Easy Chilli Lime: No-Marinade, One-Pan, Sticky-Glaze in Minutes!
Elevate your weeknight dinners with this sensational Easy Chilli Lime recipe! Using juicy chicken thigh fillets for optimal tenderness, we achieve perfect browning in just minutes. A clever cornflour twist gives our soy-lime sauce that professional, clingy gloss everyone loves. Fresh red chilis add a vibrant kick, which you can customize with a sprinkle of chili flakes for an extra punch.
This quick, one-pan dish promises minimal fuss and maximum flavor, delivering that satisfying glossy finish you crave. Serve it up with boiled rice or noodles for a complete meal that’s ready in under 30 minutes!
Watch the video by Kitchen Sanctuary
Recipe Instructions
We’re using juicy thigh fillets for built-in tenderness, then doing a little cornflour double-act: a light dusting on the chicken for fast browning, plus a touch whisked into the soy–lime sauce so it reduces into a pro-level, clingy gloss.
Fresh red chilli brings brightness and a clean heat that you can dial up with chilli flakes at the end.
It’s exactly the kind of speedy one pan dinner I wrote for my Quick & Easy book—minimal faff, maximum flavour, and that satisfying moment when the sauce turns shiny and sticks beautifully to every piece of chicken.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/chilli-lime-chicken/
Ingredients:
• 8 chicken thigh fillets, trimmed of excess fat and flattened out with your hands
• 3 tablespoons cornflour (cornstarch)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon sesame oil
• 1 tablespoon rapeseed oil
• 2 tablespoons light soy sauce
• 4 tablespoons lime juice (approx. the juice from 2 limes)
• 2 tablespoons honey
• 2 tablespoons light brown sugar
• 3 garlic cloves, peeled and minced
• 2 red chillies, sliced
To Serve
• Sesame seeds
• Chilli flakes
• Wedges of lime
• Sliced spring onions (scallions)
Instructions
1. Place the chicken thigh fillets on a board. Mix together 2 tablespoons of the cornflour with the salt and pepper and sprinkle it on both sides of the chicken thighs.
2. Heat the sesame and rapeseed oil in a large frying pan (skillet) over a medium-high heat.
3. Add the chicken thighs and fry for 6-7 minutes, turning once, until golden.
4. Meanwhile, mix together the soy sauce, lime juice, honey, brown sugar, garlic, chillies and remaining 1 tablespoon of cornflour in a small bowl.
5. Once the chicken is golden brown, pour the mixture all over the chicken thighs, in the pan. Bring to the boil, then simmer for 5 minutes, until the sauce has thickened.
6. Top the chicken with sesame seeds, chilli flakes, lime slices and sliced spring onions, then serve. I love to serve these up with boiled rice or noodles.
Tip: Replace the 8 chicken thighs for 4 chicken breasts if you prefer. Place the chicken breasts between pieces of clingfilm and bash with a meat tenderiser or rolling pin to flatten, so the chicken breasts are half as thick. This will help them cook quicker and more evenly.
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Video “Easy chilli lime; no-marinade, one-pan, sticky-glaze-in-minutes!” was uploaded on 11/03/2025 to Youtube Channel Kitchen Sanctuary