Honey-Lime Chicken Thighs
There’s something delightfully fresh about lime in savory dishes – it’t the crowning glory of many a Mexican dish, and both Thai and Vietnamese cuisine feature this unique, sharp citrus addition. When you combine it with honey, though, it creates a whole new fresh-caramelly taste sensation – like in this simple but very satisfying Honey-Lime Chicken Thighs recipe. Combine with rice and peas cooked in chicken broth, pair up with some fresh avocado, and you’ve got a nice tropical supper to start summer in Calgary.
- 4 tbsp lime juice (fresh squeezed, or from the bottle)
- 2 tablespoons honey
- 1 tablespoon soy sauce (use Kikkoman Gluten Free – it’s milder and less salty than other GF soy sauces. You don’t want to overpower the honey-lime combination)
- Oregano, basil, or rosemary, (or Club House Italian Seasoning)
- 6 large bone-in chicken thighs
- Seasoning salt and pepper, to taste
- Olive Oil or Butter, to sautee the chicken
- Optional Garnish – green onions or fresh parsely
- 2 cups short-grain rice
- 4 cups chicken broth (Knorr Simply makes a nice one, which is GF and tastes like chicken broth – something some organic and low-sodium brands sometimes struggle to achieve).
- 1 cup frozen peas
- Preheat oven to 350 degrees Fahrenheit
- Prepare the rice in a rice cooker or on the stove in a covered pot, using all the chicken broth instead of water. Put the frozen peas in with the rice to cook at the same time.
- While the rice cooks, season the chicken thighs on both sides with seasoning salt and pepper.
- In a large nonstick frying pan, over medium heat with butter or olive oil, sautee the thighs, beginning with the skin side down. Don’t make the pan too hot – you want the skin to crisp up nice and brown, without burning – about 5-7 minutes.
- Turn the thighs over to sautee the other side.
- While they are frying, combine the lime juice, soy sauce, and honey in a bowl and blend together.
- Spoon the sauce over each thigh, covering the skin thoroughly. Periodically spoon some of the sauce from the pan bottom onto the thighs.
- Season with herbs and let the liquid reduce slightly in the pan.
- Transfer the rice and peas into a 9 x 11 ceramic or glass lasagne baking dish. Smooth it out to uniform thickness.
- Place the sauteed thighs on top of the rice, and pour the remaining sauce from the pan over the thighs.
- Put your temperature probe into the thickest part of the biggest thigh (but not touching the bone), and put the dish in the oven until internal temperature of the thighs reaches at least 160-170 Fahrenheit.
Remove the Honey-Lime Chicken Thighs dish from the oven, and serve with fresh avocado slices and your favorite dressing. Add fresh parsely or green onions to garnish, if you like.