Roasted Honey Lime Chicken Thighs

Ingredients

• 1.5 lb boneless skinless chicken thighs (trimmed of large visible fat)
• 1 tbsp olive oil
• 1.5 tsp smoked paprika
• 1.5 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.75 tsp kosher salt
• 0.75 tsp black pepper
• 2 tbsp salted butter (melted)
• 2 tbsp honey
• hot sauce (several shakes of your favorite (e.g., Cholula or Frank's))
• 2 tsp lime zest (freshly grated)
• 2 tbsp lime juice (freshly squeezed)
• 3 Persian cucumbers (thinly sliced)
• 0.25 cup rice vinegar
• 0.5 tsp sugar
• salt (big pinch)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and aid cleanup.

2. 2

   Pat the chicken thighs dry with a paper towel. Trim away any large, visible pieces of excess fat. Place the chicken on the prepared baking sheet.

3. 3

   Drizzle the chicken with 1 tablespoon of olive oil. Season both sides thoroughly with 1 ½ teaspoons each of smoked paprika and chili powder, 1 teaspoon each of garlic powder and onion powder, and ¾ teaspoon each of kosher salt and black pepper.

4. 4

   In a small bowl, whisk together 2 tablespoons of melted salted butter, 2 tablespoons of honey, several shakes of hot sauce, 2 teaspoons of lime zest, and 2 tablespoons of lime juice until the glaze is well combined and smooth.

5. 5

   Place the chicken in the oven and bake for 10 minutes.

6. 6

   Remove the baking sheet from the oven. Spoon about half of the honey lime sauce over the chicken thighs, using a brush to ensure each piece is fully coated.

7. 7

   Return the chicken to the oven for another 5-8 minutes. The exterior should be caramelized and golden brown, and the internal temperature should reach 165°F (74°C) on a meat thermometer.

8. 8

   Once cooked, scrape any browned bits and juices from the baking sheet into the bowl with the remaining honey lime sauce to create a finishing glaze.

9. 9

   While the chicken is roasting, prepare the quick-pickled cucumbers. Place the thinly sliced Persian cucumbers in a shallow bowl. Add ¼ cup rice vinegar, ½ teaspoon sugar, and a big pinch of salt. Toss to combine and let sit until the cucumbers soften slightly.

10. 10

    Assemble the bowls by serving the sliced chicken over rice (such as pineapple coconut rice). Drizzle with the remaining honey lime sauce and serve with the marinated cucumbers. Garnish with fresh basil, green onions, or sesame seeds if desired.

Notes

If using chicken breasts instead of thighs, slice them in half lengthwise into thin fillets and reduce the cooking time by half to avoid drying out the meat. The author recommends serving this with pineapple coconut rice for a complete meal.

Nutrition per serving

• main
• baked
• chicken
• meal prep
• gluten-free
• dinner
• quick