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Lime-Honey Glazed Chicken
Lime-Honey Glazed Chicken
11 Reviews
From: EatingWell Magazine, May/June 2009
The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don't let the chicken marinate any longer than 2 hours; over marinating in soy sauce and lime juice can make the texture of the meat spongy.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 6 tablespoons honey
- 6 tablespoons reduced-sodium soy sauce
- 2 teaspoons freshly grated lime zest
- 6 tablespoons lime juice
- 1 teaspoon crushed red pepper
- 4 6-ounce bone-in chicken thighs, skin and excess fat removed
- 2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise
Preparation
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Active
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Ready In
- Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
- About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit)
- to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
- If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.
- Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.
- Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: 1 piece chicken
- Per serving: 219 calories; 6 g fat(2 g sat); 0 g fiber; 15 g carbohydrates; 27 g protein; 6 mcg folate; 103 mg cholesterol; 13 g sugars; 122 IU vitamin A; 4 mg vitamin C; 17 mg calcium; 1 mg iron; 486 mg sodium; 294 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 3- ½ Lean Meat, 1 other carbohydrate
Reviews 11
November 14, 2017
By: kristinoe
Pretty dry. The marinade doesn't make enough glaze. Not a lot of flavor at all. Wouldn't make again.
August 11, 2016
By: lauriedon'tmakenojunk
It's too bad that the reviewer from May 30 didn't read the recipe before he bragged about how he made the dish good. first don't complain if you don't follow it. Second. One of the first things this recipe says is that the marinade is used as a sauce also. Make it written. It is lovely just the way it is. The recipe is FAR from awful. I'm making it again tonight!
May 30, 2016
By: EatingWell User
0 Flavor
I've cooked this recipe twice, the first as instructed and the second with my own twist on things. The first time had absoutely no flavor whatsoever. You can't even taste the lime! I don't know about you, but I don't have a lot of time to wait for flavorless chicken to marinate. The second time I made it was for a large dinner party. I made about twice the amount of sauce, and instead of this useless refrigeration and grilling, I cooked the chicken and added the sauce on top. All of the guests absoutely loved it and begged me for the recipe! I'm usually all for following the recipe, but this recipe is awful. If you want more flavor, I suggest grilling the chicken AND then adding the sauce.
Pros: none that I can think of
Cons: Takes way too long to prepare, flavorless, useless steps
May 03, 2015
By: EatingWell User
Used boneless skinless chicken breast
this recipe was great! Used boneless skinless chicken breast and grilled them.
January 06, 2015
By: Lucinda Breeding
Flavorful and easy
I marinated three large chicken breasts in this marinade for six hours - I generally prefer to marinate my proteins 12 to 24 hours instead of the prescribed 2 on these recipes. I grilled them on my stove top using my le creuset grill pan (coated with olive oil spray) I served it with jasmine rice and steamed vegetables and my wife raved. We'll definitely make this again.
I'm not sure where they got the sodium amount on this recipe. I used 6 T of reduced sodium Kikkoman soy sauce, as called for. The label on my soy sauce says a single tablespoon has 575mg of sodium, which is way, way more than what this recipe lists.
Pros: full flavor profile, can adapt to stovetop cooking
Cons: Sodium % in nutritional info way off
September 14, 2010
By: majstikleo
This dish was very tasty I however put it in a pan to cook rather then on the grill with the sauce and a little water. Really allowed the sauce to soak in. Will be making again.
August 30, 2010
By: teenagerinthekitchen
It looks great, but I didnt like it. Thought it tasted really gross :/ not impressed.
February 09, 2010
By: EatingWell User
I just grilled marinated chicken breast and put the sauce on last. It was great with roasted veggies. :)
February 04, 2010
By: EatingWell User
I live in China, too, and have the same problem! I cooked it the same way, and everyone loves it - including my Chinese in-laws, who live with us. It is a mystery to me why we can buy the whole chicken leg and the drumstick alone but not the thigh.
Laura Tang
