Honey Lime Grilled Chicken (Printable)
Juicy grilled chicken with a sweet honey lime marinade and warm spices, ready in 35 minutes.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 3 tablespoons honey
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon lime zest
05 - 2 tablespoons olive oil
06 - 3 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
→ Garnish
11 - 2 tablespoons chopped fresh cilantro
12 - Lime wedges, for serving
# How To Make:
01 - In a mixing bowl, whisk together the honey, lime juice, lime zest, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper until fully combined.
02 - Place the chicken breasts in a large resealable plastic 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 an outdoor grill or grill pan to medium-high heat, approximately 375°F to 400°F.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
05 - Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh cilantro and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The honey caramelizes on the grill creating a sticky golden crust that locks every drop of juice inside the chicken.
- It requires only one bowl and a zip top bag, which means cleanup is almost nonexistent.
02 -
- If you marinate longer than 4 hours the lime juice will start breaking down the protein too aggressively and the chicken gets a weird spongy bite.
- A meat thermometer is the single reason my chicken went from sometimes dry to always juicy.
03 -
- Chicken thighs are more forgiving than breasts and stay juicier even if you accidentally overcook them by a minute or two.
- For extra depth, toast the cumin in a dry pan for thirty seconds before adding it to the marinade.