Sticky Ginger Lime and Chili Chicken
Elevate your dinner table with this irresistible Sticky Ginger Lime and Chili Chicken, a mouthwatering dish that perfectly balances bold, vibrant flavors with a touch of heat and sweetness. Tender, bone-in, skin-on chicken thighs are marinated in a zesty blend of fresh ginger, garlic, lime juice, red chili, soy sauce, and honey, infusing every bite with a medley of tangy, sweet, and spicy notes. The crispy golden skin is basted in a thick, sticky glaze that clings to the chicken as it cooks, while fresh cilantro and sesame seeds add an extra layer of freshness and texture. Ready in just 40 minutes, this dish is perfect for weeknight dinners or entertaining guests and pairs beautifully with steamed rice, sautéed veggies, or a light salad. Transform your mealtime routine with this irresistible fusion of flavors—easy to make, yet packed with restaurant-quality appeal!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Fresh ginger (grated)
- 3 cloves Garlic (minced)
- 1 medium Red chili (finely chopped)
- 3 tablespoons Lime juice
- 1 teaspoon Lime zest
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Sesame oil
- 1 tablespoon Vegetable oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 tablespoon Sesame seeds (for garnish, optional)
Instructions
Pat the chicken thighs dry with paper towels to ensure crispy skin. Set aside.
In a small bowl, combine the grated ginger, minced garlic, chopped red chili, lime juice, lime zest, soy sauce, honey, and sesame oil. Mix well to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Preheat a large skillet or sauté pan over medium heat. Add the vegetable oil.
Remove the chicken thighs from the marinade, letting any excess drip off. Reserve the marinade for later use.
Place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Set aside.
Pour the reserved marinade into the skillet with the chicken. Bring it to a gentle simmer over medium heat.
Stir in the cornstarch slurry to thicken the sauce. Cook for an additional 8-10 minutes, occasionally spooning the sticky sauce over the chicken, until the chicken is fully cooked and the sauce has thickened.
Remove the skillet from the heat and garnish the chicken with chopped cilantro and sesame seeds, if using.
Serve hot with rice, steamed vegetables, or a crisp salad. Enjoy your flavorful Sticky Ginger Lime and Chili Chicken!
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 37.7 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2143 mg | 46% | |
*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.
