Honey Lime Chicken Recipe
Last weekend we enjoyed "Cheeseburgers in Paradise" as the theme for our Gourmet Club at Eddie and Sabrina's. Surprisingly, the whole week before the club I heard Jimmy Buffet songs everywhere, which made me more excited for Gourmet Club. Once Saturday came, we all adorned our floral print designs, sipped piňa coladas, and chowed down on the best Paradise food this side of Paradise. We started off with Honey Lime Chicken and moved on to the fattest, juiciest burgers with sides of coleslaw, oven fries and incredible coconut shrimp. Of course the whole thing ended with a few slices of Key Lime Pie to line our bellies. We listened to Buffet, watched the Kentucky Derby, and ate until we about busted.
I want to share the chicken recipe with you. It is sweet and spicy all at once and so juicy and tender that you will have everyone ask for seconds. At the party we had them as wings but I made them as thighs because I didn't have wings in the house. I served the Honey Lime Chicken with jasmine rice, fresh pineapple, and homemade lemonade.
By Robin
Honey Lime Chicken
Ingredients:
- 1/4 cup honey
- 1 clove garlic, minced
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- juice of one lime, about 2 T.
- zest of one lime, about 1 T.
- 18 whole chicken wings, tips removed or 10 boneless, skinless thighs
- 1/2 cup flour
- 1/2 tsp. season salt, optional
- oil for frying
Directions:
Mix the first six ingredients together. Place the flour and salt in a zip top bag and add chicken. Shake well until chicken is coated. In a large iron skillet heat about one inch of vegetable oil to 325°. Add chicken about 5 pieces and fry for 4 minutes on each side. Remove to a paper towel lined plate. Fry the rest of chicken. In a large bowl toss chicken with honey lime sauce. Serve immediately. Serves 5-6.
Note - I doubled the sauce so that there would be extra for the rice. I also heated the sauce with 3 T. water and 1 T. cornstarch for a thicker glaze. Cook sauce until clear, shiny and slightly thickened. If you get it too thick just thin it with a little water. If you do not want to fry, then skip the flour dusting and bake in 450° oven for about 15 minutes then toss in glaze.
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