Honey Lime Chicken Marinade
Honey Lime Chicken Marinade is made with fresh citrus, honey, olive oil, and spices for unbeatable flavor in every bite!
Servings: 4 servings
Cost: $17.82
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.
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