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
Summer means lots of grilling at my house, and I’m always looking for new ways to make weeknight dinners easier and more flavorful!
A good chicken marinade—like this one—has acid (lime juice), fat (olive oil), and something sweet (honey). I also add salt, herbs, and spices (like cumin and garlic) for even more flavor. Using all that, I made this honey lime chicken that’s packed with flavor. I also brush the chicken with some of the marinade while it grills to keep it juicy and extra tasty.
Ingredients
- Orange and Lime Juice: Fresh squeezed juice is hands down the best.
- Olive Oil: Use a good-quality olive oil for better flavor in the marinade.
- Soy Sauce: Use reduced-sodium to have control over the saltiness.
- Honey: Lightly spray your spoon with oil first—honey will slide right off.
- Cumin and Garlic: Use fresh garlic for the best flavor.
- Cilantro-Lime Quinoa: Rinse quinoa really well before cooking to remove the bitter flavor.
- Cilantro Lime Sauce: The sauce gets more flavorful as it sits!
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
- Prep Chicken: Cut chicken in half or pound it flat so it cooks evenly and soaks up more flavor.
- Oil Grill Grates: Rub oil on grill grates using tongs and a paper towel to stop sticking and get a nice sear.
- Preheat Grill: Heat grill all the way before cooking so the chicken stays juicy.
Rest Honey Lime Chicken: Cover chicken with foil and let it sit for 5–10 mins before cutting to keep it juicy.
Storage
Store chicken, quinoa, and sauce in their own sealed containers in the fridge for up to 3 days. Warm up chicken and quinoa before eating. Stir sauce before eating.
To freeze: Freeze chicken (no sauce) for up to 3 months. Let it defrost in the fridge, then warm it up.
Other Grilled Chicken Recipes
- Jamaican Jerk Tacos with a black bean salsa
- Mango Chicken with a mango salsa
- Peruvian Chicken with a side salad
- Chimichurri Chicken with the best sauce
- Pesto Chicken Tortellini simple and comforting
Honey Lime Chicken
Honey Lime Chicken is marinated in fresh citrus, honey, olive oil, and spices for unbeatable flavor in every bite!
Ingredients
Chicken
Cilantro-Lime Quinoa
- 2 cups chicken broth
- 1 cup quinoa
- 1/2 teaspoon minced garlic
- 1 lime
- 1/4 cup cilantro finely chopped
Optional Cilantro Lime Sauce
- 1 large (or 2 small) lime(s)
- 1 to 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 mayo full-fat
- 1/2 cup sour cream I use fat-free
Instructions
- Whisk together 3/4 cup orange juice, olive oil, 1/4 teaspoon lime zest, 1/4 cup lime juice, soy sauce, honey, cumin, and minced garlic in a bowl. Remove 1/3 cup of the marinade (put in an airtight container and refrigerate for later).
- Halve chicken breasts horizontally. Using a meat mallet or the bottom of a frying pan, pound breasts to even thickness (not super flat, just even in thickness). Season the chicken (both sides) with 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.
- Preheat a grill or grill pan to medium-high heat (about 400°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 halfway, or until chicken juices run clear and internal temperature is at 160–165°F. (at 160°F, carryover heat will take the chicken to 165°F). Tent chicken with foil and let stand 5–10 minutes before slicing against the grain.
- Thoroughly rinse the quinoa. Add the chicken broth, quinoa, and minced garlic to a small pot. Bring to a boil, reduce 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 2 tablespoons lime juice and cilantro. Season to taste with salt and pepper (I usually add 3/4 teaspoon salt and 1/4 teaspoon pepper).
- Sauce: Zest and juice 1–2 lime(s) 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.
- Divide quinoa evenly among plates/bowl. Top with grilled chicken. 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.
Recipe Notes
Note 1: Optional additions: Halved cherry tomatoes, thinly sliced or chopped avocado, additional lime wedges, additional chopped cilantro, heated (drained and rinsed) canned black beans, and/or queso cotija cheese blend.
Storage: Store leftover Honey Lime Chicken in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Reheat in the microwave or on the stovetop.
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 made this for dinner tonight and it was a big hit with my husband! I wish I had doubled the recipe. We devoured the whole thing between the two of us. This would make great lunch leftovers or meal prep. The sauce is delicious! I have a ton of sauce leftover so I will have to make the shrimp tacos or something else to eat with it. Thanks for a great dinner, Chelsea!
I am so thrilled to hear this! We definitely always have to double as well cause it’s such a hit! Thanks Briana! 🙂
I’m always looking for new chicken breast marinades to keep things exciting, so I made the chicken by itself and served with a nice big garden salad. Super delicious and fresh, full of flavour.
I’m so happy to hear this Amy! Thanks so much for your comment! 🙂
This recipe was DELICIOUS! We loved the sauce and served it with the quinoa. Yummy!
So glad to hear that! Thanks Brenda 🙂
Such great tips Chelsea! Thanks for sharing, this chicken sounds amazing 🙂
Thanks Alyssa! 🙂