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Honey and lime juice do opposite jobs in this marinade - the acid tenderizes the chicken while the sugar in the honey caramelizes on the grill, creating char marks that are actually sweet rather than just charred. Cumin and chili powder round it out with a smoky warmth that keeps this from tasting like a dessert glaze gone wrong.
Prep Time
40 min
Per serving
280kcal
Calories
34g
Protein
14g
Cook Time
14 min
Servings
4 people
Difficulty
easy
Carbs
9g
Fat
12g
Sugar
Follow step-by-step with voice guidance.
In a bowl, whisk together the lime juice, honey, olive oil, minced garlic, cumin, chili powder, salt, and black pepper to make the marinade.
Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them, turning to coat. Refrigerate for at least 30 minutes (up to 4 hours).
Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
Remove the chicken from the marinade, letting excess drip off, and grill for 6-7 minutes per side, until charred and cooked through, reaching an internal temperature of 74°C (165°F).
Let the chicken rest for 5 minutes before slicing.
Garnish with fresh cilantro and lime wedges before serving.
Don't Overmarinate: More than 4 hours in this acidic, honey-based marinade can start to break down the chicken's texture and make it mushy rather than tender - stick within the recommended window. Watch for Flare-Ups: The honey in the marinade can caramelize quickly and burn if the grill is too hot, so keep an eye on the chicken and move it to a cooler part of the grill if needed. Let the Chicken Rest Before Slicing: A short rest after grilling keeps the juices locked in rather than spilling out onto the cutting board.
A minimum of 30 minutes adds good flavor, but avoid going beyond 4 hours since the acid in the lime juice can start to make the chicken texture mushy over time.
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