Honey Lime Chicken is a moist and juicy chicken breast that is rubbed with spices, prepared in a skillet then topped with a delicious honey-lime glaze. The honey-lime sauce brings a sweet, slightly sour and slightly salty flavor to the chicken.
I prefer to pound the chicken to about 1/2-inch thick because it will cook faster and more evenly. When I pound chicken, I put it in a plastic bag with the end folded under. I use the flat side of the mallet and pound the chicken through the plastic bag. Any juices that would splatter the counter are trapped inside the bag. Don't use the dimpled edge of the mallet because you will tear the plastic bag. The dimpled edge of a mallet is used for tenderizing proteins, while the flat side is used to flatten proteins.
Make sure you remove the hot skillet from the heat before you put the ingredients for the glaze in the skillet. The skillet will be hot, so pouring cold or room temperature liquids will cause a lot of steam. Removing from the heat will reduce the steam, and the risk of burning yourself.
Tongs make it easy to turn the chicken when cooking it as well as when coating it in the glaze. You are less likely to splatter your stove top or yourself when using tongs.
Any extra glaze can be put on top of the chicken breast. A glaze is typically a sweet liquid that is put on top of the protein. Glazes are usually sweet and a little shiny. A glaze differs from a sauce because a sauce is thicker than a glaze and can be used for dipping.
I hope you enjoy!