Description
Delicious sticky lime honey chicken tacos featuring tender, juicy chicken thighs coated in a sweet and tangy honey-lime glaze, complemented with fresh avocado, pickled red onion and crumbled feta, served in warm tortillas. A perfect quick and flavorful meal ready in just 25 minutes.
Ingredients
Scale
Chicken and Marinade
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (up to 800 g/1 lb 12 oz can be used without changing marinade)
- 1 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika (or sweet paprika for a milder flavor)
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Glaze
- ¼ cup (90 g) honey
- Zest and juice of 1 lime (zest optional)
- 1 tbsp soy sauce
- 1 tbsp unsalted butter or extra-virgin olive oil
- 1 garlic clove, finely grated
- ½ tsp chilli (red pepper) flakes (optional, to taste)
Additional Taco Ingredients
- 8 small tortillas, warmed directly over a gas burner or in a pan
- 1–2 avocados, mashed or sliced
- Pickled red onion (optional)
- ¼ bunch coriander (cilantro), finely chopped
- 50 g (1¾ oz) Greek feta, crumbled
- Lime wedges, for serving
Instructions
- Season the chicken: In a large bowl, toss the chicken pieces with extra-virgin olive oil, garlic powder, smoked paprika, sea salt flakes, and freshly cracked black pepper until every piece is well coated.
- Cook the chicken: Heat a large non-stick frying pan over medium–high heat. Add the seasoned chicken and cook for 6–8 minutes, turning occasionally, until the chicken turns golden and is cooked through. Once done, remove the chicken from the pan and set aside on a plate.
- Make the glaze: Turn off the heat temporarily. Into the same pan, quickly add the honey, lime zest and juice, soy sauce, butter (or olive oil), finely grated garlic, and chili flakes if using. Stir continuously for 1–2 minutes until the mixture bubbles and slightly thickens. Then return the heat to medium.
- Coat the chicken: Return the cooked chicken to the pan and toss it in the glaze for 1–2 minutes, stirring until the chicken is sticky, glossy, and fully coated with the flavorful glaze.
- Assemble the tacos: Warm the tortillas over a gas burner or in a pan. Fill each tortilla with mashed or sliced avocado, the sticky lime honey chicken, pickled red onion if using, chopped coriander, crumbled Greek feta, and finish with a squeeze of fresh lime juice. Serve immediately.
Notes
- Warming tortillas directly over a gas burner adds a slight char and enhances flavor but a pan can be used as an alternative.
- You can substitute chicken thighs with chicken breast if preferred, but thighs remain juicier.
- Adjust chili flakes based on your desired spice level or omit for milder flavor.
- Pickled red onion adds a tangy crunch but it’s optional.
- Glaze thickens quickly; stir continuously to avoid burning.
