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Boneless, skinless chicken thighs make a great weekly dinner, with an easy prep, and everyone loves them! Flavorful and easy to pair with a side dish or two, Spicy Honey Lime Chicken Thighs are perfect for Keto, Low Carb, Paleo, AIP, GAPS and VAD diets, as well as gluten-free and just about everyone.
See the slight recipe variations below for your dietary needs.
What are the dietary variations for the sweet and spicy ingredients?
- The Keto and Low Carb version of this recipe uses your favorite liquid low carb sweetener (I recommend this one or this one) in place of honey. (But, do not use concentrated sweeteners like stevia in this recipe or Splenda’s Stevia Liquid.)
- The AIP version of this recipe uses a spice blend that’s free of nightshades and other potentially inflammatory spices.
- A nightshade-free version of this recipe is perfect for the VAD diet or anyone who doesn’t tolerate the pepper spices.
- The main recipe with honey is perfect for Paleo and GAPS folks. Maple syrup may also be used in place of honey and is also delicious.
What makes Spicy Chicken Thighs spicy?
It depends on your diet.
If you enjoy and can tolerate nightshades (like chili peppers!), then an easy-to-combine spice blend gets rubbed on the chicken thighs. It mimics the well-loved Sriracha sauce flavors.
For those who avoid nightshades (like me, those on the AIP or VAD diets etc.), then you’ll see in the Recipe Notes below, your easy-to-combine spice blends, which get their spice from dried ginger (my favorite spice!)
What’s the spicy honey lime sauce taste like?
This sauce is incredibly delicious! The chicken thighs first get dipped into a dry spice mixture and fried.
Then the honey-lime sauce gets added to the pan and immediately starts to bubble like a sweet and savory homemade caramel sauce — with thousands of tiny bubbles. The sauce coats the chicken thighs as it cooks … and is visually appealing as well as yum at first bite. 🙂
All my family members say, YUM, when they first eat this meal. What’s not to love about a sweet, spicy and citrus-y sauce that coats the chicken like a gooey caramel saucy glaze?
How long do Spicy Honey Lime Chicken Thighs take to make?
Just 30 minutes total. You’ll do about 10 minutes of prep, and the Spicy Honey Lime Chicken Thighs take about 20 minutes (or less) to cook.
Boneless skinless chicken thighs are so fast to cook that this is a super no-stress meal — a bit like making a stir fry because we use fairly high heat, and everything cooks quickly. Just have your pot of cauli or white rice ready, and a side salad is nice.
Any tips for the cooking process?
In this recipe, I use a cooking method for creating a non-stick pan out of an ordinary stainless steel or other large frying pan.
The trick is to heat the pan while it’s empty and dry over medium-high heat. Heating the pan can take a full two to three minutes (depending on your pan and heat source). Secondly, add fat to the hot pan, and give the pan a quick swirl. Then add the meat.
This method (which I demonstrate in this video) keeps the chicken thighs, which are dipped in a spice rub, from sticking.
Just follow the recipe below for detailed instructions, but it’s nice to know ahead of them why we heat the pan first.
If you’re looking for a great new large frying pan, I recommend the All-Clad Stainless Steel 14-Inch (find it here), which has an aluminum core for even heat conduction.
If you don’t have one large frying pan, you can make this dish in two smaller pans.
How to store and reheat leftovers?
Spicy Honey Lime Chicken Thighs leftovers can be refrigerated or frozen. Simply store in an airtight container (like these).
Refrigerate for up to 4 days.
HOW TO REHEAT FROZEN LEFTOVERS
Freeze leftovers or freshly baked and cooled Spicy Honey Lime Chicken Thighs for up to 3 months (if you like to batch cook).
This dish is great for make-ahead meals.
For batch cooking, begin by greasing a glass storage dish (because it will become your baking dish when you reheat).
Defrost by leaving at room temperature for 4 hours.
Place glass dish in the oven at 300 degrees Fahrenheit. Cover loosely with a piece of parchment paper to keep chicken thighs and sauce moist. Heat until warm and chicken thighs are heated through to the center, about 35 minutes. Then turn oven heat off, but allow dish to sit in warm oven for 10 minutes more before serving.
