This is a recipe I’ve been tinkering around with, making some modifications here and there, trying to come up with a great menu. Here’s what I have so far:

Honey-Lime Chicken

In my Million Menus cookbook, this was called “Sticky Lime Chicken,” but the general consensus was that it was too much lime. I’ve reduced the amount of lime and increased the honey to strike a nice, sweet-tart balance. Beware! This recipe is “in-progress,” and might still need some adjustments.

4 boneless, skinless chicken breasts (these can be cut into thirds if very large, or you can use pre-cut chicken tenders instead)
2 tbps extra virgin olive oil
2 tbps honey
2 tbps lime juice (fresh, if possible)
1/2 tsp dried thyme (or 1 tbsp fresh thyme)
1/2 tsp basil
garlic, to taste (optional)
dash of salt & fresh ground pepper

Preheat oven to 375F.

Trim fat off chicken and cut if making tenders. Set aside.

Combine oil, honey, lime, thyme and basil in a small bowl. If using a measuring spoon, alternate oil/honey/oil/honey so that the honey doesn’t stick to the spoon. Stir in garlic if using (I’ve heard that lime and garlic go well together).

Arrange chicken in a single layer in a baking dish such as Corningware. Don’t overlap but try to keep dish as tightly packed as possible. Pour honey/lime mixture over chicken. If chicken is not completely covered in pan, add extra oil to prevent burning. Sprinkle with salt and fresh pepper.

Bake 20-35 minutes, depending on size of chicken pieces and type of oven. Stir/rotate chicken every 10 minutes or so, adding oil if sides begin to burn. Chicken is done when the insides are no longer pink.


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