Spicy Honey Lime Chicken (Print Version)

Juicy chicken marinated in a vibrant honey lime blend, grilled to deliver bold, balanced flavors.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.3 lbs)

→ Marinade

02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice (about 1 lime)
04 - 1 tablespoon lime zest
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 tablespoon soy sauce (use gluten-free if necessary)
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon cayenne pepper (adjust to taste)
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper

→ Garnish

13 - Fresh cilantro, chopped
14 - Lime wedges

# How-To:

01 - In a medium bowl, whisk together honey, lime juice, lime zest, olive oil, garlic, soy sauce, chili powder, cayenne pepper, smoked paprika, salt, and black pepper until well combined.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat grill or grill pan over medium-high heat. Prepare the cooking surface by lightly oiling the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Discard the remaining marinade. Grill chicken breasts for 6 to 8 minutes per side, or until cooked through and internal temperature reaches 165°F.
05 - Transfer grilled chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice chicken against the grain for serving.
06 - Arrange sliced chicken on a serving platter and garnish with fresh chopped cilantro and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • The marinade does double duty creating a gorgeous caramelized exterior while keeping the inside impossibly juicy
  • It hits that perfect sweet-spicy-tangy balance that makes people ask what you put in it
  • Ready in under an hour but tastes like you planned it for days
02 -
  • Don't marinate longer than 4 hours or the lime will start to break down the chicken texture
  • Letting the chicken rest after grilling is what keeps it juicy instead of dry
  • The marinade creates gorgeous grill marks but watch closely as the honey can cause quick flare-ups
03 -
  • Room temperature chicken grills more evenly than cold-from-the-fridge pieces
  • A meat thermometer takes all the guesswork out of perfectly cooked chicken

Go Back