Tangy Sweet Grilled Chicken

This honey lime chicken marinates in a sweet and tangy sauce that transforms ordinary chicken into a mouthwatering meal your family will request again and again. The delicious blend of honey, lime, and teriyaki creates chicken that's equally perfect for weeknight dinners or weekend gatherings.

I first made this recipe during a busy week when I needed something quick yet impressive. The aroma of lime and honey filled my kitchen, and now my family cheers whenever they see me pulling out the marinade ingredients.

Ingredients

• Chicken breasts: Quality matters here. Choose fresh, evenly sized pieces for consistent cooking.
• Honey: Adds natural sweetness and helps create a beautiful caramelization.
• Lime juice: The fresh acidity balances the sweet honey perfectly.
• Minced garlic: Provides essential aromatic flavor foundation.
• Teriyaki sauce: Brings umami depth and slight saltiness.
• Olive oil: Helps distribute flavors and prevents sticking during cooking.

Step-by-Step Instructions

Make the marinade:

Combine honey, lime juice, minced garlic, teriyaki sauce, and olive oil in a small bowl. Whisk thoroughly until completely integrated. The marinade should have a glossy appearance and smooth consistency. This step is crucial for ensuring all flavors are evenly distributed throughout the chicken.

Reserve marinade portion:

Set aside approximately 1/4 of the marinade in a separate container. This reserved portion will be used for basting during cooking or as a finishing sauce. Never reuse marinade that has touched raw chicken without cooking it thoroughly first.

Marinate the chicken:

Pour the remaining 3/4 of the marinade over chicken breasts in a container with a lid or ziplock bag. Ensure each piece is fully coated by turning the chicken several times in the marinade. Seal container and refrigerate for at least 1 hour. For deeper flavor penetration, marinate overnight in the refrigerator.

Grill the chicken:

Preheat your grill or grill pan to medium high heat. Remove chicken from marinade and place on hot grill surface. Cook approximately 6 to 8 minutes on first side until grill marks appear and chicken releases easily from the surface.

Finish cooking and baste:

Flip chicken and cook another 6 to 8 minutes on second side. Brush reserved marinade over chicken during the last few minutes of cooking. Continue cooking until chicken reaches an internal temperature of 165 degrees when tested with a meat thermometer at the thickest part.

Rest and serve:

Remove chicken from heat and allow to rest for 5 minutes. This crucial resting period allows juices to redistribute throughout the meat for maximum tenderness. Slice chicken against the grain and serve over rice, quinoa, or in your preferred presentation.

Pin it

The lime juice in this recipe is truly the secret star. I discovered through multiple testings that fresh lime juice makes a noticeable difference compared to bottled varieties. The brightness cuts through the sweetness of honey and creates a perfectly balanced flavor profile that even my pickiest eater enjoys.

Versatile Serving Options

This honey lime chicken shines in so many different applications. Serve it traditionally over fluffy white rice or quinoa with the extra sauce drizzled on top. It also makes incredible meal prep for weekday lunches when sliced and added to salads with avocado and black beans. For a low carb option, pair with roasted vegetables or wrap in lettuce cups with additional lime wedges.

Storage and Leftovers

The cooked chicken stores beautifully in an airtight container in the refrigerator for up to 3 days. I often make a double batch specifically for leftovers. The flavor actually intensifies overnight, making next day lunches even more delicious. To reheat, warm gently in a covered skillet with a tablespoon of water to maintain moisture, or enjoy cold in salads and wraps.

Time-Saving Shortcuts

When time is limited, you can still enjoy this recipe with a few adjustments. For quicker preparation, pound chicken breasts to even thickness which significantly reduces cooking time. You can also use a quick marinade method by scoring the chicken with shallow cuts and marinating at room temperature for just 20 minutes. While overnight marinating provides optimal flavor, this shortcut still delivers delicious results when you're in a hurry.

Flavor Variations

The base recipe is fantastic as written, but I love experimenting with small additions depending on what I have available. Adding a tablespoon of grated ginger creates an Asian-inspired variation that pairs beautifully with vegetable stir fry. For a spicy kick, incorporate a teaspoon of sriracha or red pepper flakes into the marinade. During summer months, I often add chopped fresh herbs like cilantro or basil in the final minutes for a seasonal twist.

Pin it

This recipe showcases how a few simple ingredients can create big flavors. It's bound to become a new family favorite!

Frequently Asked Questions

→ How long should I marinate the honey lime chicken?

For best results, marinate the chicken for at least 1 hour, but you can leave it overnight for maximum flavor absorption. The honey and lime juice tenderize the meat while infusing it with sweet-tangy notes.

→ Can I use chicken thighs instead of breasts?

Yes! The recipe notes that you can substitute 6-8 chicken thighs depending on their size. Thighs often stay juicier than breasts and work beautifully with this marinade.

→ What can I serve with honey lime chicken?

This versatile chicken pairs wonderfully with rice, quinoa, or a fresh salad. You can also serve it with roasted vegetables, in tacos, or as part of a grain bowl for a complete meal.

→ Can I cook this chicken in the oven instead of grilling?

Absolutely! While grilling provides nice char marks and smoky flavor, you can bake the chicken at 375°F (190°C) for approximately 20-25 minutes or until it reaches an internal temperature of 165°F (74°C).

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C). Using a meat thermometer is the most reliable method to ensure it's perfectly cooked without drying out.

→ Can I make the marinade ahead of time?

Yes! The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator until ready to use with your chicken.