Boneless chicken seems to be everyone’s preference. You can dig right in without worrying about biting into a bone but I still almost always prefer my chicken with bones. The meat stays moist as the bones provide a flavor that seasoning can’t match.
For this recipe I decided to use thighs with the bone and skin on. I wanted to cook them on a high heat to get a nice crispy skin without the inside drying out so the bones are necessary but if you choose to use boneless and skinless thighs, cook them on lower heat for a less amount of time.
Honey and lime is such a great flavor combination. I add soy said, honey, cilantro and garlic to the sauce so all of the flavors tie together nicely. If you choose to marinate your chicken, just double the sauce recipe and use half for soaking your chicken. It doubles as a sauce and marinade so you’re good to go. The serving is 5-7 people.
For the sauce, combine the following in a bowl
- 1/3 cup lime juice (squeezed or in a container)
- 1/2 cup honey
- 2 tbsp Worcestershire sauce
- 3 tbsp spy sauce (preferably low sodium)
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp each salt and pepper
You will need 6-8 chicken thighs for this recipe. Evenly sprinkle salt, pepper and onion powder on both sides.
- In a large skillet on medium high heat, add your olive oil. Add your seasoned chicken thighs SKIN DOWN in the pan. Let cook 5-8 minutes depending on how thick then flip over and cook another 6 minutes or so until fully cooked through.
- In the mean time, make your sauce.
- Once your chicken thighs are cooked, reduce heat to medium low and add your sauce. Put a lid on and let simmer on low heat for about 15 minutes. Evenly glaze your thighs and remove them around in the pan to collect more flavor.
- Garnish with cilantro and a lime slice and serve!