Grilled Spicy Honey Lime Chicken (Printable version)

Juicy chicken in a spicy honey-lime marinade, grilled until smoky and caramelized; serve with cilantro and lime wedges.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1½ lbs)

→ Marinade

02 - 3 tablespoons honey
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 tablespoon lime zest
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 to 2 teaspoons chili powder (adjust to spice preference)
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon ground cumin
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon cayenne pepper (optional, for extra heat)

→ To Serve

13 - Fresh cilantro, chopped
14 - Lime wedges

# How To:

01 - In a medium bowl, whisk together the honey, lime juice, lime zest, olive oil, minced garlic, chili powder, smoked paprika, cumin, salt, black pepper, and cayenne pepper until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for optimal flavor development.
03 - Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Grill the chicken for 6 to 8 minutes per side, or until fully cooked through and juices run clear, reaching an internal temperature of 165°F.
05 - Transfer the chicken from the grill and let it rest for 5 minutes. Slice and garnish with chopped fresh cilantro and lime wedges before serving.

# Expert Advice:

01 -
  • The honey caramelizes on the grill and creates this sticky charred crust that people genuinely gasp over.
  • It requires exactly one bowl and a zip top bag, which means cleanup is almost nonexistent.
  • You likely have every single ingredient in your pantry right now.
02 -
  • Discard every drop of used marinade because it has touched raw chicken and no amount of boiling makes it worth the risk.
  • If your honey is crystallized and stubborn a quick ten seconds in the microwave makes it pourable again and blends into the marinade much faster.
03 -
  • Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the same time instead of you playing whack a mole with the thin ends drying out.
  • A meat thermometer is the single tool that separates good grilled chicken from great grilled chicken so use one every single time.

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