Honey Lime Grilled Chicken (Printable view)
Juicy grilled chicken with a sweet honey-lime marinade and warm spices, ready in just 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 - ½ teaspoon freshly ground black pepper
→ Garnish
11 - 2 tablespoons chopped fresh cilantro
12 - Lime wedges, for serving
# Steps:
01 - In a mixing bowl, whisk together the honey, lime juice, lime zest, olive oil, minced garlic, 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 every piece is 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 breasts onto 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 distinct 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, then serve immediately.
# Expert Advice:
01 -
- The honey lime combination creates a caramelized crust that tastes like you spent hours when you barely spent minutes.
- It is gluten free and dairy free without trying, so you can serve it to almost anyone without a second thought.
02 -
- Once I rushed the rest and every cut released a puddle of juice onto the board, leaving the meat drier than it deserved, so always wait those five minutes.
- Marinating beyond four hours can make the acid break down the texture too much, turning tender into mushy.
03 -
- Take the chicken out of the fridge fifteen minutes before grilling so it cooks evenly instead of cold in the center.
- Pat the chicken dry before marinating so the flavors actually penetrate rather than sliding off the surface.