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Spicy Honey-Lime Chicken

Spicy honey-lime chicken with a sweet heat marinade that turns into a caramelized glaze on the grill. Juicy grilled chicken with charred edges, bright lime zest, and a fresh cilantro finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken breasts or thighs Use boneless or bone-in; trim excess fat.
  • 0.25 cup honey
  • 0.25 cup lime juice
  • 2 lime lime zest Zest 2 limes.
  • 2 tbsp olive oil
  • 2 clove garlic Minced.
  • 1 tsp chili powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cumin
  • salt and pepper to taste Season the marinade to your preference.
  • fresh cilantro for garnish
  • lime wedges

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk honey, lime juice, lime zest, olive oil, garlic, chili powder, cayenne pepper, cumin, salt, and pepper until the mixture looks smooth and well combined (about 1–2 minutes).
Marinate
  1. Place chicken in a large zip-top bag and pour in the marinade, reserving 1/4 cup for basting.
  2. Seal and refrigerate for 30 minutes to 4 hours so the chicken absorbs the sweet heat.
Grill and glaze
  1. Preheat the grill to medium-high heat and lightly oil the grates.
  2. Grill chicken for 6-8 minutes per side, basting with the reserved marinade each time you flip, until the thickest part reaches 165°F and the glaze looks caramelized with visible char.
Rest and serve
  1. Transfer chicken to a plate and let it rest for 5 minutes so juices redistribute.
  2. Garnish with fresh cilantro and serve with lime wedges.

Notes

For the best caramelized glaze, brush the reserved marinade on during the flip rather than pouring it all at once. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months. For a lower-sugar option, use a sugar-free honey substitute in the same amount—keep an eye on browning because it can caramelize differently on the grill.