Fresh and flavorful marinated Honey Lime Chicken is marinated in a mix of fresh lime and orange, olive oil, honey and spices– infusing it with incredible flavor.
Honey Lime Chicken
This dish is a family favorite, combining taste and health in its marinade. A good chicken marinade, like this one, should include acid (lime juice), fat (olive oil), and sweetness (honey), along with salt, herbs, and spices (cumin, garlic) for flavor. Basting the chicken during grilling with reserved marinade enhances its flavor and juiciness.
Ingredients
- Orange and Lime Juice: Add citrus flavor and acidity to tenderize and enhance taste.
- Olive Oil: Keeps chicken moist and enriches marinade.
- Lime Zest: Boosts citrus flavor in the honey lime chicken.
- Soy Sauce: Adds a rich, savory taste.
- Honey: Balances acidity with natural sweetness.
- Cumin and Garlic: Add complex flavors and aroma.
Quick Tip
Cooking times vary, so use a thermometer to ensure chicken reaches 160-165°F for safety. At 160°F, carryover heat will raise it to a safe 165°F.
How To Make Honey Lime Chicken
- Mix Ingredients: Orange juice, olive oil, lime juice and zest, soy sauce, honey, cumin, and garlic. Reserve 1/3 cup and chill.
- Season Chicken: Place in a bag with marinade, and refrigerate for 30 minutes to 6 hours.
- Grill Chicken: On medium-high heat for 10-12 minutes, until it reaches 160-165°F. Discard used marinade.
- Rest Chicken: Under foil for 5-10 minutes before slicing. Use reserved marinade as sauce if desired.
Tips For Success
- Prepare Chicken: Halve or pound chicken for even thickness to enhance marination and ensure even grilling.
- Oil Grill Grates: Use oil-drenched paper towels with tongs to oil grates for a good sear and to prevent sticking.
- Preheat Grill: Heat the grill thoroughly for a juicier chicken with a great char.
- Rest Honey Lime Chicken: Let cooked meat rest under foil for 5-10 minutes before cutting.
Other Grilled Chicken Recipes
Honey Lime Chicken
Fresh and flavorful marinated Honey Lime Chicken is marinated in a mix of fresh lime and orange, olive oil, honey and spices-- infusing it with incredible flavor.
Ingredients
Chicken
- 3/4 cup freshly squeezed orange juice (~1 to 2 large juicy oranges)
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lime juice (~2 juicy limes)
- 1/4 teaspoon lime zest
- 2 and 1/2 tablespoons low-sodium soy sauce
- 2 teaspoons honey
- 1 teaspoon cumin
- 1 teaspoon minced garlic
- 1 and 1/2 pounds boneless skinless chicken breasts (or thighs)
- Salt and pepper
Cilantro-Lime Quinoa
- 2 cups chicken broth
- 1 cup quinoa
- 1/2 teaspoon minced garlic
- 2 teaspoons freshly squeezed lime juice
- 1/4 cup cilantro finely chopped
OPTIONAL Cilantro Lime Sauce
- 1 large (or 2 small) lime(s) juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
- 1-2 cloves garlic minced, add to desired preference
- 1/2 of 1 large bunch cilantro
- 1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
- 1/2 cup regular full-fat mayonnaise
- 1/2 cup sour cream I use fat-free
Other (Optional) Additions
- Halved cherry tomatoes, thinly sliced or chopped avocado, additional lime wedges, additional chopped cilantro, heated (drained and rinsed) canned black beans, queso cotija cheese blend
Instructions
- CHICKEN MARINADE: Whisk together orange juice, olive oil, lime juice, lime zest, soy sauce, honey, cumin, and minced garlic in a bowl. Remove 1/3 cup of the marinade (put in an airtight containerand refrigerate for later).
- CHICKEN MARINADE CONT: Halve chicken breasts horizontally. Using a meat mallet or the bottom of a frying pan, pound breasts to even thickness (you don't want the meat super flat, just even in thickness). Season the chicken breasts to taste (both sides) with salt and pepper. I use about 3/4 teaspoon salt and 1/2 teaspoon pepper, but add to preference. Place the prepared chicken in a large plastic bag and pour the remaining marinade mix over. Remove excess air, seal the bag and knead to coat all the chicken in the marinade. Refrigerate for 30 minutes up to 6 hours. If you're making the optional sauce (Step 5), make it now so it has a chance to sit and flavors can intensify.
- COOK CHICKEN: Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) (For a grill pan: add 1 tablespoon oil to the pan) Place the marinated chicken on the grill. Discard any leftover marinade in the bag. Grill for 10-12 minutes, flipping once in between halfway, or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (at 160 degrees, carryover heat will take the chicken to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes before slicing against the grain.
- QUINOA: Thoroughly rinse the quinoa. Add the chicken broth, quinoa, and minced garlic to a small pot. Bring to a boil, reduce the heat to low, cover and cook for an additional 10-15 minutes or until all the liquid is absorbed. Remove from heat but keep covered and allow to sit for about 5 minutes. Lightly fluff with a fork. Stir in the lime juice and cilantro. Season to taste with salt and pepper (I usually add 1-2 to 3/4 teaspoon salt and 1/4 teaspoon pepper).
- SAUCE: Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a blender or mini food processor along with the garlic cloves, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine. Taste and adjust seasonings to personal preference. The intensity of flavor will increase as it sits.
- ASSEMBLE: Divide quinoa evenly among plates/bowl. Top with grilled chicken on top. Add any desired toppings to the side and drizzle sauce over everything. Serve with lime wedges and if desired, add a small sprinkle of queso cotija cheese blend.
Nutrition
Calories: 888kcal | Carbohydrates: 40g | Protein: 45g | Fat: 61g | Saturated Fat: 12g | Cholesterol: 136mg | Sodium: 1167mg | Potassium: 1141mg | Fiber: 3g | Sugar: 9g | Vitamin A: 428IU | Vitamin C: 42mg | Calcium: 77mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I love cilantro and I love grill chicken… so this recipe is absolutely calling my name!! Have to try this recipe soon 😉 Hope you have a great weekend 😉
Ah this looks so good! I am impressed by your dedication to this chicken, it looks like it really paid off!
Honey and lime is ALWAYS supa delish together, but throw some cilantro into the mix and HELLO flava-town! I am loving ALL the components of this dish, the juicy grilled chicken, quinoa, the salad and especially that sauce! Yumm! Pinned! Happy friday and Cheers!! 😉
This is definitely the perfect meal to kick off Friday with, Chelsea! I’m loving the cilantro lime! Sounds so delicious and zesty! And that honey lime chicken is the perfect topping. Love this! Happy weekend!
Its like you made this meal for me Chelsea!! I am starving right now and I can totally eat this for breakfast!! Looks really delish 🙂
This looks AWESOME!! The flavors sounds incredible!
Just printed this out, it looks so amazing and healthy too!
This looks perfect, Chelsea! I love all the flavors you added! So light, refreshing and the chicken look so juicy and delicious! Happy Friday! 🙂
Honey and lime is one of my FAVORITE flavah combos! The tangy and sweet gets my EVERY TIME. This chicken TOTALLY makes up for the lack of grilled goodness, and I could devour it RIGHT NOW. Pinned!
Oh yum! This chicken dish sounds just wonderful and I love how you topped it too!! Have a great weekend Chelsea!