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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.
Delicious! I added some jalapeño to the marinade and extra cilantro and garlic, and I definitely recommend setting aside a spoonful of the marinade (heavy on the solids) per serving (before adding the chicken) to add a dollop on top of each piece of chicken after you take it off the grill. Delicious and tender!
You can actually use the marinade as a baste….pour remaining marinade in a saucepan and bring to a boil then simmer for 20-30 mins and you can brush it on while you grill. 😋 adds great extra flavor
Love your recipes
Such an incredible dish. I paired it with some thyme roasted carrots and a crispy noodle salad with a coconut peanut dressing. My friends were very impressed with the flavours! Do you think adding ginger to the marinade would work or would it ruin the current flavours?
An absolute winner! I made it with boneless skinless thighs, and it was absolutely delicious. On the menu again for tonight’s BBQ.
This was delicious and moist! Yummy!
Can’t have soy, and don’t have any coconut amino on hand…maybe teriyaki as a substitute for the soy?
I would try worchestershire sauce!
If you’re looking for gluten free, try tamari sauce, or coconut aminos.
Followed the recipe and marinated for 6 hours. Felt it needed more lime juice as it was hard to detect. I’ll double it next time.
Can I bake this chicken? And, if so, what would you recommend for the oven temperature and how long would you bake it for?
Try this recipe instead! Skillet Honey Lime Chicken
This is delicious!!!my husband hates cilantro so i left it out. I marinated boneless chicken breasts overnight. i cooked them on the Barbq grill . Served the chicken sliced over a salad of mixed greens, berries, candied pecans with a honey lime vinaigrette. Delicious!!! The chicken has immense flavor.
Honey lime & cilantro are a wonderful combination for many proteins … soy sauce adds that little something that keeps your guests wondering : ) Great recipe that gives powerful flavor in short time … great dinner!
Oh my goodness this was so delicious. My lime tree has gone crazy producing limes; found your recipe looking for recipes using lime. This chicken was great. I used agave instead of honey (because it was on hand) and everything came together beautifully. Husband says this is a keeper – right into our regular rotation of recipes. Wow! Thank you so much!
This dish was excellent! I didn’t add the wine, just more chicken broth and mixed some fresh chopped parsley with the cilantro. I also made the Greek Lemon Rice but switched out the lemon juice for lime juice! Really outstanding! Big winner dinner at my house. Will be making this again. Thanks for your wonderful, flavorful recipes!
Outstanding recipe. I served the chicken over jasmine rice then topped with mango salsa. Super delicious. Just the right amount of sweet and savory.
delicious!!! we were “hungry” after because of the mouthwatering taste 🙂
I tried this and loved it with both bone in with skin and also boneless skinless chicken thighs…I’m not one who needs to count calories so you can guess witch one I preferred. To each own. Try and do the same and see who likes which. Good eatn.
This looks great. Unfortunately, I don’t have a grill. How can I cook this in an oven or stove?
Cooking in the oven at 375 degrees Fahrenheit for 30 minutes or until your chicken reaches an internal temperature of 165 degree Fahrenheit.
I’ve used the oven for this as well. It was great.