Remember that washi tape giveaway? I feel like it was ages ago. Well, the original winner hasn’t contacted me, so it’s time to pick another. Donna O’Neil, you are the new woman of the hour! Please email me so that I can get a mailing address from you; ten rolls of washi tape are on the way. Congrats to you. And again, a big thank you to everyone who entered.
The last days of summer are here, and I’m clinging to my grill for dear life. Oh how sad I’ll be to put it away for winter. Here is my favorite grilled chicken recipe from the summer.
I’m not amazing at cooking meat: I just don’t do it much. I got a grill in the spring and have been working on mastering a piece of grilled chicken all summer long. Well, I’m finally ready to share one of my favorites. Honey and lime are a natural combo. The flavors were delicious on the chicken, but weren’t so strong that I couldn’t use the leftover chicken for something else. I like versatility. I planned on a few extra pieces of grilled chicken to use in a barbecue ranch chicken salad the next night. Cook once, eat twice, yes please. Enjoy!
Grilled Honey Lime Chicken Breast
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Ingredients
- Juice and zest from 2 limes
- 1/2 cup honey
- 2 T. Worcestershire sauce
- 1 t. sea salt
- 1/2 t. fresh black pepper
- 1/2 t. cumin
- 4 large or 6 medium boneless, skinless chicken breasts
Instructions
- Add all the ingredients to a large zipper-top plastic bag, close the top and turn it over in your hands until the marinade is well-blended and all of the chicken is evenly covered. Lay the bag in the bottom of a rectangular baking dish and put it in your fridge. Let the chicken marinade in the fridge for any where between 4 hours to overnight.
- When you are ready to cook the chicken, preheat the grill to medium for 10 minutes. Drop the temperature down to medium-low and place chicken on grill and cook, with lid closed, for 5-8 minutes per side, until internal temperature reaches 160 degrees. Remove from the grill and let the chicken rest for 5 minutes before serving.
Notes
I’m sure grilling is easy for some, but it has taken me a few months to get the hang of it. A few things that I’ve learned is that slow and low is always better than hot. Keeping the grill lid shut while cooking at a lower temperature is a must and don’t keep flipping the meat. Plan on flipping once while cooking and leave it alone in between. I HIGHLY recommend using a meat thermometer too because numbers don’t lie. I over cook my meat a lot less when I get it up to the right temperature and just take it off. No need to keep cooking because you want to be on the safe side when you know what’s happening inside that piece of meat!
For this recipe, I recommend:
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I think an indoor grill like a George Foreman would work well too, but I haven’t used one myself.
Have you ever added cilantro? It’s my favorite herb and the clilantro lime is always a good combo! Just wondering what you think about honey cilantro lime? 🙂
I actually served it with a cilantro lime rice the night I made it 🙂 I agree, cilantro and lime were a match made in heaven and it can only improve this chicken. I just didn’t add it this go around because I wanted the leftovers for a different dish! Let me know if you try it 🙂
I think all citrus go so well with chicken and honey 😀
You should try it with grapefruit it’s one of my favorites!
Best idea ever!
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I made this for dinner last night after coming across the recipe yesterday morning. So so so good! I’m using the leftovers today on a big salad. I will make this chicken a lot, it’s definitely a keeper! Thank you!
Awesome dinner!! Tomorrow night I’m going to try the salad!
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I used the George Foreman grill and the marinade badly burned; had grilled for 9 mins. Chicken was edible but grill cleanup was a mess. Would not use indoor grill again for this dish.
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Yummy! My husband will love this! Thanks.
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Why is it called honey lime chicken, the recipe does not call for lime at all. I considered trying this out, but I had a honey/lime combination in mind…
Jay – it calls for the juice and zest of 2 limes 🙂 Did you see that part? Hope you do try it, it’s really good!
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Just making this tonight and read the whole post and decided you should not put your grill away for the winter, just grill with a coat! It’s too fun to grill to not do it for a season! 🙂
Is that 2 TABLESPOONS or TEASPOON WORCEST?
Tablespoons
Would this freeze well (freeze and then thaw and cook)?
I sure think so! The more time to marinade sure won’t hurt if you ask me.
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This chicken is amazing!!!!!!!!!!!!!! I threw everything into a ziplock bag and chucked it into the freezer. The night before cooking, I transferred the frozen bag to the fridge. As it unthawed, it marinated and worked its magic. Another reason to cook at a lower temp…..the sugar from the honey burns super quick….but with a low heat…..perfecto!!!! Night one…..fresh off the grill, night two…..in a burrito….night three…forgot about it so I wrapped up the leftovers and froze them. Perfect for salad with chicken on a lazy night!! Thanks!!!
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