Honey Lime Chicken Thighs

These sheet pan honey lime chicken thighs with sweet potatoes is a quick and delicious dinner that you're going to love.



For the chicken and sweet potato:

For the avocado dip:

  • 1/2 cup Greek yogurt
  • 1 avocado
  • 1 tbsp lime juice, plus zest from half the lime
  • 2 tbsps cilantro
  • 1/2 tsp kosher salt

Hot honey:

  • 1/2 cup honey
  • 1 serrano pepper sliced, seeded for less heat


  1. Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper for easier cleanup (if desired) and set a rack over top (optional). I like this brand.
  2. In a large bowl, toss the sweet potato with 1/2 tsp avocado oil and 1/2 tsp salt and rub into the cut side of the sweet potato. Set aside on the prepared baking sheet.
  3. In the same bowl, combine the chicken with 1 1/2 tsp of the avocado oil, smoked paprika, chili powder and 1 tsp salt. Mix well and place on the prepared baking sheet, next to the potato halves, ensuring there is enough space between everything.
  4. Transfer the baking sheet to the oven and bake for 30 minutes.
  5. Meanwhile, mix together the honey and lime juice in a small bowl.
  6. Remove the chicken and brush with half of the honey/lime mixture and place back in the oven for 13 to 15 minutes, or until the chicken is cooked through.
  7. If making the dip, scoop the avocado from the peel and add all remaining ingredients in a food processor and pulse on high until smooth.
  8. When ready to serve, drizzle the remaining honey/lime mixture over the chicken. Serve with the sweet potatoes and dip and season with flaky salt if needed. Enjoy!

If making hot honey at home:

  1. In a small saucepan over low heat, add the honey and serrano pepper and bring to a very low simmer. Once it has begun simmering, lower the heat more and let it sit for up to 45 minutes. Remove from the heat and let cool for about 10 minutes.
  2. Strain the pepper from the honey using a sieve into a clean jar. Store the jar in a cool, dry place.