Description
This fresh, simple marinade adds such amazing flavor to this juicy chicken! Enjoy it on its own, or add it to nachos, burrito bowls, salads, and more. It’s always a huge hit!
Ingredients
Scale
For The Honey-Lime Chicken
- 1 pound boneless, skinless chicken breast or thighs, pounded to 1/2-3/4 inch thickness
- 2 teaspoons lime zest (zest of 1 lime)
- 4 Tablespoons fresh lime juice (juice of 1 limes)
- 3 Tablespoons honey (or agave)
- 1 Tablespoon oil (avocado oil, olive oil, etc.)
- 1 clove garlic, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- Optional: 2-4 Tablespoons minced cilantro
- Additional oil, for the pan or grill.
Instructions
For The Honey Lime Chicken:
- Prep Chicken. If you haven’t already, pound the chicken out to an even thickness (1/2-3/4 inch). Place the chicken breast in a zip-top bag or clean food storage container with a lid.
- Combine. In a small bowl, whisk together lime zest, lime juice, honey, oil, garlic, salt, pepper, chili powder, and cilantro (if using). Whisk together and taste. Add additional honey, salt, or chili powder, as desired.)
- Marinate. Pour the marinade over the chicken in the bag or container and zeal the bag or cover the container with the lid. If using a bag, place the bag on a plate to avoid spills in the refrigerator and marinate at least 20-30 minutes, up to 24 hours. I recommend 1-2 hours for the best flavor, but the longer it marinates, the stronger the flavor will be.
- Get Ready To Cook. When you’re ready to cook the chicken, remove the marinating chicken from the refrigerator and allow the chicken to come to room temperature while you heat a small drizzle of oil in a pan or on a grill plate or grill.
Cook The Chicken:
- Discard Marinade. Carefully remove the chicken from the marinade and discard the remaining marinade. (You don’t want extra marinade on the chicken or it’ll burn.)
- Stovetop Method: Cook chicken over medium heat 4-5 minutes per side, or until the chicken has nicely browned on the outside, the inside is no longer pink, and the interior temperature has reached at least 165 degrees F. (Keep a close eye on the chicken here, as the honey can start to char. Reduce the heat as needed.)
- Air Fryer (Preferred). Preheat the air fryer to 400 degrees F. Arrange the chicken in a single layer, ideally not touching, so the air can circulate freely (cook in batches, if needed). Air fry 12-15 minutes, or until the interior reaches 165 degrees F.
- Grill Method: Preheat the grill and oil the grill grates if needed. Grill 5-7 minutes on the first side, then flip and cook 4-5 minutes on the second side, or until chicken reaches 165 degrees F.
- Rest. Set the chicken aside on a clean plate or cutting board and let it rest 4-5 minutes to let the juices redistribute before slicing or eating.
Notes
- A Note About Marinating: *Marinating chicken in lime juice can turn the surface of the chicken breast white without impacting the texture of the chicken. Once you pass the 24-hour mark, the marinade can start to break down the chicken, but up to this point, the white you may see is harmless!
- Try The Air Fryer. My favorite way to cook this chicken is in the air fryer, since it can make a mess of a pan. (The honey has a tendency to brown and caramelize quickly, so it’s best to watch the heat if you use the pan method!)
- Optional Glaze: If desired, you can whisk up 2 Tablespoons honey and 2 Tablespoons lime juice until smooth. Brush or drizzle over the cooked chicken before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American