Sticky Chili Lime Sheet Pan Chicken

an easy weeknight sheet pan chicken with a sweet and sticky chili lime glaze brushed on top

serves: 4

  • Author: Kayla Howey


  • 1 ½ lbs chicken breasts, skin-on
  • 1 ½ lbs chicken thighs and drumsticks, skin-on
  • neutral oil
  • kosher salt
  • ½ cup rice vinegar
  • ¼ cup honey
  • ¼ cup lime juice
  • ¼ cup water
  • 2 tbsp fish sauce
  • 1 ½ tbsp soy sauce
  • 1 tbsp red chili paste
  • 2 serrano peppers, thinly sliced
  • 3 cloves garlic, sliced
  • 1” piece ginger, sliced


  • sesame oil
  • toasted sesame seeds
  • sliced green onions
  • lime wedges


  1. Preheat the oven to 450°F.
  2. Spread the chicken out onto a sheet pan in an even layer, skin-side up. Drizzle a touch of oil over the chicken and toss well to coat on all sides. Season with a pinch of salt. Bake the chicken for 20-25 minutes, or until just almost done.
  3. Meanwhile, combine the rice vinegar, honey, lime juice, water, fish sauce, soy sauce, red chili paste, sliced serrano peppers, sliced garlic, and sliced ginger in a saucepan over medium-high heat. Allow the mixture to come to a boil, whisking so that all of the ingredients combine. Lower the heat to medium-low and allow the glaze to simmer for about 20 minutes until slightly thickened, whisking often (be careful so this doesn’t burn; adjust the heat lower if needed).
  4. Remove the chicken from the oven and turn on the convection heat, still at 450°F. Use about half of the glaze to brush the chicken generously. Return the chicken to the oven and cook 4-5 minutes longer, or until the skin is charred and crispy.
  5. Meanwhile, return the remaining glaze to a simmer over medium-low heat and cook for another 5 minutes or so until thick and syrupy.
  6. Brush the glaze onto the chicken right before serving. Garnish the chicken with a drizzle of sesame oil, the toasted sesame seeds, a pinch of sliced green onions, and a squeeze of lime juice.


Use any leftover chicken for this turmeric coconut chicken soup!