Go Back

Sticky Honey Lime Grilled Chicken

Sticky honey lime grilled chicken with a glossy sweet citrus glaze. Marinated chicken gets caramelized on the grill, then basted until the glaze turns sticky and clings to the meat.
Prep Time 15 minutes
Cook Time 25 minutes
marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640

Ingredients
  

Chicken
  • 2 lb chicken (thighs or drumsticks) Choose bone-in for juicier results.
Honey-lime marinade
  • 0.3333 cup honey Reserve 1/3 cup for basting.
  • 0.25 cup lime juice Use freshly squeezed for best brightness.
  • 2 limes Need lime zest from 2 limes.
  • 2 tbsp olive oil
  • 2 garlic Minced.
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.25 salt and pepper To taste; use both.
  • 1 fresh cilantro For garnish.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the honey-lime marinade
  1. Whisk together honey, lime juice, lime zest, olive oil, garlic, cumin, chili powder, salt, and pepper until smooth and fully combined.
  2. Reserve 1/3 cup of the marinade for basting and set it aside.
Marinate
  1. Marinate the chicken for 1-4 hours so the flavors penetrate the meat.
Grill and glaze
  1. Preheat the grill to medium heat.
  2. Grill the chicken for 7-8 minutes per side, brushing with the reserved marinade frequently as the surface begins to caramelize.
  3. Continue grilling and basting until the internal temperature reaches 165°F and the glaze looks glossy and sticky.
Finish and serve
  1. 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.