Spicy Honey Lime Chicken Thighs (Keto, Paleo, AIP, GAPS, VAD)
Equipment
- large skillet
Ingredients
- 2 pounds chicken thighs : boneless, skinless (about 8 thighs)
- ¼ cup liquid sweetener : honey for Paleo, AIP, GAPS and VAD (maple syrup may also be used if preferred) For Keto, use one that replaces honey 1:1 (like this or this but not stevia or Splenda's Stevia Sweetener).
- 2 Tablespoons coconut aminos
- 2 Tablespoons lime juice , fresh, from one whole lime
- 2 Tablespoons avocado oil
- 4 cloves garlic minced or crushed (omit for VAD)
- ½ teaspoon sea salt
- ¼ teaspoon EACH: cayenne , paprika, cumin, garlic powder, white or black pepper, and chili powder (These spices create a Sriracha Spice Blend.); for the AIP, VAD, nightshade-free and less-spicy version of this spice blend, see Recipe Notes below
Instructions
- Combine low carb sweetener or honey, coconut aminos, lime juice, garlic and sea salt in a small bowl. Stir to combine, and set aside.
- In a medium size bowl, combine the Sriracha Spice Blend spices. Stir together. Dip one side of the chicken thighs into the dish of Sriracha Spice Blend (or nightshade-free, less-spicy variation).
- Heat large dry skillet over medium-high heat until very hot but not yet smoking (this will take 1 to 3 minutes). Add the avocado oil and swirl to coat briefly. Add the chicken thighs in a single layer. Cook the chicken until browned on both sides: about 5 to 6 minutes on the first side, then reduce the heat to medium and 4 minutes on the second side.
- Add the honey-lime sauce. Cook the chicken, turning over occasionally (I use tongs), until cooked through, about 10 minutes. The sauce will thicken, caramelize (expect lots of tiny bubbles as the sauce caramelizes) and reduce slightly. (Note: The Keto version of this recipe does not caramelize. You'll end up with a delicious sauce! that's not quite as thick.)
- Sprinkle the chicken with chives or greens of green onions, if desired (omit for VAD). Serve with optional lime slices over cooked cauliflower rice, or Basmati rice for GF and VAD.
Notes
AIP Spice Blend
- In small bowl, stir together ½ teaspoon of each: dried ginger, onion powder and garlic powder. Add ¼ teaspoon turmeric and stir again.
Nightshade-free, Less-Spicy Spice Blend (VAD)
- In small bowl, stir together:
- ½ teaspoon each: dried ginger powder, cumin, white or black pepper, garlic powder and onion powder.
- For VAD: 1 teaspoon of each: dried ginger and cumin.
Nutrition
What are your favorite go-to weekly dinner recipes? Here are some exciting, flavorful and easy dishes you may like:
- Paleo Fried Chicken (Gluten-free, Whole30, AIP variation)
- Creamy Coconut Meatball Korma (Low Carb, Paleo, Whole30, GAPS)
- Cauliflower-Chicken Au Gratin Casserole (Keto, Primal, GAPS)
- Thai Beef and Pineapple Kabob Sheet Pan Dinner (Paleo, AIP, GAPS, VAD)
Hélène says
Lowcarb liquid sweetener? There’s a fake honey?
I know of fake sugars, like granulated sugar (erythritol for example) but I don’t know of a liquid one. Fake maple syrup is all I know of. I think honey tho, would be much better taste.
Help?
Megan says
Hi Helene! I’m glad you asked and sorry I didn’t provide that information within the post. I’ll add it. Here’s a great product: https://amzn.to/31hmqSJ Blessings!
Susan says
It has malt in it, so Celiacs or those with gluten issues beware.
Kim says
Megan, I can’t tell you what a hit this was at my house! I loved that the ingredients are simple – I had everything on hand (I did use maple syrup for the sweetener) – and the process was easy and quick. The taste is amazing! I really appreciate recipes like this and 15-Minute KETO Asian Beef Bowl. They make it so easy to put a nourishing and tasty meal on the table, even on busy days.
Megan says
Great Kim!! 🙂 Thank you so much for sharing, and I’m so glad! <3
Tara Wagner says
We made these with chicken wings and they turned out SO GOOD. Probably the best chicken wings we’ve ever made. We did the AIP seasoning with cumin (a re-intro for us) and used honey. I’d probably take the turmeric out next time. OMG so yummy.
