Lime and Hoisin Marinated Chicken (EXTRA Fragrant!)

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This super easy-to-make Asian-style chicken truly is a splash of flavors. The chicken is marinated in a fresh lime and hoisin marinade, cooked with mushrooms, green capsicums, and onions and served with sesame seeds and a kick of mint.

Craving bold flavors? This dish has quickly become my absolute favorite for dinner—it’s packed with incredible taste! Tender, juicy chicken is marinated and cooked in a savory blend of lime, soy sauce, and hoisin, then finished with fresh mint and a sprinkle of sesame seeds. Try it once, and it might just become your weekly go-to!

It all started when my husband decided to make use of some leftover lime and a half-used bottle of hoisin sauce sitting in the fridge. He whipped up this dish a few months ago, and I was hooked from the first bite! Since then, we’ve tweaked the recipe just a bit to make it absolutely perfect. The combination of lime, mint, and a touch of chili oil adds an amazing burst of flavor to the tender chicken thighs.

We’re big fans of cuisines from around the world, but Asian dishes hold a special place in our hearts. After living in Australia for over 10 years, where Asian food is a staple, Alex loves experimenting with Chinese-inspired flavors from time to time.

The best part? This marinated dish is SO SIMPLE to prepare. Aside from letting it marinate, it’s ready in a snap. Just pop it in the fridge and let the chicken soak up all that fantastic flavor! I love marinated dishes like Jeyuk Bokkeum or Bulgogi, just because they’re so easy to prepare but always have great flavors.

Ingredients

• capsicum – capsicum adds a satisfying crunch to the dish. I love using green capsicum for its mild, savory flavor, which keeps this dish on the savory side rather than sweet like yellow or red capsicums would.
• mushrooms – mushrooms are perfect here because they soak up the marinade’s flavors so well, adding depth and a tender texture.
• boneless chicken thighs – for this dish, boneless chicken thighs are ideal—they stay moist and juicy. Chicken breast would likely turn out too dry, so stick with thighs for the best results!
• rice – I typically use short-grain rice since it’s what I have on hand, but any type of rice will work nicely. Check my article on how to cook perfect rice, if you need help with cooking rice.
• water – adding a bit of water helps thin out the hoisin sauce, creating a nice consistency for the dish.
• sesame seeds – these add a lovely visual touch for garnish (optional but recommended).
• mint – mint is optional, but it really makes a difference! A sprinkle on top gives the dish an extra refreshing kick that enhances all the other flavors.

Marinade:

• Soy sauce – use light soy sauce. Dark soy sauce can make the marinade overly salty.
• Hoisin sauce – a star of this marinade! Hoisin adds a savory, slightly sweet and complex flavor that makes this dish so special.
• Sesame oil – a kitchen essential for Asian-inspired marinades. Its nutty aroma and taste are a must-have here.
• Brown sugar – brown sugar balances the hoisin’s slight bitterness, creating the perfect flavor harmony.
• Rice vinegar – rice vinegar brings a little zing to brighten the marinade.
• Chili oil – optional, but a touch of chili oil gives the dish a spicy edge for those who enjoy a bit of heat.
• Ginger – finely chopped ginger adds a fresh, vibrant flavor that pairs beautifully with the hoisin and mint.
• Lime juice & zest – lime adds a fresh, tangy brightness that elevates the whole dish and complements the hoisin sauce. This combination makes the dish extra tasty (did I say tasty😁).

Preparation

1. Prepare ingredients – Slice the onion, capsicum, and mushrooms.
2. Cut the chicken thighs into small pieces.
3. Marinate the chicken – In a bowl, mix together all the marinade ingredients.

4. Pour the marinade over the chicken pieces, cover with plastic wrap, and refrigerate for at least 30 minutes (the longer it marinates, the more flavorful it becomes).

5. Cook the rice – Cook 2 “rice cooker cups” of rice. For more info on how to cook the perfect rice, read my guide here.
6. Cook the chicken and vegetables – Heat a pan over medium heat and add a small amount of cooking oil. Add the sliced onion to the pan and cook for 1 minute.
7. Separate the chicken from the marinade, reserving the marinade. Add the chicken pieces, capsicum, and mushrooms to the pan and cook with the onions for about 2 minutes (the chicken should not be fully cooked yet).

8. Simmer with marinade – Pour the reserved marinade and water into the pan, stirring to coat the chicken and vegetables evenly.
9. Let it simmer uncovered for about 10 minutes, or until the chicken is cooked through, vegetables are tender, and the sauce has thickened.
10. Garnish and serve – Sprinkle sesame seeds and fresh mint leaves over the top. Serve hot with the cooked rice.

Refrigerate, freeze and reheat

Refrigerate

Let the dish cool to room temperature. Place in an airtight container (you can keep rice separate if preferred). Store in the fridge for up to 3-4 days.

Freeze

Divide into meal-sized portions. Use airtight containers or freezer bags, label with the date. Store in the freezer for up to 2-3 months.

Reheat

From refrigerator

• Stovetop: reheat in a skillet on medium heat with a splash of water.
• Microwave: reheat in a microwave-safe container with a cover on medium power, stirring as needed.

From freezer

Ideally, thaw in the fridge overnight then reheat.

• Stovetop: reheat in a skillet on medium-low with a little water.
• Microwave: defrost first, then reheat in intervals.

More chicken recipe ideas?

• Spicy Peanut Noodles with Chicken
• Cheese Dakgalbi – Korean Spicy Chicken Stir-Fry