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Spicy Honey-Lime Chicken

Honey lime chicken gets a sweet-heat marinade, then grills up with caramelized glaze and charred edges. Juicy grilled chicken with a golden honey-lime finish is ready fast, with fresh cilantro and lime wedges to brighten every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Marinade and glaze
  • 2 lb chicken breasts or thighs Use boneless or bone-in; adjust grilling time as needed for thickness.
  • 0.25 cup honey Helps create the caramelized honey-lime glaze during grilling.
  • 0.25 cup lime juice Fresh juice gives a bright, tangy finish.
  • 2 limes Use to zest for the marinade, plus wedges for serving.
  • 2 tbsp olive oil Thins the marinade and helps prevent sticking.
  • 2 clove garlic, minced Minced garlic blends into the glaze.
  • 1 tsp chili powder Adds smoky heat to the marinade.
  • 0.5 tsp cayenne pepper Adjust to your spice tolerance.
  • 0.5 tsp cumin Warm spice for an easy Mexican-inspired flavor.
  • 0.25 tsp Salt To taste; season both the marinade and grilled chicken.
  • 0.25 tsp pepper To taste; freshly ground recommended.
  • 1 fresh cilantro for garnish Finishing herb for freshness and color.

Equipment

  • 1 grill

Method
 

Make the honey-lime marinade
  1. Whisk together honey, lime juice, lime zest, olive oil, garlic, chili powder, cayenne, cumin, salt, and pepper until fully combined and glossy.
  2. Place chicken in a large zip-top bag and pour in the marinade, reserving 1/4 cup for basting.
  3. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Grill and glaze
  1. Preheat grill to medium-high heat and oil the grates lightly to reduce sticking.
  2. Grill chicken for 6-8 minutes per side, basting with the reserved marinade, until the internal temperature reaches 165°F.
  3. Let chicken rest for 5 minutes to keep it juicy, then garnish with fresh cilantro and serve with lime wedges.

Notes

Pro tip: Keep basting to the reserved 1/4 cup only—don’t reuse marinade that touched raw chicken. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months (reheat until steaming). For a lower-sugar option, use part honey substitute (like agave or a sugar-free honey-style syrup) to keep the caramelized glaze effect while reducing added sugars.