This recipe is the reason people ask me why my honey lime chicken thighs are so good — bold spices, crispy edges, and that sticky-sweet zingy glaze at the end. Plus, made with boneless, chicken thighs, so this recipe is quick and with a few calories.

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These honey lime chicken thighs are my weeknight secret weapon. The bold spice rub and pan-frying make the chicken sooo flavorful – tender and juicy on the inside with golden, slightly charred bits on the outside, and then boom — sweet and tangy honey lime glaze at the end to take it all to the next level.

It’s savory, a bit sweet, a bit spiced, and honestly tastes like something you’d get at a great little bistro. The best part? It’s made with boneless, skinless chicken thighs (so fast and fuss-free), and it’s high-protein, low-carb, gluten-free, and paleo-friendly. I’ve made this chicken thigh recipe more times than I can count and people always ask for the recipe, so I hope you give it a go!

More recipes with chicken thighs: honey lemon garlic pepper chicken thighs, chicken and potato bake, roasted chicken thighs (with oregano garlic marinade), coconut chicken and cauliflower rice, Spanish chicken and rice and baked chicken thighs (with special green sauce).

What You’ll Need

Here is what you’ll need for this honey lime chicken thighs recipe. Find the full measurements in the recipe card below.

• Boneless, skinless chicken thighs – juicy, quick-cooking, and lower in calories than the bone-in kind.
• Olive oil – for that perfect sear. You can also use avocado oil or ghee. You don’t need a lot!
• Spices (the flavor bomb rub): Smoked paprika adds a smoky depth, cumin powder is warm and earthy, onion and garlic powder are base flavor magic, and salt and pepper to season.
• For the glaze: Honey gives that sticky caramelized finish while lime juice is bright and tangy to balance the sweet; you can use lemon if you like.

How To Make Boneless Skinless Chicken Thighs With Glaze

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to cook the best boneless, skinless chicken thighs with honey lime glaze.

• Cut chicken thighs in half and trim large bits of fat.
• Mix all spices with salt and pepper, then rub evenly on both sides of the chicken.
• Heat a large skillet with olive oil on high, then reduce to medium-high.
• Cook chicken for 8–10 minutes per side (in batches if needed).
• Flip, add more oil if needed, and cook through until golden.
• Drizzle over honey and lime juice, toss to coat, and let the glaze bubble up.
• Let rest for 1 minute, then serve whole or slice up.

Watch The Video

Recipe Tips

• Don’t overcrowd the pan—space equals better sear.
• Thin thighs cook faster—watch them so they don’t dry out.
• If you’re air-frying, they’ll still be great but a little less juicy.
• Add chili flakes or sriracha to the glaze for a spicy twist.
• You can double the spice mix and keep some in a jar for next time!
• Storage Tips: Leftovers will keep in the fridge for 3-4 days. Reheat gently in a skillet or microwave. You can freeze them too—just thaw overnight in the fridge and reheat as above.
• Make-Ahead Tips: You can season the chicken and store it in the fridge for up to 24 hours before cooking. You can also cook the whole thing and slice it ahead for easy lunch meal prep bowls.

Serving Suggestions

Slice it up for chicken rice bowls (my fave!), wrap in tortillas, toss over a salad, or pop it in a sandwich. It also makes a killer protein addition to scrambled eggs (check out my curried scrambled eggs or scrambled eggs with zucchini) or even a breakfast taco (try my chorizo breakfast tacos).

If you’ve tried these honey lime chicken thighs or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Chicken Recipes To Try

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This slow cooker boneless turkey breast is juicy, hands-off, and oven-free, the ultimate stress-free recipe for Thanksgiving, Christmas, or any cozy dinner.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Holiday Recipes

This slow cooker turkey breast recipe is a secret weapon for stress-free holiday cooking, or any time you want delicious, juicy turkey meat without turning on the oven.

This turkey recipe is perfect for small to medium gatherings (although I do 2 breasts at a time so it’s still a lot of meat), and even better if you’re doing a summertime Christmas or Thanksgiving or just need your oven free for sides or dessert.

