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Sticky lime honey glazed chicken tacos topped with pickled red onions, crumbled cheese, and fresh herbs in toasted flour tortillas, served with lime wedges.

Sticky Lime Honey Chicken Tacos

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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

Scale

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

  1. Season the chicken – In a large bowl, toss the chicken with the olive oil, garlic powder, smoked paprika, salt and pepper until well coated.
  2. 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.
  3. 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.
  4. Coat the chicken – Return the cooked chicken to the pan and toss it through the glaze for 1–2 minutes until sticky and glossy.
  5. 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.

Equipment

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.

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Chicken
  • Method: One Pan, Stovetop
  • Cuisine: Mexican-inspired

Find it online: https://simplehomeedit.com/recipe/sticky-lime-honey-chicken-tacos/