Honey Lime Chicken Thighs (Boneless, Skinless)

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This recipe is the reason people ask me why my honey lime chicken thighs are so good — bold spices, crispy edges, and that sticky-sweet zingy glaze at the end. Plus, made with boneless, chicken thighs, so this recipe is quick and with a few calories.

These honey lime chicken thighs are my weeknight secret weapon. The bold spice rub and pan-frying make the chicken sooo flavorful – tender and juicy on the inside with golden, slightly charred bits on the outside, and then boom — sweet and tangy honey lime glaze at the end to take it all to the next level.

It’s savory, a bit sweet, a bit spiced, and honestly tastes like something you’d get at a great little bistro. The best part? It’s made with boneless, skinless chicken thighs (so fast and fuss-free), and it’s high-protein, low-carb, gluten-free, and paleo-friendly. I’ve made this chicken thigh recipe more times than I can count and people always ask for the recipe, so I hope you give it a go!

👩‍🍳 More recipes with chicken thighs: honey lemon garlic pepper chicken thighs, chicken and potato bake, roasted chicken thighs (with oregano garlic marinade), coconut chicken and cauliflower rice, Spanish chicken and rice and baked chicken thighs (with special green sauce).

What You’ll Need

Here is what you’ll need for this honey lime chicken thighs recipe. Find the full measurements in the recipe card below.

Boneless, skinless chicken thighs – juicy, quick-cooking, and lower in calories than the bone-in kind.
Olive oil – for that perfect sear. You can also use avocado oil or ghee. You don’t need a lot!
Spices (the flavor bomb rub): Smoked paprika adds a smoky depth, cumin powder is warm and earthy, onion and garlic powder are base flavor magic, and salt and pepper to season.
For the glaze: Honey gives that sticky caramelized finish while lime juice is bright and tangy to balance the sweet; you can use lemon if you like.

How To Make Boneless Skinless Chicken Thighs With Glaze

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to cook the best boneless, skinless chicken thighs with honey lime glaze.

Cut chicken thighs in half and trim large bits of fat.
Mix all spices with salt and pepper, then rub evenly on both sides of the chicken.
Heat a large skillet with olive oil on high, then reduce to medium-high.
Cook chicken for 8–10 minutes per side (in batches if needed).
Flip, add more oil if needed, and cook through until golden.
Drizzle over honey and lime juice, toss to coat, and let the glaze bubble up.
Let rest for 1 minute, then serve whole or slice up.

Watch The Video

Recipe Tips

Don’t overcrowd the pan—space equals better sear.
Thin thighs cook faster—watch them so they don’t dry out.
If you’re air-frying, they’ll still be great but a little less juicy.
Add chili flakes or sriracha to the glaze for a spicy twist.
You can double the spice mix and keep some in a jar for next time!
Storage Tips: Leftovers will keep in the fridge for 3-4 days. Reheat gently in a skillet or microwave. You can freeze them too—just thaw overnight in the fridge and reheat as above.
Make-Ahead Tips: You can season the chicken and store it in the fridge for up to 24 hours before cooking. You can also cook the whole thing and slice it ahead for easy lunch meal prep bowls.

Serving Suggestions

Slice it up for chicken rice bowls (my fave!), wrap in tortillas, toss over a salad, or pop it in a sandwich. It also makes a killer protein addition to scrambled eggs (check out my curried scrambled eggs or scrambled eggs with zucchini) or even a breakfast taco (try my chorizo breakfast tacos).

💬 If you’ve tried these honey lime chicken thighs or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Boneless, juicy chicken thighs pan-fried to crispy perfection and finished with a honey-lime glaze that’s sweet, tangy, and seriously addictive. Find step-by-step photos and more recipe tips above.

Cut chicken thighs in half and trim any large fat pieces.
Season both sides of chicken evenly with the spices, salt, and pepper. Rub it all in well.
Heat 1 tablespoon olive oil in a large skillet over high heat. Lower to medium-high and add chicken without overcrowding.
Cook for 8–10 minutes on one side, then flip and add remaining 1 tablespoon oil. Cook for another 8–10 minutes or until nicely browned and cooked through.
In the last minute, drizzle over honey and lime juice. Toss the chicken around in the glaze until slightly caramelized.
Let it rest a minute, then slice or serve whole.

Don’t overcrowd the pan—space equals better sear.
Thin thighs cook faster—watch them so they don’t dry out.
If you’re air-frying, they’ll still be great but a little less juicy.
Add chili flakes or sriracha to the glaze for a spicy twist.
You can double the spice mix and keep some in a jar for next time!
Storage Tips: Leftovers will keep in the fridge for 3-4 days. Reheat gently in a skillet or microwave. You can freeze them too—just thaw overnight in the fridge and reheat as above.
Make-Ahead Tips: You can season the chicken and store it in the fridge for up to 24 hours before cooking. You can also cook the whole thing and slice it ahead for easy lunch meal prep bowls.
Can I use chicken breast instead? You can, but thighs stay juicier and have more flavor. If you use breast, be careful not to overcook.
Is it spicy? Not really—just a touch of warmth from the paprika and cumin. Add chili flakes if you want heat!
Can I cook this in the oven? You can bake at 425°F (220°C) for about 20-25 minutes, then broil for a few minutes to get the caramelization.
What oil can I use instead of olive oil? Avocado oil, canola, or even ghee work well.

More Chicken Recipes To Try

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