Honey Lime Chicken Thighs with Cilantro Lime Rice

Shake up your chicken game with sweet and sticky honey lime chicken thighs. Served over bright cilantro lime rice, this comforting dish is always a winner.

Servings: 4


  • For the Rice:
  • 1 teaspoon butter
  • 1 clove garlic, minced
  • 1 cup basmati rice
  • 1 3/4 cups low sodium chicken stock
  • 1/2 teaspoon salt
  • 2-3 tablespoons fresh lime juice
  • Zest of 1 lime
  • 1 tablespoon fresh cilantro, chopped
  • For the Chicken Thighs:
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless skinless chicken thighs
  • Salt and pepper
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1/2 cup honey
  • 1/4 cup fresh lime juice, (1-2 limes depending on the size)
  • 2 tablespoons soy sauce
  • Scallions, for garnish


  1. For the Rice: Melt butter over medium heat in Farberware Easy Clean Pro 2-Qt Saucepan. Add garlic and sauté until fragrant, about 30 seconds. Add rice, chicken stock and salt, and bring to a boil. Reduce heat to low and simmer for about 10 minutes, covered. Remove from heat and leave rice covered for 5 minutes. *Please read instructions on the basmati rice. Different varieties require different cooking times.
  2. Add 2-3 tablespoons of lime juice, zest and cilantro, and fluff the rice with a fork. Taste rice and adjust seasoning to taste.
  3. For the Chicken Thighs: Heat olive oil in a Farberware Easy Clean Pro 11-Inch Skillet over medium-high heat. Season chicken with salt and pepper, and cook for about 4-5 minutes on each side, until cooked through. Transfer chicken to a plate.
  4. Add butter and garlic to the pan and sauté until fragrant, about 30 seconds. Add honey, lime juice and soy sauce, whisking to combine. Allow sauce to simmer for 4-5 minutes, until it starts to thicken. Add chicken back to the pan and cook an additional 1-2 minutes, turning the chicken a few times so it has a chance to soak up the sauce. Serve chicken over rice and garnish with scallions.