I make this lime chicken saucy since I love having it with rice, but some crusty bread, a bed of mashed potatoes, or a side salad work just as well. I cut the chicken into pieces instead of using whole breasts or thighs, meaning more surface area gets smothered in that bright-tasting, delicious sauce.
People often underestimate how important acidity is when it comes to making savory food taste great. This dish obviously doesn’t hold back on those bright, zesty flavors, but a one-dimensional taste isn’t my style either. To balance out those tangy notes, I use aromatics, a touch of sweetness, and some umami.
Here’s how I go about making this dish. I start by cooking the chicken pieces separately before moving on to the sauce. For the sauce, I begin with butter, then ginger and garlic, followed by a roux. Roux because, unlike my creamy lime chicken recipe, this version doesn’t use milk or cream. It helps give it that same rich, velvety mouthfeel. Then I add the seasonings, a little bit of honey, and put the cooked chicken into the sauce.
Fresh lime juice, zest, and cilantro go in at the very end to preserve their bright flavors, which can fade with longer cooking.
If you’ve got extra limes sitting around and want to put them to good use, try my lime chicken pasta too. You won’t be disappointed.
Pre-cooking notes and tips
- I use chicken thighs, but you can swap them for breasts. Breasts cook faster than thighs, just something to be mindful of. While chicken is safe to eat once it reaches 165°F (74°C), I prefer thighs a little more cooked, usually in the range of 175°F to 190°F (79°C to 88°C).
- Crushed red pepper flakes can vary quite a bit in heat level, so adjust the amount based on your preferred level of spice.
- I use oil to cook the chicken and butter for the sauce, but you can use butter for chicken too. Don't use oil for the sauce, though.
- You can substitute cayenne or paprika for the red pepper flakes. Sometimes I use finely minced fresh chilies, such as Thai chilies or serranos, for a different kind of heat.
- I prefer cilantro in this recipe, but a small amount of dill also works great.
- If you can, use a nonstick pan. Stainless steel and cast iron can definitely work, but take a little more patience. If the pan isn’t properly preheated, or if you try to flip the chicken before it has developed a good sear, it can stick.
- When I don't have premade chicken stock or broth on hand, I make a substitute by dissolving chicken bouillon cubes, powder, or paste in hot water. Follow the package directions for correct bouillon-to-water ratio, then use the prepared mixture in place of the stock/broth called for in the recipe.
Serving ideas
I love having this lime chicken with buttered rice, dill rice, or some mixed vegetable rice. Also goes really well with mashed potatoes or nicely toasted sourdough bread.
And that's a wrap!
If you give this delicious lime chicken recipe a try, I'd love to hear from you. Comment and rate down below.
Happy cooking ~ Nelo
Lime Chicken Recipe
Ingredients
- 1 pound (500 g) chicken thighs or breasts - boneless, skinless, cut into 1 to 2-inch pieces
- 1 teaspoon ground black pepper - divided between 2 steps
- ¾ teaspoon regular white salt - divided between 2 steps
- 1.5 tablespoons cooking oil
- 2 tablespoons (30 g) butter
- 3 cloves garlic - finely minced or grated
- 2 teaspoons grated ginger
- 2 teaspoons all-purpose flour
- 1.5 cups (355 ml) chicken broth or stock - see (Note A)
- ¼ teaspoon crushed red pepper flakes - adjust to taste
- 1.5 teaspoons honey
- ½ teaspoon dijon mustard
- 1.5 tablespoons lime juice - fresh, not bottled
- ½ teaspoon lime zest
- 2 tablespoons finely chopped fresh cilantro - aka coriander
Instructions
- Coat the chicken pieces evenly with ½ teaspoon black pepper and ½ teaspoon salt.
- Heat oil in a large non-stick skillet/pan over medium-high heat (or medium if your burner runs hot), and place the chicken pieces in a single layer. Don't overcrowd. Cook 3 to 4 minutes per side or until cooked through. Transfer the chicken to a plate, along with any liquid left in the pan.
- Wipe out the same pan with a paper towel. Set the heat to medium (or medium-low if your burner runs hot), and add butter. Then add garlic and ginger right after the butter has melted and starts to foam a little. Cook for 30 seconds.
- Sprinkle all-purpose flour. Stir constantly for 1 minute, then gradually whisk in chicken broth/stock until smooth. Add crushed red pepper flakes, honey, dijon mustard and the remaining ¼ teaspoon salt ½ teaspoon black pepper. Simmer 1 to 2 minutes to thicken the liquid slightly.
- Add the cooked chicken back to the skillet. Stir everything together and cook until the chicken is heated through. If the consistency needs adjusting, add a splash of broth to thin it out or let it simmer longer to thicken. Remember, it’ll thicken a little more as it cools.
- Finally, mix in lime juice, lime zest, and cilantro. Turn off the heat and let it rest covered for 2 minutes. Give it a taste and adjust salt, if needed. Serve with rice, pasta, salad, or crusty bread.
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