Though I love to cook and enjoy spending hours in the kitchen on a lazy Sunday prepping food for the week, not everyone shares my enthusiasm. And I go through phases of annoyance with both cooking and my usual recipes, so I understand the challenges cooking presents. Therefore, I try to keep my creations easy and user-friendly for my clients and readers. When I’m browsing recipes, I’ll skip over anything with more than like six ingredients. Recipes can be intimidating!
Many of my clients say they don’t know how to cook or don’t have the energy to prep a meal after work. This easy recipe is perfect for both scenarios: It’s mostly what I call “passive” cooking, meaning you don’t have to actively do anything while it roasts (maybe prep side dishes), and it’s a good starter recipe if you’re just getting comfortable cooking. Bonus, it’s delicious! It’s gluten, dairy, and grain free.
Honey-Lime Glazed Chicken Thighs
Note: I made this up on the fly and don’t measure ingredients, so make sure to taste the glaze and add more of anything to suit your taste.
What you’ll need for this dish:
1-2 packages of organic skin-on, bone-in chicken thighs. Skinless boneless is fine too, but the cooking time will be reduced, and meat on the bone has more nutrients!
Tamari or coconut aminos
Cast iron skillet or pan that can go from stovetop to oven
- 4-6 skin-on bone-in organic chicken thighs (about 2 lbs)
- 3 tbsp lime juice
- 1.5 tbsp honey
- 1 tbsp sesame oil
- 1-2 tbsp tamari
- 1 tsp garlic powder
- olive oil
- sea salt
- First off, make the glaze (you can double it for 8 thighs to feed a crowd). If you have time, marinate the thighs in the glaze for at least 30 minutes. No worries if not though; it will still be good.
- To make the glaze: Whisk together the lime juice, honey, sesame oil, tamari, and garlic powder. Taste and add more of anything that appeals to you.
- Coat thighs and either let them marinate or sit for a sec while you heat the pan and oven.
- Preheat oven to 375F.
- Coat a cast iron skillet with olive or coconut oil over medium-high heat.
- Add the thighs skin side down to the pan and let them brown for 5 minutes. Coat bottoms with ½ the glaze and salt them liberally.
- Flip thighs, salt them, and coat with other ½ the glaze. After a couple minutes, transfer them to the oven.
- Roast for 20 minutes or until juices run clear.
- If you want to get super fancy you can spoon the glaze over the thighs to baste while they're roasting.
- Remove from oven and let them rest for a bit. Serve and enjoy!
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Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. In addition to her coaching practice, she offers courses to help you heal your gut and kick nagging digestive issues for good. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.