Honey Lime Glazed Chicken Thighs

Anova Culinary

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.



Prep Time: 00:15

Recipe Time: 01:30

Temperature : 165F / 73.9C



  1. Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
  2. Stir together the honey, lime juice, garlic, and lime zest
  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

  1. After the cook, set your broiler to HIGH so it heats up. Remove the chicken thighs from the bag and pat dry.
  2. Pour the bag juice in a pan over medium-high heat and reduce it about half until it's thick and glazey.
  3. 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.
  4. Serve immediately with excess sauce drizzled on top and sides of your choice such as potatoes and brussels sprouts.