Honey Lime Chicken

4 standard portions

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Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon chili powder
• 2 tablespoons olive oil (not extra virgin, divided)
• 2 cloves garlic (minced)
• ½ cup honey
• 2 tablespoons soy sauce
• 2 limes (juice and zest)
• ¼ teaspoon red pepper flakes
• fresh cilantro (for garnish (optional))

Method

1. Season the chicken thighs with salt, pepper, and chili powder. Drizzle 1 tablespoon of olive oil, and combine to make sure the chicken thighs are well coated in the seasonings.
2. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
3. Once the skillet is hot, add the chicken thighs in a single layer. Cook for 5-6 minutes on each side, or until golden brown and cooked through. The chicken is done when the internal temperature reaches 165°F (74°C).
4. Remove the chicken from the pan onto a plate, and set aside.
5. To the same skillet, add garlic and cook for 30 seconds. Add about ¼ cup of water to the skillet, and deglaze the pan scraping off any bites stuck with a wooden spoon.
6. Add honey, soy sauce, lime juice and zest, and red pepper flakes and whisk to combine.
7. Reduce heat to medium-low and let the sauce thicken for 2-3 minutes.
8. Return the chicken to the pan, coat in the sauce and remove from heat. Garnish with fresh cilantro, if desired. Serve warm, spooning any extra sauce from the skillet over the top.