Grilled Honey Lime Chicken (Rice Bowl)

This grilled honey lime chicken is very simple and incredibly flavorful. The chicken thighs are marinated with marinated ginger, garlic and honey before being baked to perfection. Serve as an IS or slice and add it to your rice bowl!

A few years ago, a friend gave me this recipe and since then I’ve made it many times. Over the years I’ve played with it to reduce honey, increase garlic and ginger to make it healthy without sacrificing flavor. The honey lime chicken is sticky, sweet and incredibly good. During the warm months, it was delicious, very easy and everyone loves it, so it became a classic recipe.

I like to serve it with a blend of cauliflower and sticky rice, and next to my pineapple teriyaki salad. It’s truly one of my favorite recipes!

To make this grilled honey lime chicken you will need:

Garlic – Fresh garlic adds a punchy flavour of distance. Ginger Paste – Located in most produce sections, it adds a stimulating, spicy and sweet flavour. Honey – something that gives it a sweetness, flavor and stickiness when grilled to the chicken. Low Sodium Sodium Sodium Sauce – Or use low Sodium Tamari or coconut amino. Lime peel and juice – adds a bright citrus flavour. You will need both the skin and juice. Sriracha – lends you an incredible flavour. This recipe shows that it’s not too spicy. Avocado oil – lends fat and flavor. Kosher Salt – Enhances the flavor of this marinade. Boneless, skinless chicken thighs – gives more flavor than white meat. The thigh flesh is soft and moist, not overly greasy or oily. Cornstarch – Once grilled, it helps to thicken the reserved marinade for brushing the chicken.

Measure and add to a large bowl. Four cloves include 1 tablespoon fresh garlic, 1 tablespoon of raw ginger paste, 1/4 cup honey, 3 tablespoons of low sodium sodium soy sauce, 1 large lime rinse, 1/4 cup lime juice, 1 tablespoon of sriracha, 1 teaspoon of avocado oil, and 3/4 cup of kosher salt.

Blend well and combine.

Reserve 4 tablespoons and place this sideways. This is polished onto the chicken after the chicken is grilled.

Add 1.5 pounds of boneless, skinless chicken thighs to the remaining marinade.

Coat well and let sit for 20-25 minutes.

After marinating the chicken for 10 minutes, clean the grill outside and rub it with a paper towel soaked in a small avocado oil.

Preheat the grill to 500°F (or 260°C).

Meanwhile, add 1/2 tsp cornstarch to 4 tablespoons of the small marinade. Mix together.

Heat medium until it starts to foam. Simmer until slightly thickened, then place sideways away from the heat.

Once the grill is preheated, place the marinated chicken thighs on the hot great, close the lid and grill for 4 minutes. Use tongs to loosen the chicken before bending, close the lid and continue grilling for 3-4 minutes or until fully cooked.

Once fully cooked, remove from the grill and transfer to the cutting board. Brush with reserved glaze, apply the tent with foil, and rest for some before slices and/or serving.

You can serve this as next to couscous, rice, cauliflower rice, vegetables or salad. But I like to make this into a rice bowl.

Make a rice bowl:

Blend cauliflower rice and sticky rice (read about it in this post) and add the serving to a shallow bowl. Add this serving of pineapple teriyaki salad next to the rice, and add sliced ​​honey lime chicken on top. Finally, add squeezed fresh lime juice and sprinkle with sliced ​​green onions on top.

enjoy! And if you try this grilled honey lime chicken recipe, let me know! Take a photo and tag it on Twitter and Instagram!