I’m a big fan of Tex-Mex, and there’s just something about grilling that makes it all taste even better. In this easy, budget-friendly Grilled Honey Lime Chicken recipe, boneless chicken thighs are marinated with a zesty blend of lime juice, honey, and bold spices. Then a quick turn on the grill gives them an irresistible smokiness and char that makes every bite pop. I like serving this fun, juicy, and downright delicious chicken over rice with some grilled veggies on the side, but it’s just as good tossed into a salad or wrapped in a tortilla!
There’s nothing complicated about this grilled honey lime chicken, which is why it ends up in my summer dinner rotation again and again. It’s just boneless chicken thighs, a quick marinade made with pantry staples, including lime juice, honey, a little oil, and some warm spices like cumin, chili powder, and paprika. The chicken soaks up all the Southwestern-inspired flavor, then gets those perfect charred edges on the grill. It’s sweet, tangy, smoky, and juicy in all the right ways. Even when I don’t feel like cooking, this one’s easy enough to say yes to, and I’m always glad I did!
I use boneless, skinless chicken thighs in this recipe since they’re one of the most affordable cuts (and are full of flavor). If you want to save even more money, bone-in thighs work too! They’ll take a bit longer to cook, but they’re just as tasty. You can also use chicken breasts if that’s what you’ve got on hand. I recommend pounding them to ½-¾ inch thick (like we do in our grilled chicken recipe) before marinating, so they cook evenly on the grill.
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Gather all of your ingredients and preheat your grill to 375°F.
Marinate the chicken: In a bowl or ziplock bag, add 4 boneless and skinless chicken thighs, ¼ cup lime juice, 3 Tbsp honey, 1 Tbsp vegetable oil, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin, ½ tsp chili powder, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. If using a bag, seal it well and gently massage the chicken thighs to ensure they’re fully coated. Let the chicken marinate in the honey lime chicken marinade for 30 minutes.
Grill the chicken: Once the grill is nice and hot, add the marinated chicken thighs and grill for 6-7 minutes.
Use kitchen tongs to flip the chicken over and cook for a further 6-7 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F. Once cooked, remove the chicken from the grill and sprinkle with 2 Tbsp freshly minced cilantro. Serve and enjoy!
With its Tex-Mex–inspired flavors, I often serve this grilled honey lime chicken with some sort of rice and extra lime wedges for freshness. Our arroz verde (green rice) is a dream pairing, and a drizzle of lime crema on top takes it over the edge. Round out the meal with a fresh street corn salad or grilled vegetables and call it done! I’ve also sliced the chicken up and used it in our taco salad (in place of the ground beef), and I must say, it works beautifully.
Leftover grilled honey lime chicken will keep in the fridge for up to 3-4 days. To freeze, let it cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat gently in a skillet over medium-low heat, in the oven at 350°F, or back on the grill until heated through. I’d let any frozen chicken thaw in the fridge overnight before reheating for the best results.
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