Honey Lime Grilled Chicken (Printable Version)

Juicy grilled chicken marinated in honey, lime, and spices for a bright and flavorful meal.

# What You 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 It:

01 - In a mixing bowl, whisk together the honey, lime juice, lime zest, olive oil, garlic, cumin, chili powder, salt, and black pepper until smooth and well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, turning each piece to ensure even coating. 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, until the internal temperature registers 165°F on a meat thermometer and the exterior is golden with light char marks.
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 alongside rice, grilled vegetables, or a crisp salad.

# Helpful Hints:

01 -
  • The honey forms a gorgeous golden crust on the grill while keeping the meat incredibly moist inside.
  • It requires exactly one bowl and a zip top bag, which means cleanup is almost nonexistent.
  • The marinade doubles as a finishing glaze if you reserve a few tablespoons before adding raw chicken.
02 -
  • Do not reuse the leftover marinade as a sauce unless you bring it to a full rolling boil for at least five minutes to eliminate any bacteria from the raw chicken.
  • Letting the chicken rest is not optional because cutting into it immediately causes all those precious juices to run out onto the cutting board instead of staying in the meat.
03 -
  • Reserve a couple tablespoons of marinade before it touches raw chicken and brush it on in the last minute of grilling for an extra sticky caramelized layer.
  • Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the exact same time.

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