Lime Ginger Glazed Chicken with Fennel Relish
Bright, zesty, and irresistibly savory, Lime Ginger Glazed Chicken with Fennel Relish is a culinary masterpiece that combines bold flavors with wholesome ingredients. Juicy, pan-seared chicken thighs are coated in a tangy-sweet glaze made from fresh lime juice, honey, soy sauce, and grated ginger, delivering a caramelized finish that’s utterly mouthwatering. Paired with a refreshing fennel relish—featuring thinly sliced fennel, red onion, parsley, and a splash of red wine vinegar—this dish strikes the perfect balance between richness and vibrancy. Ready in under an hour and perfect for weeknight dinners or gatherings, this recipe is a crowd-pleaser that’s as visually stunning as it is delicious. Serve with lime wedges for a citrusy kick and prepare to savor every bite! Keywords: lime ginger chicken, fennel relish, glazed chicken, quick dinner recipes, tangy chicken dishes.
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Recipe Information
Ingredients
- 4 boneless, skinless chicken thighs
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon fresh ginger, grated
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 fennel bulb, thinly sliced
- 0.5 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1.5 tablespoons red wine vinegar
- 1 tablespoon olive oil (for relish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 fresh lime wedges (for serving)
Instructions
In a small bowl, whisk together lime juice, lime zest, grated ginger, honey, soy sauce, and minced garlic to create the glaze.
Place the chicken thighs in a large zip-top bag or shallow dish, and pour half of the lime ginger glaze over them. Reserve the remaining glaze for later. Marinate the chicken for 15-20 minutes.
While the chicken marinates, prepare the fennel relish. In a mixing bowl, combine the thinly sliced fennel, red onion, parsley, red wine vinegar, olive oil, salt, and black pepper. Toss until well mixed. Set aside to let the flavors meld.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and place the thighs in the hot skillet. Discard the used marinade.
Cook the chicken for 6-8 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Brush the reserved glaze over the chicken during the last 2-3 minutes of cooking, allowing the glaze to caramelize slightly.
Remove the chicken from the skillet and let rest for 5 minutes.
Serve the chicken thighs warm, topped with the fennel relish. Garnish with fresh lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.4 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
