All the taco joy, none of the fuss – sticky, sweet-and-zesty chicken that’ll have everyone fighting over seconds.
There are some nights when you want dinner to feel fun – but you’ve got exactly 25 minutes, one clean pan, and zero patience for complaints. Enter these Sticky Lime Honey Chicken Tacos. They’re quick, customisable and ridiculously flavour-packed – perfect for midweek mayhem, Friday night fakeaways, or those post-sport evenings when you need something fast but still want to sit down to something delicious at the end of a long day.
The sticky glaze is zesty and sweet with a hint of garlic and chilli (if you like a little kick), and it clings to the juicy chicken like magic. Everything’s cooked in one pan, the toppings can be prepped in advance, and the tacos double as a choose-your-own-adventure dinner – which means fewer battles at the table and more happy eaters.
Make them once and they’ll quickly earn a spot in your regular rotation – the kind of go-to meal that works whether you’re low on time, energy or clean dishes. Even better, the leftover chicken lasts for 3 days in the fridge, so you can use it in rice bowls, wraps or even tossed through noodles.
Is this spicy? Will my kids eat it?
The base recipe is sweet and tangy, but not spicy. The chilli flakes are optional – you can skip them or serve them on the side. However, the sticky glaze tends to win over even the fussiest eaters.
What can I serve this with if I don’t have tortillas?
Serve the chicken over rice, in salad, or even in a wrap or burger bun. It’s super flexible. Leftovers also work great in lunchboxes, wraps or noodle or rice bowls the next day.
What are some other topping suggestions?
The options are limitless! Homemade Coleslaw, shredded lettuce, finely diced red onion, finely diced tomato, Greek yoghurt, sour cream, hot sauce, sriracha mayo, pickled jalapeños, corn or black beans all work beautifully.
Hot tips to cooking Sticky Lime Honey Chicken Tacos with success
- Don’t crowd the pan – cook the chicken in batches if needed to get a nice golden sear.
- Warm your tortillas directly over the gas burner on the stovetop or in a pan before serving – it makes them soft, bendy and extra delicious!
- Leftover glaze in the pan? Don’t waste it – drizzle it over your tacos!
Watch how to make Sticky Lime Honey Chicken Tacos
If you enjoyed Sticky Lime Chicken Tacos, I think you’ll love:
Mexican Pulled Chicken Nachos
Chicken Burrito Bowls
Chicken Fajita Tray Bake
Black Bean Burritos
Nachos Beef Folded Wraps
Loaded Potato Taco Bowls
Sticky Lime Honey Chicken Tacos
Sticky, zesty and done in under 30 minutes – these Sticky Lime Honey Chicken Tacos are your weeknight secret weapon. Cook everything in one pan, let everyone build their own taco, then watch dinner disappear without a single complaint. Great for sports nights, Friday fakeaways, or anytime you want max flavour with minimal effort.
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
CHICKEN
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (you can use up to 800 g/1 lb 12 oz of chicken without changing the marinade ingredients, can also be substituted with chicken breast)
- 1 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika (can be substituted with sweet paprika for a more subtle flavour)
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
STICKY LIME HONEY GLAZE
- ¼ cup (90 g) honey
- Zest and juice of 1 lime (zest optional)
- 1 tbsp soy sauce
- 1 tbsp unsalted butter or extra-virgin olive oil
- 1 garlic clove, finely grated
- ½ tsp chilli (red pepper) flakes (optional, to taste)
TO SERVE
- 8 small tortillas, warmed directly over the gas burner on the stovetop or in a pan.
- 1–2 avocados, mashed or sliced
- Pickled red onion (optional)
- ¼ bunch coriander (cilantro), finely chopped
- 50 g(13/4 oz) Greek feta, crumbled
- Lime wedges
Instructions
- Season the chicken – In a large bowl, toss the chicken with the olive oil, garlic powder, smoked paprika, salt and pepper until well coated.
- Cook the chicken – Heat a large non-stick frying pan over medium–high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden and cooked through. Remove from the pan and set aside on a plate.
- Make the glaze – Turn the heat off (see note 1). To the same pan, immediately add the honey, lime zest and juice, soy sauce, butter (or olive oil), grated garlic and chilli flakes, if using. Stir for 1–2 minutes until bubbling and slightly thickened. Turn the heat back on.
- Coat the chicken – Return the cooked chicken to the pan and toss it through the glaze for 1–2 minutes until sticky and glossy.
- Assemble the taco – Fill the warm tortillas with mashed or sliced avocado, the sticky chicken, pickled red onion, coriander, feta and serve with a squeeze of lime.
Notes
Note 1 – Turning the heat off ensures the glaze doesn’t burn. The thickening process happens quite quickly – the speed will depend on the pan you are using and how hot the pan is. If you find the glaze isn’t thickening, turn the heat to medium–low.
Make Ahead
Chicken – Can be sliced and seasoned up to 24 hours ahead.
Toppings – Can be prepped and stored in containers to save time (see my Fruit & Vegetables Storage Tips Blog).
Leftovers
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat until warmed through – add a splash of water if the glaze thickens too much. Leftover chicken is also great in rice bowls, wraps or even tossed through noodles or salads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: One Pan, Stovetop
- Cuisine: Mexican-inspired
