I’m so over the same old same old for dinner and have been looking for quick, easy, and of course delicious weeknight dinner ideas more than ever these days. Last week during one of my insomnia laden nights I came across honey lime chicken thighs on Pinterest via Rasamalaysia.com . I was pretty psyched about this because not only did the recipe look awesome I knew I had chicken thighs in my freezer, honey in my cabinet and limes in my fruit bowl!
Ingredients: (I did change the recipe up just slightly due to personal preference)
1 pound package chicken thighs, I used boneless & skinless
1 TBS low sodium soy sauce
2 TBS olive oil
3 TBS honey
1 fresh lime, zest and juice
2 TBS fresh-chopped parsley
Pinch of sea salt
Fresh ground pepper
Put the chicken thighs and rest of the ingredients into a plastic storage bag or bowl covered. Marinate in your refrigerator 1 to 4 hours.
Heat cast iron skillet to medium heat and brown the chicken on both sides. Once browned toss the skillet into a 375 degree oven and bake about 15 to 20 minutes or until thickest part of the chicken is 165 degrees. Toss on some more fresh parsley and serve immediately.
Tonight I made this with roasted brussel sprouts tossed with olive oil and a touch of balsamic vinegar…oh and some left over bacon from last nights BLT’s. The combination was delicious!