Spicy Honey Lime Chicken (Print View)

Juicy chicken breasts marinated in a sweet and tangy honey-lime sauce, grilled to perfection.

# 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 (adjust to taste)
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 Make:

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 incorporated.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well 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. Remove chicken from marinade, allowing excess to drip off. Discard remaining marinade.
04 - Grill chicken breasts for 6 to 8 minutes per side, or until cooked through and internal temperature reaches 165°F.
05 - Remove from grill and let rest for 5 minutes to allow juices to redistribute. Slice chicken against the grain for serving.
06 - Garnish with fresh chopped cilantro and lime wedges before serving, if desired.

# Expert Suggestions:

01 -
  • The honey caramelizes beautifully on the grill creating those irresistible charred edges
  • Perfect balance of sweet heat that makes weeknight dinners feel like a restaurant meal
02 -
  • Never reuse leftover marinade that's had raw chicken in it
  • Pat excess marinade off before grilling to prevent flare ups
03 -
  • Let the chicken come to room temperature for 20 minutes before grilling for even cooking
  • Use a meat thermometer instead of cutting into the chicken to check doneness

Go Back