Ingredients
Method
- In a medium bowl, whisk together honey, lime juice, chili powder, minced garlic, olive oil, and salt until fully combined.
- Place chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them, ensuring all pieces are coated evenly.
- Cover or seal and refrigerate for at least 30 minutes (up to 3 hours for deeper flavor).
- Preheat grill to medium-high heat (about 375°F). Lightly oil the grates.
- Remove chicken from marinade, allowing excess to drip off.
- Grill for 6–7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
- Remove from grill and let rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
Nutrition
Notes
Ingredient Swap: I often use boneless, skinless chicken breasts if that's what I have, but I reduce the grilling time by a minute or two per side to keep them from drying out.
Marinating Tip: I've learned not to marinate this chicken for longer than three hours, as the lime juice can start to break down the meat and make it mushy.
Common Mistake: Don't skip the resting time after grilling.
Letting the chicken sit for five minutes allows the juices to redistribute, making every bite tender.
Storage Advice: Leftovers keep beautifully for up to three days in the fridge.
I like to slice the cold chicken and add it to a salad for a quick lunch.
Serving Suggestion: For a complete meal, I serve this over a simple cilantro-lime rice and spoon any extra glaze from the grill over the top.
Equipment Note: If I'm not grilling, a grill pan or even a hot oven broiler works perfectly to get those nice charred marks.