Sticky Honey Lime Chicken

4.78 from 9 votes

Delicious honey lime chicken thighs with an easy to make honey lime marinade with soy sauce, this sticky roasted chicken is finger-licking good!

Prep Time15

Cook Time40

Total Time55

Course: Poultry

Cuisine: Asian

Servings:

Calories: 678kcal

Author: Adina

Mix marinade ingredients in a small bowl.
5 tablespoons honey + 5 tablespoons dark soy sauce + juice of 4 limes + 3 teaspoons brown sugar + 3 garlic cloves, grated + 5 sprigs thyme, chopped + ground black pepper
Marinate chicken: Make incisions in the underside of the chicken parts. Place them in a large shallow dish in a single layer (Note 3). Turn the chicken a few times in the marinade to coat all over. Turn the chicken parts a couple of times in between.
8 chicken thighs
Preheat the oven to 375°F/ 190°C.
Roast chicken: Remove the chicken from the marinade. Reserve the marinade. Place the chicken in a shallow roasting tin in a single layer again. Roast the chicken for about 35-40 minutes or until cooked through. Baste with some of the marinade and cooking juices from time to time, every 10 minutes or so.
If the chicken parts get too dark before the chicken is done, cover the dish loosely with aluminum foil.
Check doneness with an instant-read thermometer; the internal temperature should be 165°F/ 74°C (Note 4). When done, the chicken should be glossy and sticky.
Optional: For a thicker glaze, you can pour the remaining honey soy lime marinade into a small pot and boil it for 6-8 minutes or until thicker and glossy. Use that to brush the chicken parts during the last 15 minutes of the cooking time and before serving.
Serve: Slice the remaining lime and serve with lime wedges.

Chicken: You can use 8 chicken thighs or 4 chicken thighs and 4 drumsticks. If you have whole chicken legs, divide them at the joint.
Limes: You will need the juice of 4 limes. The last lime is for serving.
Marinating dish: I used a large casserole dish where I could fit all the chicken parts in a single layer. Use a ceramic or glass dish, not a metallic one.
Check doneness without a meat thermometer: Pierce it with a skewer in the thickest part of the thigh. The juices should run completely clear. If they are still pink continue cooking the chicken for a few minutes, then check again.