Honey Lime Grilled Chicken (Printable)
Zesty honey and lime marinated chicken, grilled to juicy golden perfection with warm spices.
# 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
# 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 thoroughly 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, 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 forms a gorgeous glaze that makes you look like a far more accomplished grill master than you actually are.
- Everything sits in one bag so cleanup is almost nonexistent, which matters more than people admit.
- It tastes bright enough for a hot day but hearty enough that nobody asks what else is for dinner.
02 -
- Marinating for more than four hours will start to break down the texture of the meat and make it mushy rather than tender.
- Letting the chicken come to room temperature for fifteen minutes before grilling ensures more even cooking throughout.
- A meat thermometer is the single tool that will save you from the guessing game of cutting into a beautiful piece of chicken to check doneness.
03 -
- Oil your grill grates with a folded paper towel dipped in oil and held with tongs right before the chicken goes on for a perfect release every time.
- The honey in the marinade can burn quickly so if your grill runs hot, move the chicken to a slightly cooler spot after the first flip to finish gently.