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.
6 boneless
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.
¼ cup hot honey (regular honey works, 2 tablespoons soy sauce, Zest and juice of 2 limes, Handful of fresh cilantro, 3 cloves garlic, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon chili powder
Preheat the grill. Heat your grill to medium-high, around 400°F.
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.
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.
Rest. Let the chicken rest for 5 minutes before slicing. Do not skip this. All those juices redistribute and the difference is real.
Serve. Drizzle more hot honey at the top and serve with fresh cilantro and lime wedges.
Drizzle of hot honey, Extra fresh cilantro, Lime wedges
