Grilled Honey Lime Chicken

May 8, 2012

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This Grilled Honey Lime Chicken is so amazing that it’s likely to leave you speechless! Be sure to properly marinate and grill it, don’t settle for an hour or two of marinating and follow tips listed at bottom of recipe for properly grilled chicken.

I made this recipe because I love chicken for dinner and I wanted a new recipe to add to the rotation. This is an exciting one that I’m certain is going to be made in my home quite frequently. All of the flavors of this simple marinade blend so perfectly together and compliment the chicken amazingly well.

If you have leftovers – which is unlikely, they would make an incredible filling for tacos. I hope you love this recipe!

5 from 1 vote

Grilled Honey Lime Chicken

Easy to make deliciously bright and flavorful marinated and grilled chicken.
Servings: 4
Prep10 minutes
Cook10 minutes
Ready in: 20 minutes


  • 1.5 - 2 lbs boneless skinless chicken breast halves or chicken thighs
  • 1/4 cup fresh lime juice
  • 2 tsp lime zest
  • 1/4 cup honey
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • 2 Tbsp minced fresh cilantro (optional)


  • If chicken isn't an even thickness then place chicken in a large ziploc bag and seal bag. Using the flat side of a meat mallet, pound chicken to an even thickness.
  • Place chicken in a non-reactive dish in a single layer. In a mixing bowl whisk together remaining ingredients. Reserve 2 Tbsp of the mixture in a non-reactive, airtight container in the refrigerator. Pour remaining mixture over the chicken, cover dish and allow to marinate 2 - 6 hours.
  • Preheat grill to medium high heat. Once preheated, brush grill lightly with olive oil. Place chicken on grill and cook (with lid closed) 5-8 minutes per side until juices run clear (cook time depends on the thickness of the chicken, internal temp should register to 160 when done), baste each side of chicken with reserved marinade during the last minute of cooking. For juicier chicken, plate chicken, cover with foil and allow to rest 5 minutes. Serve immediately.


  • Notes for better grilled chicken: don't flip chicken over and over again, it only needs to be flipped once, and if you like the cross marks as pictured you can flip it a second time during the last minute of cooking.
  • For the mouth watering grill marks brush the grill with olive oil before cooking and then when flipping to opposite side, this also prevents sticking as well.
  • Don't press down on chicken when grilling or poke continuously, this will release the juices and that delicious marinade.
  • Don't overcook or chicken will be tough, for tender chicken cook until internal temperature registers at 160 degrees on an instant read thermometer. Don't lift grill lid more than necessary.



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  • Jenni

    I make this fantastic dish ALL. THE. TIME. Everyone, I repeat, everyone LOVES it. Even my picky family members who constantly complain about my food because it tends to be out of their comfort zone (but I LIKE to make interesting things lol!). My little brother actually wrote a poem about it. No kidding.

    I’d like to share one thing on how this can be prepared in a pinch. One day I needed to make this for houseguests but didn’t have any marinaded chicken on hand. If you thaw the chicken and then cook it in a pan with the honey-lime marinade, it flavors it well. Not like marinading it, but it will more than do when you need to make a great chicken recipe but don’t have a lot of time.

    However, I do advise doing it the right way whenever possible. It’s the best when marinaded. ;)

    • Jaclyn

      Jaclyn Bell

      I’m excited to hear you make this all the time and everyone loves it! Thanks so much for your comment Jenni!

  • Cortney

    This looks great! If I marinade the chicken longer than 8 hours will it become tough because of the lime or will it be okay?

    • Jaclyn

      Jaclyn Bell

      I probably wouldn’t recommend it, I’ve heard it can make it sort of mushy or tough after that long so I’d try and stick within the 8 hours. I hope you love it if you do make it Corntney!