Directions:
- Step 1 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 Storage Bag with the Smart Zip™ Seal and add the chicken thighs. Let the chicken marinate in the refrigerator for one hour.
- Step 2 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.
- Step 3 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.
- Variation:
- The chicken thighs can also be cooked on an outdoor grill. 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.
- Chef’s notes
- 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.
- Chef’s tip
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.86 Kcal (2419 kJ) | ||
| Calories from fat | 132.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.72g | 23% | |
|---|---|---|---|
| Cholesterol | 3.31mg | 1% | |
| Sodium | 2176.76mg | 91% | |
| Potassium | 810.69mg | 17% | |
| Total Carbs | 111.11g | 37% | |
| Sugars | 89.99g | 360% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 9.2g | 18% | |
| Vitamin C | 75.1mg | 125% | |
| Iron | 2.5mg | 14% | |
| Calcium | 76.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 124.28 Kcal (520 kJ) | ||
| Calories from fat | 28.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 23% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 1% | |
| Sodium | 468.15mg | 91% | |
| Potassium | 174.35mg | 17% | |
| Total Carbs | 23.9g | 37% | |
| Sugars | 19.35g | 360% | |
| Dietary Fiber | 0.83g | 15% | |
| Protein | 1.98g | 18% | |
| Vitamin C | 16.2mg | 125% | |
| Iron | 0.5mg | 14% | |
| Calcium | 16.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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