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–+ servings
Carmen Spillette

Hot Honey Cilantro Lime Chicken

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Hot honey on grilled chicken changed everything for me. This hot honey cilantro lime chicken is sweet, a little spicy, and so bright from the lime and cilantro that it tastes like summer. One bowl. One hour in the fridge. Grill. Done.
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Prep Time 5 minutes
Cook Time 15 minutes
marinating time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Mains
Cuisine: American
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 boneless skinless chicken breasts
  • ¼ cup hot honey (regular honey works but hot honey is the move
  • 2 tablespoons soy sauce
  • Zest and juice of 2 limes about 4 tablespoons juice — do not skip the zest
  • Handful of fresh cilantro finely chopped (about ¼ cup)
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • For serving:
For serving
  • Drizzle of hot honey
  • Extra fresh cilantro roughly chopped
  • Lime wedges

Method
 

  1. Make the marinade. In a large bowl or zip-lock bag, combine the hot honey, soy sauce, lime zest, lime juice, chopped cilantro, minced garlic, olive oil, salt, pepper, paprika, and chili powder. Mix well until combined.
  2. Marinate. Add the chicken to the marinade and toss to coat every piece fully. Seal the bag or cover the bowl and refrigerate for at least 1 hour. Four hours is the sweet spot. 8 hours maximum. The lime acid will start to break down the texture if you go longer.
  3. Preheat the grill. Heat your grill to medium-high, around 400°F.
  4. Grill. Remove chicken from the marinade. Grill for 6 to 7 minutes per side without moving it around. Let it sit and develop those grill marks.
  5. Check the temp. You're looking for an internal temperature of 165°F. Pull it at 162°F if you're using a thermometer. It'll carry over while resting.
  6. Rest. Let the chicken rest for 5 minutes before slicing. Do not skip this. All those juices redistribute and the difference is real.
  7. Serve. Drizzle more hot honey at the top and serve with fresh cilantro and lime wedges.

Notes

STORAGE AND REHEAT 

  • Fridge: Airtight container up to 4 days. Slice before storing- it reheats faster and goes straight into whatever you are building.
  • Reheat: Skillet over medium heat for 2 to 3 minutes per side. Microwave in 30-second intervals with a splash of water to keep it from drying out. Air fryer at 375°F for 3 minutes works well too.
  • Freezer: Freeze cooked sliced chicken up to 3 months. Thaw overnight in the fridge and reheat in a skillet.
  • Meal prep note: The flavour deepens by day two. It is genuinely better the next day.
 

TOP TIPS

  • Zest before you juice. Always. You cannot zest a squeezed lime. I have learned this the hard way more than once.
  • The hot honey ratio matters. I tested this with more and with less. More than ¼ cup and the sugars burn before the chicken is cooked through. This amount caramelizes perfectly.
  • Marinate in a zip-lock bag, not a bowl. It coats more evenly, takes up less fridge space, and you can just flip the bag once or twice while it marinates.
  • Rest time is not optional. Five minutes off the grill before you cut in. Cut too early and all the juice runs out. I know it smells incredible. Wait.

Nutrition

Calories: 340kcalCarbohydrates: 13gProtein: 19gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 111mgSodium: 816mgPotassium: 276mgFiber: 0.4gSugar: 12gVitamin A: 353IUVitamin C: 1mgCalcium: 17mgIron: 1mg

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