Megan says
Great, Tara!! I love the idea of making Spicy Honey Lime chicken wings!! SO happy you loved the recipe, and thank you for your kind words and helpful variation idea! 🙂
Courtney says
Absolutely fabulous! Quick and so tasty! I had to sub soy sauce for the coconut aminos but it still turned out great! Thanks for the recipe!!
Megan says
Great, Courtney!! Thanks for commenting, and I’m so happy you loved the chicken! 🙂
Alexandra says
Going to try this recipe this weekend, and am wondering if I can use actual sriracha sauce as opposed to the spice blend. Any thoughts?
Megan says
Hi Alexandra, I think that would be fine, however, the spice blend is dry, and the sriracha is a sauce, so you may want to add it later in the recipe with the sauce.
Aaron says
Wow this is great. Thanks so much for this. I struggle to find good AIP meals for my wife. This was quick and easy. She will enjoy this one for sure!
Megan says
Oh I’m so glad, Aaron. Thanks for your words, and I’m so happy the recipe is helpful! 🙂
B Byerley says
Did you ever eat this cold? Thinking of making and taking to a family picnic??
Megan says
Hi B, I don’t think it will be as good cold, unless you like sticky, sweet and spicy cold. I’m sure some would be fine with it, and others not so much. Let us know if you end up liking it that way! 🙂 Maybe if it’s cut into slices …
Xime says
Thank you for this recipe!!!!
It was sooo good and easy to make! I finally found something AIP and delicious!
Megan says
You’re welcome, Xime! I’m so glad you liked the recipe and found it so easy!! Yay, and thanks for taking the time to comment! 🙂
Trish says
I tweaked the AIP version as needed for what I had and still came out amazing! This recipe is a keeper! Thanks!
Megan says
Great, Trish!! Thanks so much for sharing, and I’m so glad!
Suzy says
This is now our favourite chicken thigh recipe. I made the AIP version for my spouse and I bc I’ve been on the Paleo AIP 2 years now. It is a simple recipe and I had everything on hand. Our side dish was mashed sweet potatoes with coconut milk and coconut aminos. Perfect combo as our meal was a little sweet, a little sour and slightly salty. Big hit here! Thanks for the recipe!
Megan says
Great, Suzy, sounds so delicious!! Thank you for sharing, and I’m so glad you love the recipe!
Laura Jensen says
Made this tonight half AIP and the other I meant to do spicy and messed up the spices a bit but both still turned out amazing. I really need to get back to strictly AIP and this will be a staple in our house now. Crave worthy!
Megan says
Yay, awesome, Laura, great to hear!! Thanks for sharing, and I’m so glad!
Jess says
Is it possible to make this in the oven instead of stovetop? If so how long should I bake and at what temperature?
Megan says
Hi Jess, I’m sorry; I haven’t tried that, so I don’t know.
Ginny Hood says
Made the AIP version last night – and I was running low on honey so I did 1/2 honey & 1/2 maple syrup. It was a total win. Plus the husband LOVED it. The chives made it so pretty too.
Megan says
Yay, Ginny, thanks for sharing!!
Chris Lee says
I don’t think I ever commented before, but I have really loved your site- It is one I come back to again and again. Informative food content, Beautiful food Images. I love your content and wish all the best to you.
Megan says
Thank you so much Chris!
Courtney says
This is a favorite! I have always made the AIP version because I love it so much & I use maple syrup because it’s easier.
Simple, healthy, quick & delicious.
Thank you!
Megan says
Thank you for sharing, Courtney, so glad!! 🙂
Liz says
Have you ever made this with bone in thighs? If so, what changes need to be made?
Megan says
If the skin is still on, it will maybe not be a desirable texture, because it will get too saucy (not crispy). I would just remove the skin if you want to use bone-in thighs. 🙂
Liz says
Thank you! I did take off the skin & cooked them a bit longer due to the bone. Very tasty!
Megan says
Great to hear, Liz, thanks for sharing! 🙂
Alyx says
I want to make this, but recently found out I am diabetic, so I cannot have honey at all. And I don’t even know what coconut aminos are.
What can I use instead? Google says Worcestershire for the aminos..
Megan says
Hi Alyx, how do you do with soy sauce? That can be subbed in, if tolerated, but you may not need as much, because it’s stronger in flavor and saltiness.