Honey Lime Chicken – Gluten Free
Yum-mo! Honey Lime Chicken – Gluten Free is lip-smacking delish. The chicken skin gets browned and crispy in the pan and the sauce is thick, sweet and tangy. This dish is a total family favorite!
Jump to RecipeThe Spice Rub
Organize the ingredients for the spice rub – cumin powder, chili powder, kosher salt, and pepper. In a large bowl, mix spice rub ingredients together. Add chicken thighs to the bowl and thoroughly coat chicken.
Cooking the Chicken
Pour olive oil in a large pan with high sides (to lessen chances of splatter) and heat oil over medium heat. Once oil is heated, add thighs to the pan skin-side up. Cook for 8-10 minutes on each side until chicken is browned and skin is crispy, 16-20 minutes total. For smaller thighs, cook for 16 mins and for larger thighs cook for closer to 20 mins. Chicken temp will be 165 degrees and firm to the touch with a fork or finger. Remove chicken and set aside on plate.
The Honey Lime Sauce
While chicken is cooking, organize the sauce ingredients – honey, lime juice and zest, gluten free soy sauce and garlic. Mix sauce ingredients together in a medium-sized bowl. Once chicken is removed from the pan, add sauce to the same pan. The sauce will bubble. Stir often with a whisk or spatula until sauce thickens. Heat may need to be reduced to medium low if bubbling too rigorously. Cook time is approximately 3-4 minutes.
Combining the Chicken with the Sauce
When sauce has thickened, add chicken back to the skillet and thoroughly coat chicken.
Honey Lime Chicken – Gluten Free
Either serve chicken right from the pan or place chicken on a platter and garnish with lime wedges or rounds and additional lime zest.
Honey Lime Chicken
Ingredients
- 4 lbs. bone-in skin-on chicken thighs (approx 8 thighs), trimmed
- 1/4 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup honey your favorite kind
- 1 lime zested and juiced
- 2 tablespoons gluten free soy sauce I use San-J
- 1 clove garlic minced, approx 2 teaspoons
Instructions
- Combine cumin, chili powder, salt and pepper in a large bowl. Add chicken thighs and thoroughly coat chicken.
- Pour olive oil in a large pan with high sides (to lessen the chance of splatter) and heat oil over medium heat Once oil is heated, add thighs in the pan skin-side up. Cook for 8-10 minutes on each side until chicken is browned and skin is crispy, 16-20 minutes total. For smaller thighs, cook for 16 mins and for larger thighs cook for closer to 20 mins. Chicken temp will be 165 degrees and firm to the touch with a fork or finger. Remove chicken and set aside on plate.
- While chicken is cooking, mix together the honey, lime juice and zest, gluten free soy sauce and garlic. Once chicken is removed from the pan, add sauce to the same pan. The sauce will bubble. Stir often with a whisk or spatula until sauce thickens. Heat may need to be reduced to medium low if bubbling to rigorously. Cook time is approximately 3-4 minutes.
- When sauce has thickened, add chicken back to the pan and thoroughly coat chicken.
- Either serve chicken right from the pan or place chicken on a platter and garnish with lime wedges or rounds and additional lime zest.
Notes
Recipe is from the The Recipe Critic and modified by me.
If you like this recipe, you may also like these GFchow recipes. Vietnamese Caramel Chicken, Crispy Harissa Chicken Thighs, and Simple Chicken Marbella.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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