Honey Lime Chicken

honey lime chickenI made this chicken tonight for the first time and my 6 year old said “this is a keeper.”

I was worried the lime would be too strong but was pleasantly surprised that it was subtle enough for all of us.

I made it using soy sauce but cocoonut aminos could easily be used as a Paleo/Gluten free substitute.

I served it with fried brown rice (my favorite way to use leftover rice) and snow peas.



  • 4 cloves garlic, minced
  • 1.5T ginger, peeled/minced
  • 2T avocado oil (or extra virgin olive oil)
  • 4T fresh lime juice (juice of 2 limes)
  • 4T water
  • 4T honey
  • 6T soy sauce (or coconut aminos)
  • 10 Legs (split into thighs and drumsticks)
  • salt
  • black pepper


  • Preheat oven to 375F
  • In a small bowl, mix all ingredients for the sauce (garlic, ginger, oil, lime, water, honey, soy sauce)
  • Season chicken with salt and pepper
  • In a large oven safe skillet, lightly brown chicken on all sides (3-4 min) (You may need to work in batches)
  • In the same skillet, return all chicken to pot and add the sauce, tossing the chicken to coat
  • Place the skillet in the oven for 25 min or until chicken is cooked through (turn chicken midway through cook time)

honey lime chicken with fried rice





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