Honey Lime Chicken

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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.

A bowl filled with honey-lime chicken served with quinoa, tomatoes, avocados, and black beans, creating a flavorful and wholesome meal.

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. 

A bowl containing the marinade with meat immersed in it, highlighting the marinating process that enhances the flavor.

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. 

A container of cilantro-lime dressing, a flavorful accompaniment to honey-lime chicken thighs, adding a zesty and refreshing touch to the dish.

 How To Make Honey Lime Chicken

  1. Mix Ingredients: Orange juice, olive oil, lime juice and zest, soy sauce, honey, cumin, and garlic. Reserve 1/3 cup and chill.
  2. Season Chicken: Place in a bag with marinade, and refrigerate for 30 minutes to 6 hours.
  3. Grill Chicken: On medium-high heat for 10-12 minutes, until it reaches 160-165°F. Discard used marinade.
  4. Rest Chicken: Under foil for 5-10 minutes before slicing. Use reserved marinade as sauce if desired.

A bowl filled with the finished chicken honey lime, generously coated with sauce, presenting a mouthwatering and delectable dish.

Tips For Success

  1. Prepare Chicken: Halve or pound chicken for even thickness to enhance marination and ensure even grilling.
  2. Oil Grill Grates: Use oil-drenched paper towels with tongs to oil grates for a good sear and to prevent sticking.
  3. Preheat Grill: Heat the grill thoroughly for a juicier chicken with a great char.
  4. Rest Honey Lime Chicken: Let cooked meat rest under foil for 5-10 minutes before cutting.

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Honey Lime Chicken

5 from 10 votes
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.
A bowl filled with honey-lime chicken served with quinoa, tomatoes, avocados, and black beans, creating a flavorful and wholesome meal.
Print Recipe

Honey Lime Chicken

A bowl filled with honey-lime chicken served with quinoa, tomatoes, avocados, and black beans, creating a flavorful and wholesome meal.
5 from 10 votes
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.
Course Dinner, Main Course
Cuisine American
Keyword honey lime chicken
Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings 4 servings
Chelsea Lords
Calories 888kcal

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 Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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18 Comments

  1. 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!

  2. This looks perfect, Chelsea! I love all the flavors you added! So light, refreshing and the chicken look so juicy and delicious! Happy Friday! 🙂

  3. 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 🙂

  4. 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!

  5. 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!! 😉

  6. 5 stars
    Ah this looks so good! I am impressed by your dedication to this chicken, it looks like it really paid off!

  7. 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 😉

  8. 5 stars
    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.

  9. 5 stars
    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!

    1. I am so thrilled to hear this! We definitely always have to double as well cause it’s such a hit! Thanks Briana! 🙂

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