Ingredients
Scale
- 2 lbs boneless skinless chicken thighs or breasts
- 3 tablespoons honey
- Juice and zest of 2 limes
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon hot sauce
- 1 teaspoon chili flakes
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Combine honey, lime juice, lime zest, olive oil, soy sauce, hot sauce, chili flakes, garlic, smoked paprika, cumin, salt, and black pepper in a bowl. Whisk until blended.
- Place chicken in a Ziploc bag or dish and pour marinade over chicken, ensuring full coverage.
- Refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
- Preheat oven to 375°F (190°C). Place chicken on a baking sheet and bake for 25–30 minutes, basting glaze every 10 minutes until golden and cooked through.
- Garnish with cilantro and serve with lime wedges.
Notes
- For more heat, increase chili flakes or hot sauce.
- Use chicken breasts if thighs are unavailable.
- Marinating overnight intensifies flavor.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 30
- Cook Time: 30
- Category: Chicken
- Method: Baking
- Cuisine: Asian-American Fusion