Chicken is refreshing. The honey is contrasted by the bite of lime juice and the saltiness of the soy sauce. The green onions offer a delightful fresh taste and should be added at the very end so that they are still a bit crisp and very flavorful.
- 4 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 7 or 8 chicken thighs (depends on your skillet size)
- 1/2 teaspoon salt
- 2 tablespoon olive oil
- green onions, chopped
- 1 lime, sliced (for garnish only)
- In a small bowl combine lime juice, honey, soy sauce.
- Salt the chicken thighs with 1/2 teaspoon of salt (or more) thoroughly, all over, including under the skin.
- In 12-inch skillet, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and cook for about 5 minutes until the chicken skin side gets nicely browned (make sure to get really nice brown, not just pale brown – it makes a difference in presentation).
- Turn chicken, so that skins sides are up and add lime-honey mixture to the skillet. Reduce heat to low; cover and cook 14 to 18 minutes longer or until done (chicken should register 180 degrees F on instant thermometer). While cooking, covered, chicken thighs will release their own juices, as well.
- Transfer chicken to plates. Drizzle chicken with pan juices. Top with chopped green onions and serve with lime slices.