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Grilled Honey Lime Chicken

Grilled honey lime chicken with a sweet-tangy glaze and caramelized surface. Juicy chicken breasts marinated in honey, lime, garlic, and spices, then grilled until 165°F and glazed in the final minutes.
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Prep Time 15 minutes
Cook Time 14 minutes
marinating 30 minutes
Total Time 59 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless, skinless chicken breasts About 6 oz each.
  • 3 tbsp honey
  • 3 tbsp fresh lime juice About 2 limes.
  • 1 tsp lime zest
  • 2 tbsp olive oil
  • 3 garlic cloves Minced; about 3 cloves.
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes Optional.
  • 0.25 fresh cilantro For garnish.
  • 0.25 lime slices For garnish.

Equipment

  • 1 grill pan
  • 1 grill

Method
 

Make the honey lime marinade
  1. In a small bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, smoked paprika, cumin, salt, black pepper, and red pepper flakes until fully combined.
  2. Add chicken breasts to a zip-lock bag or shallow dish and pour the marinade over them, turning to coat evenly.
Marinate
  1. Seal and refrigerate the chicken for at least 30 minutes, or up to 4 hours, for deeper flavor.
Grill the chicken and glaze
  1. Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates.
  2. Remove chicken from the marinade and place it on the grill.
  3. Grill for 6–7 minutes per side until grill marks form and the internal temperature reaches 165°F.
  4. During the last 2 minutes, brush the remaining marinade over the chicken and let it caramelize into a sticky glaze.
  5. Rest the chicken for 5 minutes before serving.
  6. Garnish with fresh cilantro and lime slices, then serve immediately.

Notes

For the stickiest glaze, keep the grill at steady medium-high heat and brush on the reserved marinade only in the final 2 minutes so it caramelizes instead of burning. Refrigerate leftovers in a sealed container for up to 3 days (freeze cooked chicken up to 2 months). For a lighter option, use reduced-sugar honey or a honey substitute and expect a slightly less caramelized finish.