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Flavorful Honey Lime Chicken Thighs with Grilled Vegetables

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A quick and easy grilled chicken thigh recipe featuring a tangy honey lime marinade paired with smoky grilled vegetables. Perfect for busy weeknights and casual gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • 1/4 cup honey (85g)
  • Juice of 2 medium limes (about 1/4 cup or 60ml)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon chili flakes (optional)
  • Salt and pepper to taste (kosher salt recommended)
  • 1 red bell pepper, cut into strips
  • 1 zucchini, sliced lengthwise
  • 1 red onion, cut into wedges
  • 8 oz (225g) mushrooms, whole or halved
  • Olive oil, salt, and pepper for seasoning vegetables

Instructions

  1. Make the marinade: In a medium bowl, whisk together 1/4 cup honey, juice of 2 limes, 3 minced garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon chili flakes, and a good pinch of salt and pepper. This should take about 3 minutes.
  2. Marinate the chicken: Pat dry the 6 chicken thighs with paper towels. Place in the bowl with marinade, turning to coat all sides. Cover with plastic wrap and refrigerate for at least 30 minutes, ideally up to 2 hours. If short on time, even 15 minutes helps.
  3. Prep the vegetables: Cut bell pepper into strips, slice zucchini lengthwise, wedge the red onion, and halve mushrooms if large. Toss with 1 tablespoon olive oil, salt, and pepper. Set aside for grilling.
  4. Preheat the grill: Heat your grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.
  5. Grill chicken: Place chicken thighs skin-side down first. Grill for about 6-7 minutes per side, brushing with leftover marinade occasionally. Use an instant-read thermometer to check for 165°F (74°C) internal temperature. Total grilling time is roughly 12-15 minutes depending on thickness.
  6. Grill vegetables: While chicken cooks, place veggies on the grill in a grill basket or directly on grates. Turn occasionally for even char and tenderness, about 8-10 minutes.
  7. Rest and serve: Remove chicken and veggies from grill. Let chicken rest for 5 minutes to keep juices locked in. Serve hot with grilled vegetables alongside. Optionally, sprinkle fresh chopped cilantro or serve with a lime wedge.

Notes

If honey starts to burn on the grill, move chicken to indirect heat or reduce flame slightly. Pat chicken skin dry before marinating to ensure crispiness. Use a thermometer to ensure chicken reaches 165°F (74°C). Let chicken rest 5 minutes before serving. Vegetables can be swapped with asparagus or eggplant. Maple syrup can substitute honey if needed.

Nutrition

Keywords: honey lime chicken, grilled chicken thighs, easy chicken recipe, grilled vegetables, weeknight dinner, honey lime marinade, quick chicken recipe

Find it online: https://yumnode.com/flavorful-honey-lime-chicken-thighs-recipe-easy-grilled-veggies/