This honey lime chicken is coated in a delicious marinade and is sure to be a big hit every time you make it! Delicious on it’s own or served over rice or quinoa!
This honey lime chicken is a recipe that is not only delicious, but also healthy too. The chicken is coated in a tasty marinade that makes the chicken so flavorful and juicy!
The first time I made this honey lime chicken I had been eyeing the recipe for a while. I knew it was the perfect thing to make when I had some of my cousins over for dinner, and it did not disappoint. Everyone loved it then and we’ve made it a few times since then.
This honey lime chicken is simply scrumptious. The sweet honey lime marinade brings such a delicious flavor combination and this chicken is delicious served over a bowl of rice, quinoa, on a salad and more. I like to serve mine on top of cilantro lime rice (Just cook your rice according to the package directions to make 4 cups of white rice. Add 2 TBS fresh lime juice, and a handful – about 1/4 cilantro, chopped up. Then stir it all together)
Make sure not to overcook your chicken when you’re cooking it, you only need it to reach 165 degrees internally for chicken breasts, because you want to keep it nice and moist.
How to make Honey Lime Chicken?
First you’ll combine your honey, lime juice, minced garlic, teriyaki sauce and olive oil in a small bowl. Set aside about 1/4 of the marinade for later. Add your chicken to a container (with a lid or a ziplock bag) , and pour the marinade over your chicken. Allow it marinade for 1 hour, up to overnight.
Preheat the grill or stove top with a grill pan to medium high heat. Remove the chicken from the marinade and discard the marinade. Place chicken on the grill or a grill pan. Place the chicken on the grill and cook for about 6 minutes, then flip it over and cook for another 6 minutes, or until the chicken reaches an internal temperature of 165 degrees. Brush chicken with remaining marinade (that you previously set aside) occasionally as you cook it. Allow the chicken to rest for a few minutes before slicing it up and enjoying it over rice, or on a salad, or with some roasted vegetables.
What type of chicken meat should I use for honey lime garlic chicken?
You can use boneless chicken breast, boneless chicken thighs, or even bone in chicken thighs. You’ll need about 3 to 4 chicken breasts, or up to eight chicken thighs, depending on how big they are. The cooking times may need to be adjusted for chicken thighs, they may only need about 3-5 minutes per side, instead of 5-8 minutes. Cook them to 165 internally.
This honey lime chicken recipe is so good. It’s juicy tender chicken, that is absolutely delicious. It’s perfect for an easy weeknight dinner, or a back yard barbecue.
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Honey Lime Chicken
- 3-4 chicken breasts
- 2 TBS honey
- 3 TBS lime juice
- 1 TBS minced garlic
- 6 TBS teriyaki sauce
- 2 TBS olive oil
- Combine honey, lime juice, garlic, teriyaki sauce, and olive oil in a small bowl.
- Set aside 1/4 of the marinade.
- Pour remaining 3/4 of the marinade over the chicken in a container with a lid, or ziplock bag.
- Allow to marinate for 1 hour, up to overnight.
- Cook chicken on the grill, or grill pan, over medium high heat.
- Cook for about 6-8 minutes on each side, or until chicken reaches an internal temperature of 165 degrees.
- Baste chicken with remaining marinade as it cooks, or heat it up in small sauce pan to thicken and pour over the chicken if desired.
- Allow chicken to set for 5 minutes, then chop up and enjoy over rice, on a salad, etc.
Honey lime chicken first posted on February 28, 2013. Photos updated on May 18, 2020.
I have quite a few cousins. My dad was one of 8 children, and although my immediate family was small, most of my aunts and uncles each had a fair amount of children as well. So I think I have 30 something cousins on that side of the family. But on my mom’s side of the family I only have 7 cousins. This didn’t mean that I loved any of my cousins more or less than others, but it did mean I got to spend a lot of time with a few of my cousin’s on my mom’s side.
My mom grew up in Shelley, Idaho (a rural town outside of Idaho Falls). Until recently my grandmother lived in Idaho still, and only a few years ago did she move out of the house that my mom grew up in. Almost every summer we went up to my grandmother’s house for about a week with my mom, brother and I, mom’s sister and her kids. These are the cousin’s I invited over for dinner to enjoy this chicken.
We always have a fun time reminiscing. I don’t know if I was a weird child, or if I was trying to be funny but we did some silly things. Today we reminisced on eating grandma’s fresh raspberries (think right off the vine, raspberries and cream, and fresh jam!) and watching VH1’s top 10 count down (think Brittney Spears, Backstreet Boys and Blink-182). Needless to say we had a wonderful childhood.
Sandi Berrett says
This recipe looks so good, definitely going to try it!
jocelyn thompson says
hi do you have new recipes with seafood for chicken
Sorry, I’m not sure what you’re asking. We have a few seafood, fish, and shrimp recipes if you search with our search bar you should find them
What kind of sauce do you use, never heard of it?
Aimee Berrett says
Are you asking about the yoshidas sauce? I usually buy it at Costco, but I have also seen it at other grocery stores, smiths, winco, walmart, etc.
Ellen Garrett says
This is probably going to be our Sunday dinner, it sounds and looks amazing. I am delighted that you have such pleasant memories, by the way it is spelled Shelley.
I fixed the spelling.
And you’ll have to let me know what you think, once you try it!