Recipe

Sweet and Spicy Chicken

Zesty, zingy, and weeknight-friendly chicken with a sticky honey-lime glaze, crisp edges, and just enough heat to keep you reaching for one more bite.

By Matt Campbell

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4.8

Sticky sweet and spicy glazed chicken thighs in a skillet with lime wedges and sliced green onions

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This is the chicken I make when I want big flavor without a big plan. It is sweet, spicy, and bright in the way that makes plain rice feel like a deliberate choice. The glaze hits all the right notes: honey for that sticky shine, lime for a loud little pop, soy sauce for depth, and chili for the zing that keeps things interesting.

Cook it in a skillet for crisp edges and fast results. You end up with juicy chicken coated in a glossy sauce that clings like it means it. Tasting as you go is encouraged, especially when the sauce starts smelling like you nailed dinner.

Chicken thighs searing in a hot skillet with browned edges

Why It Works

Bold flavor with accessible ingredients: pantry staples like honey, soy sauce, and garlic do most of the work.
Crisp edges, juicy center: a quick sear builds texture, then the glaze finishes the job.
Bright, zesty balance: lime zest and juice keep the sweetness from feeling heavy.
Flexible heat level: use red pepper flakes for gentle warmth or add sriracha for a louder kick.
Great for meal prep: the glaze holds up beautifully for leftovers.

Pairs Well With

Storage Tips

Refrigerate: Store cooled chicken and sauce in an airtight container for up to 4 days.

Freeze: Freeze in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge.

Reheat: For best texture, warm in a skillet over medium-low with a small splash of water to loosen the glaze. Microwave works too, but go in short bursts so the chicken stays juicy.

Leftover move: Slice it and toss into rice bowls or wraps with crunchy cabbage and extra lime.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Pound breasts to an even thickness so they cook evenly and stay tender. Sear quickly and watch the temp. Pull at 160°F and let it rest; it will climb to 165°F. Breasts dry out faster, so do not over-reduce the sauce before adding the chicken back in.

How spicy is this?

As written, it is medium. If you want mild, cut the red pepper flakes in half and skip the sriracha. If you want hot, add 1 to 2 teaspoons sriracha or a pinch of cayenne, then taste.

My sauce is too thin. How do I fix it?

Let it simmer a few minutes longer. If it still refuses to thicken, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in. Simmer 30 to 60 seconds until glossy.

My sauce got too thick or sticky. Now what?

No panic. Add a splash of water, chicken broth, or extra lime juice and stir over low heat until it loosens up.

Can I grill this?

Yes. Grill the chicken and brush with glaze during the last couple minutes only, since honey can burn fast. Simmer the remaining glaze separately to serve on top.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel works great)
Tongs
Microplane or fine grater (for lime zest)
Citrus juicer (optional, but nice)
Small bowl and whisk
Instant-read thermometer (recommended)

I started making versions of this when I realized my favorite takeout orders all had the same energy: sweet heat, a little tang, and a glossy sauce that makes rice mandatory. The first time I nailed the balance, I did that very serious chef move of standing at the stove, “testing” the sauce with a spoon about nine times. Now it is my reliable weeknight flex: pantry glaze, quick sear, and a lime squeezed over the top like a mic drop.