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Spicy Honey-Lime Chicken

Spicy honey-lime chicken with a sweet heat marinade and caramelized glaze, grilled until juicy and deeply charred at the edges. Juicy grilled chicken is basted with reserved marinade and finished with fresh cilantro and lime wedges for bright, smoky flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken breasts or thighs
Honey-Lime Marinade
  • 0.25 cup honey
  • 0.25 cup lime juice
  • 2 limes (zest)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cumin
  • salt and pepper to taste
Finish
  • fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together honey, lime juice, lime zest, olive oil, garlic, chili powder, cayenne, cumin, salt, and pepper until smooth and fragrant (looks glossy from the honey and evenly speckled with spices).
  2. Place chicken in a large zip-top bag and pour in the marinade, reserving 1/4 cup for basting (ensure chicken is fully coated, with no dry spots).
Marinate
  1. Refrigerate for at least 30 minutes or up to 4 hours (cover and keep the bag flat so the marinade coats evenly).
Grill and glaze
  1. Preheat grill to medium-high heat and lightly oil the grates (wait until hot so the first contact creates clear grill marks).
  2. Grill chicken for 6-8 minutes per side, basting with the reserved marinade during grilling, until internal temperature reaches 165°F (look for caramelized glaze, visible char edges, and juices running clear).
Rest and serve
  1. Let the chicken rest for 5 minutes off the heat so juices redistribute (it should look slightly set and glossy under the glaze).
  2. Garnish with fresh cilantro and lime wedges and serve (finish with bright green herbs and yellow-green lime color against the charred glaze).

Notes

Pro tip: reserve the 1/4 cup basting marinade before it touches raw chicken, and baste during grilling only after chicken is on the grill. Refrigerate leftovers up to 3 days; freeze cooked chicken up to 2 months. For a lower-sodium option, use reduced-salt chili powder or cut back on added salt while keeping pepper and spices for flavor.