Spicy Grilled Honey Lime Glazed Chicken

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

A honey glaze with lime, soy sauce, and sambal oelek paste infuses chicken with a bouquet of Asian flavors. Grill the chicken, brushing it with the glaze so it crisps up the surface of each piece, and serve with steamed bok choy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups honey
4 limes, grate the zest from 2 and squeeze the juice from 4 (about 0.5 cups of juice)
4 tsp Asian sambal-olek sauce
2 tablespoons soy sauce
4 tsp. dark sesame oil
8 chicken thighs with skin and bones
4 small bunches bok choy, cut in half or quarters lengthwise

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, bok choy cabbage, lime, honey, sambal olek

Cooking the dish according to the recipe:

Preheat grill to indirect heat.
Combine honey, lime zest, lime juice, sambal oelek, soy sauce, and sesame oil in a small saucepan. Bring to a boil, then simmer until the glaze begins to thicken, about 10 minutes.

Season the chicken thighs on both sides with salt and black pepper. Place the chicken skin-side down on the grill. Grill until golden brown on both sides, about 3 minutes per side. Transfer the chicken to indirect heat and cook, covered, turning and brushing with the glaze every 5 minutes, until a meat thermometer reads 165°F (74°C), about 20 minutes.
Fill a skillet or wok with about 3 cm of water and bring to a boil over medium heat. Place the bok choy in a bamboo steamer or collapsible steamer. Season with salt and pepper. Place the steamer over the simmering water, cover, and cook until the bok choy is tender but still firm when pierced with a knife, about 5 minutes.

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