Honey Lime Chicken

From: https://littlesunnykitchen.com/honey-lime-chicken/

Ingredients

  • 1 ½ pounds (680 g) boneless skinless chicken thighs
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili powder
  • 2 tablespoons (30 ml) olive oil not extra virgin, divided
  • 2 cloves garlic minced
  • ½ cup (120 ml) honey
  • 2 tablespoons (30 ml) soy sauce
  • 2 limes juice and zest
  • ¼ teaspoon red pepper flakes
  • fresh cilantro for garnish (optional)

Instructions

  1. Season the chicken thighs with salt, pepper, and chili powder. Drizzle 1 tablespoon of olive oil, and combine to make sure the chicken thighs are well coated in the seasonings.
  2. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
  3. Once the skillet is hot, add the chicken thighs in a single layer. Cook for 5-6 minutes on each side, or until golden brown and cooked through. The chicken is done when the internal temperature reaches 165°F (74°C).
  4. Remove the chicken from the pan onto a plate, and set aside.
  5. To the same skillet, add garlic and cook for 30 seconds. Add about ¼ cup of water to the skillet, and deglaze the pan scraping off any bites stuck with a wooden spoon.
  6. Add honey, soy sauce, lime juice and zest, and red pepper flakes and whisk to combine.
  7. Reduce heat to medium-low and let the sauce thicken for 2-3 minutes.
  8. Return the chicken to the pan, coat in the sauce and remove from heat. Garnish with fresh cilantro, if desired. Serve warm, spooning any extra sauce from the skillet over the top.

Notes:

  • Avoid burning the garlic. Once you add the minced garlic to the hot skillet, it really only needs 30 seconds to cook. Be ready to deglaze the skillet to stop the garlic from burning, as burnt garlic will ruin the flavor of your dish.
  • Leave room in the pan. To get a lovely brown crust on your pan-seared chicken, there needs to be some room around each piece. If needed, cook the chicken in two batches.
  • Adjust the heat. This dish gets spicy with the addition of chili powder to the chicken and crushed red pepper in the sauce. You can cut this amount in half or reduce it even more if you want to make the dish more mild.
  • To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.