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Honey Lime Chicken on white plate with fork and spoon
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5 from 2 votes

Honey Lime Chicken (Air Fryer Sticky Chicken)

Honey Lime Chicken is a family favourite! Using simple ingredients to create a zesty marinade, we get winner winner chicken dinner!
Prep Time5 mins
Cook Time30 mins
Marinade15 mins
Total Time50 mins
Course: Dinner
Cuisine: Australian
Keyword: honey lime chicken
Servings: 4
Calories: 785kcal
Author: Adrianne


  • Air Fryer
  • Baking dish
  • Pastry Brush
  • Small mixing bowl


  • 2 kg whole chicken free range Note 2
  • 1 cup honey
  • cup lime juice Note 3
  • 2 tbs soy sauce
  • 1 tablespoon sriracha sauce optional
  • ¼ teaspoon salt
  • ½ pepper


  • Turn the air fryer on to 180°C/350 F for 30 mins (preheat for 5 mins if your model requires it) Note 1
  • Use a knife, kitchen scissors and chopping board to cut chicken into pieces (optional)
  • Juice the limes and set aside ⅓ cup for the marinade
  • In a small bowl, combine soy sauce, sriracha sauce, lime juice, salt, pepper and honey. Whisk till mixed together
  • Add chicken pieces to a large baking tray. Pour the marinade over the chicken, use tongs to flip each piece to the other side and use a pastry brush to coat
  • Place in fridge for 15-30 mins to allow the chicken to marinate (optional)
  • Spray Air Fryer basket with olive oil
  • Use kitchen tongs and place chicken pieces into the oiled basket, in one flat layer
  • Air Fry the chicken for 10 mins, then pull basket towards you, rest on heatproof surface, flip and use the brush the marinade over this side. Cook for a further 10 mins
  • Pull Air Fryer basket towards you, flip chicken back up to skin side up and cook for a further 10 mins
  • Serve with cucumber ribbons and fresh lime wedges


  • Note 1 You don't need to heat the Air Fryer until you are ready to cook the chicken (unless your model requires pre heating). I have however, included this step at this point in the recipe as I find most cooks like to know this as the '1st step in the recipe'.
  • Note 2 There are a lot of options with this recipe. You can use a whole chicken and cut it into pieces like I have done. Alternatively, you can use the marinade for cooking chicken breasts, chicken thighs, chicken wings, or chicken legs. 
  • Note 3 So that you have a consistent and reliable marinade you can use time and time again, I recommend that you measure the lime juice. The limes I used were a medium to large size and it took 2 ½ limes to make ⅓ cup juice. 
  • Note 4 One thing to consider is that you maybe tempted to pour/drizzle the remaining marinade over the chicken once cook. The issue with doing this is that you might have little tiny bits of raw chicken that came off when it was marinading. So I don't recommend you do this. As I understand the temptation however, my advice would be once you have whisked together the marinade, take out as much as ¼ cup and set that aside. Then you can use that to drizzle (raw chicken bits free!) 


Calories: 785kcal | Carbohydrates: 72g | Protein: 46g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 906mg | Potassium: 547mg | Fiber: 1g | Sugar: 70g | Vitamin A: 352IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 3mg