Using a slow cooker / Crock-Pot, the turkey breast is cooked low and slow in a garlicky, herb-infused broth that keeps it moist and full of flavor (no dry breast meat here!). Once it’s done, you finish it under the grill for that golden, crispy crust and make a super simple gravy from the leftover broth. Honestly, this might be the easiest turkey recipe you’ll ever make…and love.

 For more holiday mains, check out my orange bourbon glazed ham or pineapple and rum glazed ham, my slow-cooked lamb shoulder, this hearty beef rump roast or the smaller baked pork tenderloin with honey garlic sauce.

What You’ll Need

Here is what you’ll need for this boneless turkey breast in a slow cooker recipe. Find the full measurements in the recipe card below.

• Boneless, skinless turkey breasts – I used 2 x 2 lb / 1 kilogram turkey breasts. Mine were frozen that were thawed overnight, you will find them in the freezer section of the supermarket around Thanksgiving/Christmas time. You can use fresh turkey breast or thawed frozen, just make sure it’s fully defrosted. IYou can easily use this recipe for 1 turkey breast with more or less the same amount of broth.
• For flavor: Onion (adds sweetness and base flavor), garlic cloves (halved for a mellow garlic infusion), fresh rosemary and thyme (classic herbs for aroma and warmth, you can also use sage or dried herbs), mild English mustard (adds tang and depth, if you’re out of mustard, a tiny splash of Worcestershire sauce adds a similar depth.).
• For the broth: butter (richness and moisture), low-sodium chicken stock (keeps everything juicy and forms the base of our gravy) and a little salt and pepper to season the turkey breasts.
• For the gravy: butter and flour (for a simple roux), strained cooking broth (packed with all those savory turkey drippings).
• Optional: a splash of water or cream for the gravy.

How To Make Boneless Turkey Breast In A Slow Cooker

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for cooking turkey breast in a slow cooker (or Crock-Pot).

• Pour ½ cup of chicken stock into the slow cooker and stir in the mustard and butter.
• Add half the onion quarters, garlic, rosemary, and thyme to the bottom.
• Place turkey breasts on top, season with salt and pepper.
• Pour over the remaining stock and scatter the rest of the herbs and garlic on top.
• Cover and cook:
  • On HIGH for 3.5–4 hours.
  • On LOW for 6 hours.
  • Internal temperature of the meat should be 165–175°F (73–80°C).
• Once cooked, transfer turkey breasts to a baking tray and preheat the oven to 350°F (180°C) with the grill/broil setting on.
• Baste the turkey with a tablespoon or two of the cooking broth and broil/grill for 5 minutes or until golden brown on top.
• Rest the turkey for a few minutes before slicing.

To make the gravy:

• Strain the slow cooker juices into a bowl. Skim off any excess fat from the top.
• If you have less than 2 cups of liquid, top it up with extra water or stock.
• In a saucepan, melt butter over medium heat. Stir in flour and cook for about 30 seconds.
• Gradually whisk in the broth, starting with 1 cup, then the second. Stir constantly until thickened (2–3 minutes).
• Optional: Add a splash of cream or extra butter for richness.

Watch The Video

Recipe Tips

• Make-Ahead Friendly: You can cook the turkey a day in advance and reheat gently with some broth or in the oven, covered.
• Storage: Leftovers keep well for 3–4 days in the fridge. Freeze sliced turkey and gravy separately for up to 3 months.
• Flavor Boost: Add a splash of white wine or lemon juice to the broth if you like a little tang.
• Gravy Richness: Stir in a bit of cream or a knob of butter at the end for a more luxurious sauce.
• Variation: Swap turkey with chicken breasts or thighs using the same method!

Serving Suggestions

This slow cooker turkey breast pairs beautifully with creamy mashed potatoes, roasted veggies, holiday green beans, cranberry sauce, or a crisp green salad. It’s also perfect for sandwiches the next day (hello, leftover gravy dipping sauce!).

If you’ve tried this boneless turkey breast in a slow cooker or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Holiday Recipes

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