Grilled Spicy Honey Lime Chicken (Printer-Friendly)
Honey-lime marinated chicken grilled until juicy with sweet-spicy char, garnished with cilantro and lime.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1½ lbs)
→ Marinade
02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice (about 1 large lime)
04 - 1 tablespoon lime zest
05 - 2 tablespoons olive oil
06 - 2 teaspoons chili powder
07 - ½ teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - ½ teaspoon garlic powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ¼ teaspoon crushed red pepper flakes (optional, for extra heat)
→ Garnish
13 - Fresh cilantro, chopped
14 - Extra lime wedges
# How-To Steps:
01 - In a medium bowl, whisk together honey, lime juice, lime zest, olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and red pepper flakes until smooth and well combined.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over the chicken, ensuring all pieces are evenly coated. Seal or cover and refrigerate for at least 1 hour, up to 8 hours for deeper flavor penetration.
03 - Preheat grill to medium-high heat (approximately 400–450°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, letting excess drip off. Place chicken on the grill and cook 6–7 minutes per side, or until the internal temperature reaches 165°F at the thickest part.
05 - Transfer grilled chicken to a platter and let rest for 5 minutes to allow juices to redistribute before slicing.
06 - Garnish with chopped fresh cilantro and serve alongside lime wedges.
# Expert Advice:
01 -
- The honey caramelizes on the grill and creates a sticky, almost candy like crust that locks in every drop of moisture.
- It scales effortlessly from a Tuesday dinner for two to a backyard gathering for twelve without changing a thing.
02 -
- Never reuse the marinade that touched raw chicken as a finishing sauce unless you bring it to a full rolling boil for at least one minute.
- Reserve a few tablespoons of marinade in a separate container before adding the chicken if you want a safe drizzle for the finished platter.
03 -
- Pound the chicken to a uniform half inch thickness before marinating and you will never have to worry about dry, overcooked edges again.
- If your grill tends to run hot, move the chicken to indirect heat for the last two minutes and let it finish gently without burning the honey glaze.