Grilled Honey Lime Chicken for Easy Summer Nights
Okay, real talk. By the middle of June my brain has officially clocked out of cooking anything that needs the oven. It is too hot, the kids want to be outside until the streetlights come on, and I want dinner to feel like a tiny party, not a chore. This grilled honey lime chicken is the thing I keep coming back to, because it tastes like way more effort than it actually takes.
The marinade is sweet and a little tangy with just enough garlic to make the whole backyard smell amazing. I have made it on busy Tuesdays and I have made it for a crowd, and it has never once let me down. If you only try one new thing this summer, let it be this.
Heads up, some of the links below are affiliate links, which just means if you grab something I get a tiny commission at no extra cost to you. Only things I actually use made the cut.
Why you will love it
It is genuinely fast. Ten minutes of prep, a quick marinade while you wrangle everyone into the backyard, and dinner is done in about twelve minutes on the grill. The honey gives it those gorgeous caramelized edges, the lime keeps it bright, and it works on thighs or breasts depending on what is in your fridge.
It is also a sneaky crowd pleaser. My pickiest kid eats it without negotiation, and it is just as happy next to a pile of grilled corn as it is sliced over a salad for lunch the next day. Leftovers, if you somehow have them, are a gift.
Grilled Honey Lime Chicken
Ingredients
Method
- In a bowl, whisk together the honey, lime juice, olive oil, garlic, lime zest, salt, pepper, smoked paprika, and red pepper flakes until smooth.
- Set aside 3 tablespoons of the marinade in a separate small bowl. This is your safe brush for the end, so keep it away from the raw chicken.
- Add the chicken to the remaining marinade, turn to coat, and let it sit at least 30 minutes, or up to 4 hours in the fridge.
- Heat the grill to medium high, around 400 degrees, and oil the grates so nothing sticks.
- Grill the chicken 5 to 6 minutes per side, until it reaches 165 degrees in the thickest part. Brush with the reserved marinade in the last 2 minutes.
- Let the chicken rest 5 minutes, then top with chopped cilantro and serve with lime wedges.
Notes
Ingredients
Here is everything you need. Nothing fancy, and most of it is probably already in your kitchen.
- 2 lbs boneless skinless chicken thighs or breasts
- 1/3 cup honey
- 1/4 cup fresh lime juice (about 3 limes)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp lime zest
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional, but I always)
- 2 tbsp fresh cilantro, chopped, for garnish
A good citrus squeezer makes the lime juice part take about thirty seconds, and it is one of those cheap tools I reach for constantly once it lives in the drawer.
Step by step instructions
Whisk the honey, lime juice, olive oil, garlic, lime zest, salt, pepper, smoked paprika, and red pepper flakes together until smooth. Before the chicken goes anywhere near it, scoop out about 3 tablespoons of the marinade into a separate bowl. That is your safe brush for the end, so keep it away from the raw chicken.
Add the chicken to the rest of the marinade, turn it to coat, and let it sit at least 30 minutes. If you have time to let it hang out for a few hours in the fridge, even better, but I rarely do and it still tastes incredible.
Heat the grill to medium high, around 400 degrees, and oil the grates. Grill the chicken 5 to 6 minutes per side until it hits 165 degrees in the thickest part. Brush on that reserved marinade in the last couple of minutes for the prettiest, stickiest edges. A little instant read thermometer takes all the guesswork out, which matters when you are also refereeing a sprinkler situation.
Let it rest about 5 minutes so the juices settle, then shower it with cilantro and serve with extra lime wedges. A sturdy pair of grill tongs makes the flipping drama free.
Tips, variations, and make ahead
You can mix the marinade and add the chicken the night before, then it is ready to throw on the grill the second you walk in the door. That is my favorite way to make a weeknight feel handled.
No grill, no problem. A grill pan or a hot cast iron skillet on the stove gives you those same caramelized edges. You can also broil it for the last minute or two if you want a little extra char. Want it spicier, double the red pepper flakes. Want it for a crowd, the recipe doubles beautifully, just give the chicken room on the grill so it sears instead of steams.
Leftovers keep in the fridge for about 4 days and reheat well. I love slicing the cold chicken over greens with a little extra lime squeezed on top for an actually exciting desk lunch.
Quick recipe details
Prep time: 10 minutes. Marinate time: 30 minutes or up to 4 hours. Cook time: 12 minutes. Servings: about 5. Storage: keep leftovers in an airtight container in the fridge up to 4 days.
The takeaway
This is the kind of recipe that makes a regular Tuesday feel a little bit like vacation. Sweet, tangy, smoky, and done before anyone has time to ask what is for dinner. Make it once and I have a feeling it lands on your summer rotation right next to mine.
If you make it, come back and tell me how it went, drop it in the comments, I read every single one.
So glad you are here.
xo, Pam
