Ingredients
Equipment
Method
Make the honey-lime marinade
- Whisk together honey, lime juice, lime zest, olive oil, garlic, cumin, chili powder, salt, and pepper until smooth and fully combined.
- Reserve 1/3 cup of the marinade for basting and set it aside.
Marinate
- Marinate the chicken for 1-4 hours so the flavors penetrate the meat.
Grill and glaze
- Preheat the grill to medium heat.
- Grill the chicken for 7-8 minutes per side, brushing with the reserved marinade frequently as the surface begins to caramelize.
- Continue grilling and basting until the internal temperature reaches 165°F and the glaze looks glossy and sticky.
Finish and serve
- Garnish with fresh cilantro and serve with lime wedges for bright citrus pop.
Notes
Pro tip: Baste often during the last few minutes to build that glossy, sticky honey-lime layer without burning the sugars. Refrigerate leftover grilled chicken in an airtight container for up to 3-4 days; reheat gently so the glaze doesn’t harden too much. Freezing is not recommended for best texture. Dietary swap: use a honey alternative (like maple syrup) for a similar sweet citrus glaze profile.
