Description
The 20-minute dinner that’ll make you forget about takeout! This sweet-tangy chicken dish is so easy and delicious, you’ll want to lick the skillet clean.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs
- 3 tablespoons (45ml) olive oil, divided
- ¼ cup (60ml) fresh lime juice (approximately 2–3 limes)
- ¼ cup (85g) honey (local or organic preferred)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon lime zest
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together 2 tablespoons olive oil, lime juice, honey, minced garlic, lime zest, cumin, chili powder, salt, and pepper until well combined. Divide mixture in half.
- Place chicken in a shallow dish and pour half of the honey-lime mixture over it. Turn to coat evenly and marinate for 15 minutes at room temperature (or up to 4 hours refrigerated).
- Heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and cook for 5-7 minutes per side until golden brown.
- Reduce heat to medium-low and pour in the reserved honey-lime mixture. Simmer for 3-4 minutes, spooning sauce over chicken until it thickens into a glaze and chicken reaches 165°F (74°C) internal temperature.
- Transfer chicken to a cutting board and rest for 5 minutes. Slice against the grain, return to the pan to coat with remaining glaze, and garnish with cilantro. Serve with lime wedges.