Description
These Sticky Lime Honey Chicken Tacos feature juicy, bite-sized chicken pieces coated in a sweet and tangy lime and honey glaze. Cooked quickly in a skillet and served in warm tortillas with creamy avocado, tangy pickled red onion, fresh coriander, and crumbled feta, these tacos are bursting with vibrant flavors and perfect for a speedy weeknight meal.
Ingredients
Scale
Chicken and Marinade
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (up to 800 g/1 lb 12 oz can be used without changing marinade)
- 1 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika (or sweet paprika for a milder flavor)
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Glaze
- ¼ cup (90 g) honey
- Zest and juice of 1 lime (zest optional)
- 1 tbsp soy sauce
- 1 tbsp unsalted butter or extra-virgin olive oil
- 1 garlic clove, finely grated
- ½ tsp chilli (red pepper) flakes (optional, to taste)
To Serve
- 8 small tortillas, warmed directly over the gas burner or in a pan
- 1–2 avocados, mashed or sliced
- Pickled red onion (optional)
- ¼ bunch coriander (cilantro), finely chopped
- 50 g (1¾ oz) Greek feta, crumbled
- Lime wedges
Instructions
- Marinate the Chicken: In a large bowl, toss the bite-sized chicken pieces with extra-virgin olive oil, garlic powder, smoked paprika, sea salt flakes, and freshly cracked black pepper until the chicken is evenly coated with the seasoning.
- Cook the Chicken: Heat a large non-stick frying pan over medium–high heat. Add the marinated chicken and cook for 6–8 minutes, turning occasionally, until the chicken turns golden brown and is cooked through. Remove the cooked chicken from the pan and place it on a plate set aside.
- Prepare the Glaze: Turn off the heat briefly. In the same pan, add honey, lime zest and juice, soy sauce, butter or olive oil, finely grated garlic, and chilli flakes if using. Stir the mixture continuously for 1–2 minutes until the glaze bubbles and thickens slightly. Then, turn the heat back on to keep it warm.
- Combine Chicken with Glaze: Return the cooked chicken pieces to the pan with the glaze. Toss the chicken thoroughly for 1–2 minutes to evenly coat it, resulting in sticky, glossy pieces infused with the tangy honey lime flavor.
- Assemble the Tacos: Warm the tortillas by toasting directly over a gas burner or in a dry pan. Fill each tortilla with mashed or sliced avocado, the sticky lime honey chicken, optional pickled red onion, chopped coriander, and crumbled feta. Serve immediately with lime wedges for squeezing over the top.
Notes
- Turning off the heat before adding the glaze ingredients helps prevent burning the honey and garlic while still allowing the glaze to thicken gently.
- You can substitute chicken thighs with chicken breast if preferred, but thighs remain juicier.
- Pickled red onion adds a nice acidic contrast but is optional.
- For a milder spice level, omit the chilli flakes or reduce the quantity.
- Warm tortillas enhance the texture and flavor; toast them briefly over the flame or in a pan before filling.
