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Five chicken breast pieces with grill marks on a platter, topped with halved cherry tomatoes, scallions, and cilantro.
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5 / 3 votes

Spicy Honey Lime Chicken

This sticky sweet grilled honey lime chicken is quick to put together, making it perfect for weeknight dinners.
Prep Time15 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Course: Entree
Cuisine: American
Servings: 4 to 6 servings
Calories: 470

Ingredients

  • 3 large (about 2 pounds) chicken breasts, or substitute 6 thinly sliced chicken cutlets
  • 1/2 cup fresh lime juice (from 4 to 5 limes)
  • 1/4 cup honey
  • 1 chipotle chili in adobo, finely minced
  • 2 teaspoons adobo sauce, from canned chipotle in adobo
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 tablespoon Worcestershire sauce
  • Oil, for the grill
  • Cherry tomatoes, for serving (optional)
  • Fresh green salsa, for serving (optional)
US - Metric

Instructions

  • 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.)
  • Place the chicken in a zip-top freezer bag or glass dish.
  • 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.
  • Heat a grill or grill pan to medium heat. Oil the grill grates or pan.
  • 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.
  • Grill the chicken until cooked through to an internal temperature of 165°F (74°C), about 4 minutes per side.
  • Serve drizzled with the cooked marinade sauce and topped with tomatoes and green salsa, if desired.

Notes

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.

Nutrition

Serving: 1portion | Calories: 470kcal | Carbohydrates: 22g | Protein: 71g | Fat: 10g | Saturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 193mg | Sodium: 992mg | Fiber: 1g | Sugar: 19g