Grilled Spicy Honey Lime Chicken (Printable Version)
Honey-lime marinated chicken grilled to a sweet, smoky finish; marinate 30 min–4 hrs and cook to 165°F.
# Ingredient List:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1½ lbs)
→ Marinade
02 - 3 tablespoons honey
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon lime zest
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 to 2 teaspoons chili powder (adjust to spice preference)
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon ground cumin
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon cayenne pepper (optional, for extra heat)
→ To Serve
13 - Fresh cilantro, chopped
14 - Lime wedges
# How to Make:
01 - In a medium bowl, whisk together the honey, lime juice, lime zest, olive oil, minced garlic, chili powder, smoked paprika, cumin, salt, pepper, and cayenne pepper if using until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal tightly and refrigerate for at least 30 minutes, or up to 4 hours for optimal flavor development.
03 - Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Grill the chicken for 6 to 8 minutes per side, or until fully cooked through and juices run clear. The internal temperature should reach 165°F.
05 - Transfer the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute. Slice and garnish with freshly chopped cilantro and lime wedges before serving.
# Expert Tips:
01 -
- The honey creates this gorgeous caramelized crust while the lime keeps everything bright and fresh tasting.
- It is genuinely easy enough for a weeknight but impressive enough for company.
02 -
- Discard any leftover marinade that touched raw chicken to avoid cross contamination.
- Letting the chicken rest after grilling is not optional because slicing too early means dry meat.
03 -
- Pound the chicken to an even half inch thickness before marinating so every piece cooks at the same rate.
- Marinate for the full 4 hours if you can because the flavor penetration is dramatically better than a quick 30 minute soak.