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honey lime chicken thigh and leg on a plate with green beans and dirty rice and beans

Honey Lime Chicken

sofrito rice & beans, green beans

STARS

Roast chicken in a tangy honey-lime sauce for sticky, sweet, and sour flavor. Serve with tender green beans and red beans and rice, a Louisiana classic.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Ingredients

Honey Lime Chicken

  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1/2 teaspoon ground cloves
  • 2 tablespoons soy sauce
  • 1/4 cup orange juice
  • 1 serrano chile, sliced thinly
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 4 bone-in, skin-on chicken thighs
  • 2 bone-in, skin-on chicken drumsticks

Honey-Lime Sauce

  • 1/2 cup soy sauce
  • 1 garlic clove, minced
  • 2 tablespoons white balsamic vinegar
  • 1/4 cup minced cilantro
  • 1/2 lemon, juiced
  • 3 tablespoons honey
  • 1 tablespoon cornstarch

Rice & Beans

  • 1 cup jasmine rice
  • 1 bay leaf
  • 1 can diced green chile peppers, drained
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 1 shallot, minced
  • 1/4 cup fried onions
  • 1 tablespoon achiote paste
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 scallions, minced
  • 1 15-ounce can kidney beans

Green Beans

  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 pound green beans, trimmed
  • Salt and pepper to taste
Directions
1
In a container or zip-top bag, combine the garlic, lemon juice, honey, cumin, cove, soy sauce, orange juice, serrano chile, brown sugar, salt, and chicken. Marinate for 4-12 hours.
2
Preheat the oven to 400°F.
3
To make the honey-lime sauce, in a small saucepan, combine the soy sauce, garlic, white balsamic, cilantro, lemon juice and honey. Bring to a boil and lower to a simmer for 15 minutes. In a small bowl, combine the cornstarch and 1 tablespoon water to form a slurry. Whisk the slurry into the simmering sauce until it starts to thicken. Simmer for another 15 minutes.
4
Add the rice, 2 cups of water, a bay leaf, and a pinch of salt to a large saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through.
5
Place the chicken on a baking sheet, discarding the marinade. Roast until cooked through, about 15 minutes.
6
Fold the green chile peppers, bell pepper, celery, shallot, fried onions, achiote paste, garlic salt, cumin, paprika, garlic powder, onion powder, scallions and beans into the cooked rice.
7
To make the green beans, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the green beans and cook, stirring, until bright green and crisp-tender, 4-5 minutes. Season with salt and pepper.
8
To serve, divide the rice and beans between plates. Top with chicken, green beans and honey-lime sauce.

Honey Lime Chicken

sofrito rice & beans, green beans

STARS

Roast chicken in a tangy honey-lime sauce for sticky, sweet, and sour flavor. Serve with tender green beans and red beans and rice, a Louisiana classic.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Honey Lime Chicken

  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1/2 teaspoon ground cloves
  • 2 tablespoons soy sauce
  • 1/4 cup orange juice
  • 1 serrano chile, sliced thinly
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 4 bone-in, skin-on chicken thighs
  • 2 bone-in, skin-on chicken drumsticks

Honey-Lime Sauce

  • 1/2 cup soy sauce
  • 1 garlic clove, minced
  • 2 tablespoons white balsamic vinegar
  • 1/4 cup minced cilantro
  • 1/2 lemon, juiced
  • 3 tablespoons honey
  • 1 tablespoon cornstarch

Rice & Beans

  • 1 cup jasmine rice
  • 1 bay leaf
  • 1 can diced green chile peppers, drained
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 1 shallot, minced
  • 1/4 cup fried onions
  • 1 tablespoon achiote paste
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 scallions, minced
  • 1 15-ounce can kidney beans

Green Beans

  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 pound green beans, trimmed
  • Salt and pepper to taste

Directions

1
In a container or zip-top bag, combine the garlic, lemon juice, honey, cumin, cove, soy sauce, orange juice, serrano chile, brown sugar, salt, and chicken. Marinate for 4-12 hours.
2
Preheat the oven to 400°F.
3
To make the honey-lime sauce, in a small saucepan, combine the soy sauce, garlic, white balsamic, cilantro, lemon juice and honey. Bring to a boil and lower to a simmer for 15 minutes. In a small bowl, combine the cornstarch and 1 tablespoon water to form a slurry. Whisk the slurry into the simmering sauce until it starts to thicken. Simmer for another 15 minutes.
4
Add the rice, 2 cups of water, a bay leaf, and a pinch of salt to a large saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through.
5
Place the chicken on a baking sheet, discarding the marinade. Roast until cooked through, about 15 minutes.
6
Fold the green chile peppers, bell pepper, celery, shallot, fried onions, achiote paste, garlic salt, cumin, paprika, garlic powder, onion powder, scallions and beans into the cooked rice.
7
To make the green beans, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the green beans and cook, stirring, until bright green and crisp-tender, 4-5 minutes. Season with salt and pepper.
8
To serve, divide the rice and beans between plates. Top with chicken, green beans and honey-lime sauce.