Whether you grill or oven-roast the chicken, you can make the marinade ahead of time. Then dinner's as easy as tossing the chicken thighs in the oven or on the grill. Serve with a cool potato salad or pasta salad for a satisfying, no-fuss meal.
lime juice, bottled or from 6 limes
lime zest, from 1 lime
low-sodium soy sauce
chicken thighs, skinless, bone-in
chopped shallots, from 2 shallots
Salt and pepper to taste
Lime wedges for garnish
In a small bowl, whisk the lime juice and 1 teaspoon of the lime zest together with the orange juice, soy sauce and honey. Transfer mixture to a Ziploc® brand bag and add the chicken thighs. Let the chicken marinate in the refrigerator for one hour.
Preheat the oven to 400 degrees F. Heat the oil in a large, oven-safe nonstick skillet over medium-high heat. Remove the chicken from the marinade, reserving marinade. Sprinkle the chicken with salt and pepper. Place the chicken pieces in the skillet and cook for about 6 minutes, turning once. Remove the thighs and set aside. Add the shallots to the pan and cook over medium heat for 2 minutes, until softened. Add the reserved marinade and bring to a boil. Cook for about 5 minutes, until the liquid begins to get a bit syrupy. Add the chicken pieces and transfer the pan to the oven. Cook for 20 minutes, turning the pieces once.
Transfer the chicken pieces to a serving platter. Pour the glaze over the chicken and sprinkle with the remaining 1 teaspoon of lime zest. Garnish with lime wedges.
Outdoor grilling variation
Marinate chicken as explained in Step 1. Then prepare the grill for medium heat. Remove chicken from the bag, reserving marinade. With paper towels, wipe the excess marinade from the chicken. Spray the chicken pieces with nonstick cooking spray. Place chicken on the grill and cook for 30 to 35 minutes, turning the pieces once.
While the chicken is cooking, heat the oil in a small saucepan. Add the shallots and cook over medium heat for 2 minutes, until softened. Add reserved marinade and bring to a boil. Simmer over medium-high heat until marinade thickens slightly, about 10 to 15 minutes. Transfer the grilled chicken to a serving platter. Pour the glaze over the pieces and sprinkle with the remaining 1 teaspoon of lime zest. Garnish with lime wedges
If you don't have an oven-safe nonstick skillet, use a regular nonstick skillet to cook the chicken thighs on the stove, then transfer the chicken pieces and glaze to a glass baking dish before putting them in the oven.
Side suggestion: Trim 1 pound of asparagus spears (remove the tough bottoms). Then place them in a pot of boiling water. Boil for about 6 minutes, until slightly softened. Toss with 1 Tablespoon of olive oil and salt and pepper. Serve with the honey-lime glazed chicken.
Serving Size: 2 chicken thighs
Calories From Fat