Grilled Honey Chili Lime Chicken Thighs
Try this Grilled Honey Chili Lime Chicken Thighs recipe, or contribute your own.
Try this Grilled Honey Chili Lime Chicken Thighs recipe, or contribute your own.
- Carbohydrate 8.99994667060396 g
- Cholesterol 230 mg
- Fat 46.4224133337754 g
- Fiber 0.576058346118508 g
- Protein 57.3437675003324 g
- Saturated Fat 13.2580690000779 g
- Serving Size 1 1 Serving (344g)
- Sodium 253.226024332315 mg
- Sugar 8.42388832448546 g
- Trans Fat 3.97050166673985 g
- Calories 692 calories
Step-by-step
- Whisk together oil, lime juice, honey, chili powder, salt, and pepper in a bowl then pour into a large Ziplock bag. Add chicken thighs then squish to coat and place in the refrigerator to marinate from 1-3 hours.
- Make sure grill grates are clean then preheat grill on high heat. Remove chicken thighs from bag, shaking off excess marinade. Turn heat down to medium-high then spray both sides of chicken thighs very well with nonstick spray and grill for 2-3 minutes a side, or until cooked through.
- Meanwhile, strain marinade through a sieve into to a small pot then add chicken broth. Bring mixture to a boil then turn heat down and reduce until thickened and bubbly, 5-7 minutes. Plate chicken then drizzle with sauce.
Ingredient lists show measurements, but they omit how honey reacts to radiant heat. Sugars burn rapidly when exposed to direct flames above 300 degrees Fahrenheit, turning bitter before the meat cooks through. Shaking off excess marinade prevents flare-ups that char the exterior prematurely. Boneless chicken thighs tolerate high heat well due to their higher fat content compared to breast meat. This inherent fat keeps the protein moist while the exterior develops a crisp edge.
Managing Texture Through Heat and Reduction
Grilling requires clean grates and a preheated surface set to medium-high heat. Spraying the meat with nonstick cooking oil prevents sticking during the initial two-minute sear. Cooking the thighs for two to three minutes per side ensures proper internal rendering without drying out the muscle fibers. Meanwhile, straining the used marinade and combining it with chicken broth creates a food-safe reduction. Boiling this liquid for five to seven minutes concentrates the flavors into a glossy sauce. Double-check that the reduction bubbles vigorously to eliminate any bacteria from the raw poultry contact.
- If the glaze scorches during reduction, lower the heat immediately and whisk in an extra splash of broth to drop the temperature.
- Adjusting this recipe for a larger crowd requires multiplying all components proportionally, though scaling down demands vigilance so the small quantity of marinade does not evaporate too quickly in the pot.
- Store leftover cooked chicken in an airtight container in the refrigerator for up to three days.
