Spicy Honey Lime Chicken (Printable version)
Tender chicken breasts infused with a sweet, tangy honey-lime glaze topped with a spicy hint.
# 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
# How to Prepare:
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.
03 - Preheat grill or grill pan over medium-high heat.
04 - Remove chicken from marinade, allowing excess to drip off. Discard remaining marinade. 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, then slice if desired.
06 - Garnish with fresh cilantro and lime wedges before serving, if desired.
# Expert advice:
01 -
- The marinade comes together in under five minutes but tastes like you spent forever planning it
- Leftovers make incredible tacos, salad toppings, or just straight from the fridge midnight snacks
02 -
- Dont marinate longer than 4 hours or the lime will start breaking down the chicken texture
- Letting the chicken rest after cooking is the difference between juicy and dry
03 -
- Pound the chicken to even thickness before marinating so every piece finishes at the same time
- Make double the marinade and reserve half before adding the chicken to use as a sauce later