Spicy honey lime chicken is our go-to for a quick, easy, healthy weeknight meal. Made with boneless chicken breasts and a sweet and spicy marinade, this simple recipe is going to be a star in your dinner rotation.
Adapted from Tara Teaspoon | Delicious Gatherings | Shadow Mountain, 2022
Oh hey! Just your works-for-everything, anytime, delicious chicken recipe here! I’m not kidding; you’ll come back to this honey lime chicken marinade every week. A little smoky, a little spicy, a tad sweet and citrusy, with a splash of umami savoriness—it’s the bomb!
This chicken is perfection grilled, or you can bake it, cut it up and make kebabs, or throw it in the slow cooker or Instant Pot for shredded chicken. And don’t throw out that marinade! Simmer it into a sauce and drizzle it over your entire plate.–Tara Teaspoon
Honey Lime Chicken FAQs
Can I make this with boneless chicken thighs or bone-in chicken?
Yes, definitely. You can make it with boneless thighs or bone-in legs, thighs, or breasts. Keep in mind that the cooking time will be longer for any of these options.
What should I serve with this chicken?
Try this chicken with a side of rice and grilled vegetables, or slice it up and serve it with tortillas and all your favorite taco toppings.
Can I use less honey? I’m not a fan of sweet dishes.
You sure can. Some of our testers felt the same way. Cut the honey in half–to two tablespoons–and you’ll be set.
I’m a little nervous about reducing the marinade. What about salmonella?
There’s no need to worry. Salmonella is killed at 150°F (65°C). Simmering the marinade takes care of that.
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Spicy Honey Lime Chicken
This sticky sweet grilled honey lime chicken is quick to put together, making it perfect for weeknight dinners.
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Using a sharp knife, cut each chicken breast in half horizontally to create a total of 6 thinner pieces. (If you purchased chicken cutlets, skip this step.)
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Place the chicken in a zip-top freezer bag or glass dish.
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In a medium bowl, whisk together the lime juice, honey, chipotle chili, adobo, onion powder, cumin, salt, and Worcestershire sauce. Pour the mixture over the chicken. Cover and refrigerate for at least 1 hour and up to 4 hours.
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Heat a grill or grill pan to medium heat. Oil the grill grates or pan.
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Remove the chicken from the marinade and transfer it to the grill or grill pan. If using the marinade as a sauce, transfer it to a saucepan and simmer for 15 minutes.
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Grill the chicken until cooked through to an internal temperature of 165°F (74°C), about 4 minutes per side.
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Serve drizzled with the cooked marinade sauce and topped with tomatoes and green salsa, if desired.
Instant Pot Shredded Honey Lime Chicken variation
No marinating is needed. Place all of the ingredients in an Instant Pot or multicooker with 1/4 cup of water. Cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes.
When the chicken is cool enough to handle, shred it into pieces. Simmer the juices until reduced and thickened. Strain it before serving, if desired.
Serving: 1portionCalories: 470kcal (24%)Carbohydrates: 22g (7%)Protein: 71g (142%)Fat: 10g (15%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 193mg (64%)Sodium: 992mg (43%)Potassium: 673mg (19%)Fiber: 1g (4%)Sugar: 19g (21%)Vitamin A: 262IU (5%)Vitamin C: 10mg (12%)Calcium: 51mg (5%)Iron: 3mg (17%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
Originally published September 26, 2022
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
David Leite
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