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This grilled honey lime cilantro chicken is made for summer nights. It’s fresh, a little sweet, a little tangy, and packed with flavor. I make this on repeat when I need something easy that still feels like a real dinner.
Why This Recipe Belongs on Repeat
- Always Hits The Spot: The marinade does all the work. Just a quick mix, a little time to soak, and you’ve got juicy, flavorful chicken every time.
- Amazing Fresh Flavor: It’s fresh, flavorful, and perfectly balanced with sweet honey, bright lime, and herby cilantro.
- So Versatile! Slice it over rice bowls, tuck it into tacos, pile it onto salads, or serve it straight off the grill with your favorite sides.
A Reader’s Review
I’ve made this recipe multiple times for family gatherings. I’ve been asked for this recipe by 4 people because it is so so good. I literally follow it to the T. No adjustments needed. Thanks for the recipe!!
Honey Lime Chicken Thighs Ingredients
- Add some spice! Add diced jalapenos or ¼ teaspoon of cayenne pepper.
- Lime Juice: I prefer fresh lime juice for the best flavor, but you can use bottled if you’d like!
- Lime Zest: Adding 1-2 teaspoons of fresh lime zest will really punch up the lime flavor of the marinade.
- Substitute for Soy Sauce: You may use coconut aminos or even Worcestershire sauce.
- If using chicken breasts: Pound the chicken until it is an even thickness, or butterflying the breasts in two for more even cooking.
- For bone-in chicken thighs: Sear skin-side down for 4-5 minutes, then flip and grill over medium heat for 10-15 minutes until the internal temperature reaches 165°F.
Grilled Honey Lime Cilantro Chicken Recipe
This grilled honey lime cilantro chicken recipe is one of those easy dinners that feels a little special. I love serving it with cilantro lime rice, grilled corn, and some simple guacamole.
- Make Marinade: Combine lime juice, honey, soy sauce, olive oil, minced garlic, cilantro, salt, and black pepper in a large ziplock bag or large bowl. Reserve ¼ cup of the marinade if you want sauce for your chicken after it has cooked. *Never use marinade that raw chicken has been in.
- Marinate: Add skinless chicken thighs to the marinade, ensuring all of the chicken is coated, then refrigerate for at least 3 hours, or overnight.
- Grill: Preheat the grill to medium-high heat. Grill the chicken on each side for about 3-4 minutes, until it reaches an internal temperature of 155°F and is no longer pink. Tent with foil and let the chicken rest for 10-15 minutes before serving.
Alyssa’s Pro Tip
Marinating Time: The lime and soy sauce help tenderize the chicken and lock in flavor. Marinate at least 3 hours, or up to 24 hours for the best results.
Alternative Cooking Instructions
- In the Oven:
- Add: Add marinated chicken to a baking dish.
- Bake: Bake uncovered at 375° for 25-30 minutes. Make sure the internal temperature of the chicken reaches 165°F.
- Rest: Let the chicken rest before serving.
- Stove Top: Follow my skillet honey lime chicken recipe.
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Grilled Honey Lime Cilantro Chicken
Equipment
- Grill
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts
- ¼ cup fresh lime juice about 2-3 limes
- ½ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 teaspoons minced garlic about 2 cloves
- ½ cup finely chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine ¼ cup fresh lime juice, ½ cup honey, 2 tablespoons soy sauce, 1 tablespoon olive oil, 2 teaspoons minced garlic, ½ cup finely chopped fresh cilantro, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a large ziplock bag or large bowl.
- Add 2 pounds boneless skinless chicken thighs to the marinade, ensuring all of the chicken is coated. Refrigerate for at least 3 hours, or overnight.
- Preheat the grill to medium-high heat. Grill the chicken on each side for about 3-4 minutes, until it reaches an internal temeprature of 155 degrees Fahrenheit and is no longer pink.
- Tent with foil and let the chicken rest for 10-15 minutes before serving.
Video
Notes
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat: Microwave in 30 second intervals until warmed through.
- Freezer: Freeze chicken in the marinade for up to 3 months. Thaw in the fridge before grilling. Cooked chicken can be frozen for up to 3 months.
- Make Ahead: You can marinate the chicken in the refrigerator for up to 24 hours. Store in an airtight container or ziplock bag. Avoid stainless steel and other metal containers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My Favorite Grilling Recipes
From grilling fruits, vegetables to meats, there is a recipe for that! Whether it’s for a backyard BBQ with friends or family, or a big picnic, I’ve got you covered.
Holy cow! Looks delicious! Currently waiting for it to be marinated now! And cooking it today! Thanks for the idea! Definitely following!
Life changing grilled chicken!!! Only thing I altered was to add a sliced jalapeño for some heat and I reserved a little marinade to brush on the chicken while it cooked. I served it with cucumber salad and grilled balsamic glazed carrots. It’s our new favorite! Thanks!
That sounds great! I am so glad that you enjoyed it and made it your own. Thanks so much for sharing! XOXO
I forgot to make a comment on this last year. This is by far my favorite summer chicken dish. It is absolutely amazing how all of the flavors come out so perfectly. Can not wait to make this again this week!
Made this last night and it was fabulous! Next time will marinate overnight for even more flavor. I will also try it adding some heat with some crushed red pepper or sambal oelek chili paste.
It was wonderful!!! We loved it
These recipes look so good mine sometimes needs refreshing. I am 84 years. Still cooking and I love to entertain.
My husband asks for this dish weekly.
It’s a new favorite.
Thanks!
Tasts Fantastic. It is on the list of Favorites. Love the lime.
I tried this recipe for dinner the other day and it was a big hit! I am a vegetarian but my husband and daughter are not, so I used chicken for theirs and organic extra-firm tofu for mine and it worked out perfectly! I will definitely be making this again.
WOW! That is awesome! Thank you for sharing!! I am so glad you loved it and you were able to adapt it to your liking!! Thank you for sharing!!
We tried this recipe and everybody loved it! Thank you!
Tried this last night and it turned out really well! We added the zest of two limes in the marinade and it really made the flavour stand out! Also threw in a bit of spicy chili oil to offset the sweetness – SO GOOD!
It was a quick and easy meal! Hubby and I also made the Thai Barbeque Chicken: https://therecipecritic.com/thai-barbecue-chicken/
I used bone-in, skin on thighs and they turned out quite juicy.
They were not as dark as yours. I used a Japanese soy sauce, maybe I should have used a dark soy sauce?
I also found the flavour a bit light. They were only marinated for 3 hours, but maybe it would have a stronger flavour if I left them overnight.
All in all a solid recipe I’m happy to make again.
Thanks!
Didn’t have cilantro on hand, but made it anyway and the flavor was amazing! Great recipe and definitely bookmarking for future use 🙂
Is there any nutritional information for this recipe? Thanks!
I will be making this when we drag the grill out for the summer! Thanks
I’m going to try this soon. We have a Staub stovetop grill pan that should keep me from having to wait until summer. I did some flanked-cut ribs on it–grill marks and everything. The trick is to let it get hot and have olive oil over it all. The trick is to use a silicon barbecue/pastry brush to make sure EVERY inch has oil on it, in all the nooks.
Holy cow that looks incredible! Pinned and trying!