Honey Lime Glazed Chicken Thighs

  • Rate This
These are great for an easy healthy weeknight meal. I cook the chicken thighs sous vide in honey and lime juice and then reduce the bag juices down into a sticky glaze. The glaze is rubbed onto the thighs and then they are finished under the broiler for some dark crispy skin.
Read More

Shop Sous Vide Accessories

Precision® Cooker Accessories

Experience next-level sous vide cooking.

Ingredients for 2

  • 2 skin on chicken thighs

  • 1/2 cup honey

  • Juice of 1 lime

  • Zest of 1/2 lime

  • 1 garlic clove, minced

  • Olive oil

  • Salt

  • Pepper

  • Thyme sprigs


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC

  • Step 2

    Stir together the honey, lime juice, garlic, and lime zest

  • Step 3

    Season chicken thighs with salt and pepper. Place them in a bag. Add in your honey-lime mixture and thyme sprigs. Seal bag and cook for 1.5 hour and up to 4 hours

    • Turn your bag juices into a glaze and then finish the thighs under the broiler

    • Step 0

      After the cook, set your broiler to HIGH so it heats up. Remove the chicken thighs from the bag and pat dry.

    • Step 1

      Pour the bag juice in a pan over medium-high heat and reduce it about half until it's thick and glazey.

    • Step 2

      Place the chicken thighs, skin side up, on a baking sheet. Glaze each chicken thigh with your reduced sauce, keeping a little for later, and then place into the oven. Broil in the oven for about 5 minutes until the skin gets dark and crispy. Keep an eye on the chicken during this time as the broiler has a tendency to burn the chicken quickly if you leave it too long.

    • Step 3

      Serve immediately with excess sauce drizzled on top and sides of your choice such as potatoes and brussels sprouts.

Latest Comments

165 F / 73.9 C Recipe Temp
Recipe Time
Prep Time