Healthy and homemade weeknight dinners for busy families can be a huge challenge. A few simple, fresh ingredients can sometimes come together to make a very tasty meal, and that’s certainly the case for this dish.
Chicken thighs without the bone and skin cook more quickly than other cuts of poultry, and this sweet, spicy and citrus-y sauce comes together in no time flat. Serve it over some brown rice or quinoa with a side of steamed vegetables and you’ve got dinner! And a delicious one at that!
One of my favourite food bloggers posted this recipe several months ago and I can’t even count the number of times I’ve made it since then. I’ve adapted it to suit my family’s taste and reduced the amount of fat in the recipe to make it a little healthier and more Weight Watchers friendly.
7-8 boneless skinless chicken thighs
2 tbsp olive oil
salt and pepper
5 tbsp honey
2 limes (zest and juice)
2-3 tsp sriracha (hot sauce)
3 cloves garlic (pressed or very finely chopped)
chopped cilantro for garnish (or flat-leafed parsley, if you prefer)
Start by heating a large skillet over medium heat. Add the olive oil.
Season the chicken thighs with salt and pepper on both sides, and add them to the pan once it’s heated.
While the chicken thighs are browning on the first side, you’ll have some time to prepare the sauce.
Measure the honey into a small bowl and add the sriracha to your taste. When I make this recipe for our family, I add about 2 tsp. It seems to be the perfect amount to add a lot of flavour without the sauce becoming too spicy for my kids. If you’re afraid of the heat, just start with 1 tsp of sriracha.
Add the pressed garlic to the honey and sriracha. Zest the two limes using a microplane zester and add the zest to the mixture as well. Next, squeeze in as much juice as you can from the limes.
Whisk everything together with a fork or whisk and set it aside.
By this time, the chicken thighs will probably need to be turned.
Flip them over and let them brown on the other side until they appear to be almost completely cooked through.
Turn the heat down slightly and add the sauce to the pan. It will begin to bubble away and thicken just a little bit. Baste the chicken thighs with the sauce (scoop up some sauce with a spoon and pour it over the chicken) as they continue to cook through. Using a meat thermometer, make sure the chicken thighs are cooked to an internal temperature of 165 Fahrenheit before removing the pan from the heat.
Let the chicken rest in the pan off the heat for about 5 minutes before serving, just to allow the sauce to thicken a little more as it cools.
Our favourite way to enjoy this dish is over some brown rice with steamed broccoli on the side, but feel free to try it with your choice of grain and vegetable. Garnish with some chopped cilantro, and you’ve got a restaurant-worthy meal in minutes!
Is it time for dinner yet? ‘Cause I’m getting hungry just looking at that sweet, sticky goodness.
The absolute best part about this recipe is that one serving (two chicken thighs with sauce) is only 4 Weight Watchers PointsPlus! And because this recipe makes 4 servings, you might even have leftovers for lunch tomorrow!
Hope you enjoy this one!