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This Grilled Honey Lime Chicken is so simple and incredibly flavorful. Chicken thighs are marinated in a ginger and garlic, honey-lime marinade before being grilled to perfection. Serve as is or slice and add to a rice bowl!
Years ago, a friend gave me this recipe and since then, I’ve made it countless times. Over the years, I’ve played around with it, cutting back on the honey, upping the garlic and ginger so that it was a smidge healthier without sacrificing any of the flavor. Honey lime chicken is sticky, sweet and unbelievably good. During the warmer months it has become a staple recipe because it’s delicious, super easy and everyone loves it.
I like to serve it over a blend of cauliflower and sticky rice and next to my pineapple teriyaki salad. It truly is one of my favorite recipes!
To Make This Grilled Honey Lime Chicken You Will Need:
- garlic – Fresh garlic adds a distint punchy flavor.
- ginger paste – Found in most produce sections, adds a pungent, spicy and sweet flavor.
- honey – Lends sweetness, flavor and is what gives the chicken that stickiness when grilled.
- low-sodium soy sauce – Or use low-sodium tamari or coconut aminos.
- lime zest and juice – Adds bright citrusy flavor. You’ll need both the zest and juice.
- sriracha – Lends incredible flavor and I find that it isn’t overly spicy in this recipe.
- avocado oil – Lends fat and flavor.
- kosher salt – Enhances the flavors in this marinade.
- boneless skinless chicken thighs – Lend more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.
- cornstarch – Helps thicken the reserved marinade for brushing over chicken once grilled.
In a large bowl, measure and add; 4 cloves grated fresh garlic, 1 tablespoon ginger paste, 1/4 cup honey, 3 tablespoons low-sodium soy sauce, zest of 1 large lime, 1/4 cup lime juice, 1 tablespoon sriracha, 1 teaspoon avocado oil, and 3/4 teaspoon kosher salt.
Whisk well to combine.
Reserve 4 tablespoons and set this off to the side. This will be brushed onto the chicken after it has been grilled.
Add 1½ pounds of boneless skinless chicken thighs to the remaining marinade.
Toss to coat well and then let sit for 20 to 25 minutes.
After 10 minutes of the chicken marinating, clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.
Preheat your grill to 500°F (or 260°C).
Meanwhile, add 1/2 teaspoon cornstarch to the 4 tablespoons of reserved marinade. Stir to combine.
Heat over medium until it begins to bubble. Simmer until thickened slightly, then remove off of the heat and set off to the side.
Once your grill has preheated, place the marinated chicken thighs onto the hot grates, close the lid and grill for 4 minutes. Loosen the chicken using tongs before turning, close the lid and continue grilling for 3 to 4 minutes or until fully cooked.
Once fully cooked, remove from grill and transfer to a cutting board. Brush with the reserved glaze, tent with foil and let rest for a few before slicing and/or serving.
You can serve this as is next to couscous, rice or cauliflower rice, a vegetable or salad. However, I like to make this into a rice bowl.
Make The Rice Bowl:
I make a blend of cauliflower rice and sticky rice (read about that in this post) and add a serving to a shallow bowl. Add a serving of this pineapple teriyaki salad next to the rice and then add the sliced honey lime chicken on top. Lastly, add a squeeze fresh lime juice and sprinkle some sliced green onions on top.
Enjoy! And if you give this Grilled Honey Lime Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Grilled Honey Lime Chicken
Grilled Honey Lime Chicken is so simple and incredibly flavorful. Chicken thighs are marinated in a ginger and garlic honey lime marinade before being grilled to perfection. Serve as is or slice and add to a rice bowl.
FOR THE GRILLED CHICKEN:
- 4 cloves garlic, grated
- 1 tablespoon ginger paste
- 1/4 cup honey
- 3 tablespoon low-sodium soy sauce, or use coconut aminos or low-sodium tamari
- 1 large lime, zested
- 1/4 cup lime juice, freshly squeezed
- 1 tablespoon sriracha
- 1 teaspoon avocado oil, plus more for grill grates
- 3/4 teaspoon kosher salt
- 1½ pounds boneless skinless chicken thighs
- 1/2 teaspoon cornstarch
FOR THE GRILLED CHICKEN:
-
In a large bowl, measure and add; grated garlic, ginger paste, honey, low-sodium soy sauce, lime zest, lime juice, sriracha, avocado oil, and kosher salt. Whisk well to combine.
-
Reserve 4 tablespoons and set this off to the side. This will be brushed onto the chicken after it has been grilled.
-
Add the chicken thighs to the remaining marinade, toss well to coat and let sit on the counter for 20 to 25 minutes. After 10 minutes of the chicken marinating, clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.
-
Preheat your grill to 500°F (or 260°C).
-
Meanwhile, add the cornstarch to the reserved marinade. Stir to combine. Heat over medium until it begins to bubble. Simmer until thickened slightly, then remove off of the heat and set off to the side.
-
Once your grill has preheated, place the marinated chicken thighs onto the hot grates, close the lid and grill for 4 minutes. Loosen the chicken using tongs before turning, close the lid and continue grilling for 3 to 4 minutes or until fully cooked.
-
Once fully cooked, remove from grill and transfer to a cutting board. Brush with the reserved glaze, tent with foil and let rest for a few before slicing and/or serving.
Note: Nutritional information is for the chicken only and does not include rice, salad or any toppings.
Serving: 1serving, Calories: 198kcal, Carbohydrates: 14g, Protein: 23g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 739mg, Potassium: 342mg, Fiber: 0.2g, Sugar: 12g, Vitamin A: 38IU, Vitamin C: 7mg, Calcium: 20mg, Iron: 1mg
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Laurie McNamara
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