Oh how I love cooking. But cooking with three kiddos ages 4 and under in the same vicinity, is not quite as fun at times.
Sometimes it’s sweet when my daughter climbs up on the counter and hands me my oyster sauce and sugar, which she loves to stick her finger in and sample, only with clean fingers of course…hopefully…
I teach her about what is safe to touch on the stove and what isn’t, and she feels so proud when I let her touch the handle of the wok, and looks at me in awe while I’m swinging my spatulas and stir-frying.
But other times when my son and daughter both want the same coloring book and want me to referee all the while my baby girl is crying in the swing, it’s not quite as fun to have a wok with sizzling garlic that’s about to burn any second if I don’t keep my eyes on it.
On days like that, Thai-Style Honey Lime Baked Chicken comes to my rescue and helps bring peace to what is sometimes a chaotic time. The whole dish takes 30 minutes total, including prep since I can do that while the chicken is baking.
And it turns out looking like I spent a few hours on it: golden brown, crispy skin and a tongue-tantalizing sauce that is sweet and sour and amazing. How I love dishes like that and hope you will too!
The recipe is a twist on one from my favorite cooking blog, Pinch of Yum’s Lemon Chicken recipe. Easy Thai-Style Honey Lime Chicken isn’t a dish you would find in Thailand, but I call it Thai-Style since I used lime, garlic, coriander, and cilantro, which are often found in Thai dishes.
Plus, my Thai Hubby christened it as tasting Thai, so it’s Thai-Style according to us! Hope you enjoy it as much as we do!
Easy Thai-Style Honey Lime Chicken
If you only have 30 minutes to get dinner on the table, Easy Thai-Style Honey Lime Chicken is the way to go! It tastes like it took hours even though it only takes minutes to make!
- 1 lb. chicken thighs or drumsticks, or a mix (usually about 4 thighs and 2 or 3 chicken drumsticks fit in my cast iron)
- 2/3 cup lime juice (usually 3-4 limes)
- 1/4 cup melted coconut oil (or olive oil)
- 5 minced garlic cloves
- 1 tsp. salt
- 1 tsp. coriander seeds, crushed in a mortar and pestle or spice grinder
- 2 tbsp. honey
- handful of roughly chopped fresh cilantro
- Turn your oven to broil.
- Place your chicken skin-down in a well-seasoned cast iron skillet. Broil for 15 minutes, and then flip the chicken over and broil another 15 minutes.
- While chicken is baking, make the sauce by whisking all the ingredients together, except for the honey.
- Once the chicken is done, pour or brush a little bit of the sauce over each chicken piece.
- Return the chicken to the over for about 3 minutes, until it looks golden brown, crispy and glistening.
- Once the chicken is done, set it aside, and pour out all but 2 tbsp or so of chicken drippings.
- Add to the cast-iron the rest of the sauce and honey. Simmer just a few minutes until the sauce is bubbling.
- Place the chicken back in the pan, and flip the chicken until each piece is covered with the sauce, or pour the sauce over the chicken in whatever dish you placed it in.
- Sprinkle cilantro over the chicken, and serve with jasmine rice, a salad or some stir-fried veggies. We like to pour on lots of the sauce with each chicken piece! Yum!
I've also cooked this in a broiling pan if I wanted to make more than a few pieces. I double the ingredients in the sauce recipe, except for the salt which I only add a little more than a teaspoon.