These honey lime chicken thighs are juicy, caramelized, and coated in a sweet and tangy sauce with just a little heat. Roasted until golden, the chicken is brushed with a buttery honey-lime glaze, then served alongside pineapple coconut rice and quick-pickled cucumbers for a fresh, flavor-packed rice bowl. Ready in about 30 minutes, it’s an easy weeknight dinner that feels far more exciting than your usual chicken and rice.
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.
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.
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.
Store the chicken, rice, and cucumbers in airtight containers, separately if possible. Everything keeps well in the fridge for up to 4 days.
What should I serve with this honey lime chicken?
- Build a rice bowl with pineapple coconut rice or a street corn-style bowl
- Add to salads like spring pea salad, kale and cannellini bean salad, or chicken and chickpea salad
- Use in these chopped salad wraps for an easy lunch
- Turn into chicken tacos with mango avocado salsa
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