Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw! Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!
When you’re in the kitchen, do you cook by the book or do you just wing it? I’m definitely the latter.
I love throwing ingredients together and experimenting. That’s how this recipe (and most of the ones on this site) was born!
I had balsamic glaze and honey in the pantry and chicken thighs defrosting.
Guess what happened next!?
It’s fun to experiment. Sometimes it’s an epic fail but for the most part, you can really come up with a great recipe.
This Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw is exactly that. It’s juicy; it’s flavorful, and just so easy to make.
The combination of flavors from the sweet, tangy chicken and the creamy, peppery, cilantro lime slaw was just perfect!
If you have 30 minutes, you can totally make this for dinner!
Can't wait to make Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw! #asassyspoonClick To Tweet
I hope you make it and LOVE it!
Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!
- 1/3 cup balsamic glaze*
- 2 tablespoons honey
- 2 garlic cloves minced
- salt and pepper to taste
- 4 skinless boneless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons Greek yogurt
- juice from 1 lime
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
- 3 cups red cabbage thinly sliced or spiralized
- 2 cup fresh arugula
- 2 green onions thinly sliced
In a bowl, toss chicken thighs with balsamic glaze*, honey, minced garlic, salt and pepper.
Add chicken to a hot skillet and cook on medium heat for 10 minutes, undisturbed. Flip the chicken and cook for another 10 minutes, undisturbed. Flip the chicken one last time and cook for another 5 minutes or until chicken is completely cooked.
While the chicken is cooking, whisk Greek yogurt, lime, cilantro, salt and pepper in a bowl. Toss in cabbage, arugula and green onions. Serve with chicken thighs. Enjoy!
*If you only have balsamic vinegar, you can heat up 3/4 balsamic vinegar with 4 tablespoons brown sugar on the stove until reduced to a simple balsamic glaze.
If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!
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