Spicy Honey Lime Chicken (Printer-friendly)
Tender chicken breasts infused with sweet honey, lime zest, and a spicy kick, 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 (optional)
13 - Fresh cilantro, chopped
14 - Lime wedges
# Directions:
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 combined.
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 the remaining marinade.
04 - Grill chicken breasts for 6-8 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 before serving.
06 - Garnish with fresh cilantro and lime wedges before serving, if desired. Serve with rice, grilled vegetables, or a crisp salad.
# Expert Advice:
01 -
- The marinade does double duty as a flavor booster and natural tenderizer
- Ready in under an hour with mostly pantry staples you probably have
- That sweet and spicy combo makes everyone ask for seconds
02 -
- Do not marinate longer than 4 hours or the lime juice will start breaking down the chicken texture too much
- Pounding the chicken to even thickness is the difference between dry edges and perfectly juicy meat
- Letting it rest is not optional, cutting too soon lets all the juices run out onto your cutting board
03 -
- Pat the chicken dry before adding to the marinade so it actually sticks instead of sliding right off
- Oil your grill grates right before putting the chicken down to prevent sticking