Spicy Honey Lime Chicken (Printable View)

Juicy chicken breasts marinated in honey, lime, and spices, then grilled for a vibrant main dish.

# What You'll 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
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 Steps:

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 fully 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, up to 4 hours for deeper flavor penetration.
03 - Preheat grill or grill pan over medium-high heat. Prepare cooking surface with light oil if needed.
04 - Remove chicken from marinade, allowing excess to drip off. Discard remaining marinade. Grill chicken breasts for 6 to 8 minutes per side, or until internal temperature reaches 165°F and juices run clear.
05 - Transfer grilled chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice against the grain for serving.
06 - Arrange sliced chicken on a serving platter. Garnish with fresh chopped cilantro and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • The honey caramelizes beautifully on the grill creating those gorgeous charred edges
  • It hits every flavor note sweet, tangy, and just enough heat to keep things interesting
  • The marinade comes together in under five minutes with ingredients you probably already have
02 -
  • Do not marinate longer than 4 hours or the lime will start breaking down the chicken texture
  • Pat the chicken dry before grilling if you want better sear marks, though some marinade clinging is fine
  • The honey in the marinade can burn quickly, so keep your heat at medium-high not screaming hot
03 -
  • Chicken thighs work even better than breasts since they stay juicier on the grill
  • Double the marinade and save half in a separate container for basting while grilling
  • If using chicken breasts, pound them to an even thickness before marinating for consistent cooking

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