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Honey-Lime Chicken

Fresh and flavorful marinated Honey-Lime Chicken is marinated in a mix of fresh lime, fresh 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
Calories 888kcal
Author Chelsea Lords



  • 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


  • 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.


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