Ingredients
- Chicken breasts: 2, boneless and skinless
- Lime juice: 3 tablespoons, fresh
- Honey: 2 tablespoons
- Soy sauce: 1 tablespoon, low sodium
- Sriracha sauce: 1-2 teaspoons, adjust to taste
- Garlic: 2 cloves, minced
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: In a bowl, whisk together lime juice, honey, soy sauce, sriracha, and minced garlic. Season with salt and pepper.
- Step 2: Add the chicken breasts to the bowl and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 3: Heat olive oil in a large skillet over medium-high heat.
- Step 4: Remove chicken from the marinade (discard the marinade) and place in the hot skillet.
- Step 5: Cook chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
Notes
- Store leftover Spicy Honey Lime Chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat sliced chicken gently in a skillet with a splash of water or broth to keep it moist.
- Serve this chicken over cilantro-lime rice with a sprinkle of sesame seeds and chopped green onions for a vibrant meal.
- To prevent sticking and ensure even cooking, pat the chicken dry with paper towels before searing it in the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American