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–+ servings
Eight spicy honey lime chicken thighs with glossy Full GAPS glaze in the WFLI kitchen

Spicy Honey Lime Chicken Thighs for Full GAPS

Boneless chicken thighs browned in permitted cooking fat and finished in a sweet, spicy, citrusy glaze made with raw honey, fresh lime, garlic, pure coconut aminos, and mineral salt.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, GAPS, Thai-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fresh boneless skinless chicken thighs about 8 thighs per 2-pound batch
  • 1/4 cup raw honey
  • 2 tablespoons pure additive-free coconut aminos
  • 2 tablespoons fresh lime juice from about 1 whole lime
  • 4 cloves fresh garlic minced or crushed
  • 2 tablespoons ghee coconut oil, or rendered animal fat
  • 1/2 teaspoon natural mineral sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pure garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon chili powder
  • Sliced fresh chives or green-onion tops optional for garnish
  • Fresh lime wedges optional for serving

Equipment

  • 2 Le Creuset Signature 10.25-inch Artichaut skillets
  • 1 Small mixing bowl
  • 1 Medium mixing bowl
  • 1 Whisk or spoon
  • 1 pair sturdy tongs

Method
 

  1. In the small bowl, combine the raw honey, coconut aminos, fresh lime juice, fresh garlic, and mineral salt. Stir until the honey is fully loosened into a pourable sauce. Set aside.
  2. In the medium bowl, combine the cayenne, paprika, cumin, pure garlic powder, black pepper, and chili powder. Stir until the blend is uniform.
  3. Press one side of each chicken thigh into the dry spice blend so all eight thighs have one evenly coated side.
    Eight raw boneless skinless chicken thighs spice-coated beside honey lime sauce and dry spice blend
  4. Heat both dry skillets over medium-high heat until very hot but not smoking, 1 to 3 minutes.
  5. Divide the cooking fat between the skillets and swirl to coat. Place four thighs in each skillet in a single layer, spice-side down.
  6. Cook for 5 to 6 minutes, until the first side is deeply browned and releases cleanly. Reduce the heat to medium, turn each thigh, and cook the second side for 4 minutes.
  7. Divide the honey-lime sauce evenly between the skillets. Cook for about 10 minutes, turning the thighs occasionally with tongs, until the chicken is cooked through and the glaze thickens, reduces slightly, and bubbles with many tiny amber bubbles.
    Eight browned chicken thighs in bubbling honey lime glaze across two supported Artichaut skillets
  8. Remove from the heat. Garnish with optional sliced chives or green-onion tops and serve with optional fresh lime wedges.

Notes

Use only plain Original coconut aminos whose complete current label contains permitted Full GAPS ingredients. The current Nutiva/Coconut Secret Organic Original label checked for this recipe lists organic coconut tree sap and sea salt. Do not use tamari, soy sauce, teriyaki coconut aminos, maple syrup, low-carbohydrate sweeteners, avocado oil, or rice. Use pure single-ingredient spices with no sugar, starch, flour, anti-caking agents, preservatives, or fillers. Keep the chicken in a single layer; use both skillets rather than crowding all eight thighs into one pan.

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