Honey-Lime Grilled Chicken stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Sticky Honey-Lime Thighs for Easy Weeknight Grilling
A bright, slightly sweet marinade keeps boneless skinless chicken thighs juicy and gives them a glossy, caramelized finish that feels special without fuss.
Some dinners are about comfort, and some are about ease; this one does both. Boneless skinless chicken thighs stay forgiving on the grill, and a quick whisk of honey, olive oil, lime juice and zest, low-sodium soy, Dijon and garlic turns them into something sticky and fragrant. The mix balances sweet, salty and citrusy tang so every bite tastes like it belongs at the table—charred edges, a glossy amber glaze and a little pop of heat from red pepper flakes.
This recipe is practical for busy evenings because the marinade works fast: 30 minutes brightens the meat and 2–4 hours deepens the flavor if you’ve got the time. Pat the thighs dry before they go in so they sear instead of steam, and either fire up the grill to medium-high (about 400°F/200°C) or use a hot, oiled grill pan. Cook until the exterior is nicely caramelized and the interior is just cooked through—rest the meat a few minutes before slicing so juices redistribute.
Finish with a shower of fresh cilantro and a few lime wedges; the herb and extra acidity lift the richness. Make the marinade ahead and save some before you add the chicken if you want to brush a bit on at the end as a quick glaze. Serve with simple sides—steamed rice, a crisp cabbage slaw, or blistered green beans—for a family-style meal that feels pulled together with almost no drama.
Ingredients
How to Make Honey-Lime Grilled Chicken
- Pat the chicken thighs dry with paper towels and transfer to a large zip-top bag or shallow dish large enough for marinating.
- In a bowl, whisk together the honey, olive oil, lime juice, lime zest, low-sodium soy sauce, Dijon mustard, minced garlic, kosher salt, black pepper and red pepper flakes until smooth.
- Pour the marinade over the chicken, pressing the bag to remove excess air or turning the pieces in the dish so each piece is well coated; refrigerate at least 30 minutes and up to 4 hours (for best flavor, 2–4 hours).
- Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) or heat a large grill pan over medium-high heat and lightly oil the grates/pan.
- Remove chicken from the marinade (reserve marinade), and grill the thighs 5–7 minutes per side, rotating once, until an instant-read thermometer inserted into the thickest part reads 165°F (internal temp may rise a few degrees while resting).
- While the chicken cooks, bring the reserved marinade to a simmer in a small saucepan for 2 minutes to kill any raw juices, then remove from heat and brush sparingly over the chicken in the last minute of grilling if desired.
- Transfer chicken to a cutting board, let rest 5 minutes, then slice or serve whole; garnish with chopped fresh cilantro and lime wedges and serve hot.
Recipe Card
Honey-Lime Grilled Chicken
Honey-Lime Grilled Chicken stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 6
Ingredients
Instructions
- Pat the chicken thighs dry with paper towels and transfer to a large zip-top bag or shallow dish large enough for marinating.
- In a bowl, whisk together the honey, olive oil, lime juice, lime zest, low-sodium soy sauce, Dijon mustard, minced garlic, kosher salt, black pepper and red pepper flakes until smooth.
- Pour the marinade over the chicken, pressing the bag to remove excess air or turning the pieces in the dish so each piece is well coated; refrigerate at least 30 minutes and up to 4 hours (for best flavor, 2–4 hours).
- Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) or heat a large grill pan over medium-high heat and lightly oil the grates/pan.
- Remove chicken from the marinade (reserve marinade), and grill the thighs 5–7 minutes per side, rotating once, until an instant-read thermometer inserted into the thickest part reads 165°F (internal temp may rise a few degrees while resting).
- While the chicken cooks, bring the reserved marinade to a simmer in a small saucepan for 2 minutes to kill any raw juices, then remove from heat and brush sparingly over the chicken in the last minute of grilling if desired.
- Transfer chicken to a cutting board, let rest 5 minutes, then slice or serve whole; garnish with chopped fresh cilantro and lime wedges and serve hot.
Nutrition
- Carbohydrates
- 20
- Saturated Fat
- 8
- Sodium
- 480
- Fiber
- 1
- Unsaturated Fat
- 21
- Protein
- 59
- Fat
- 29
- Cholesterol
- 210
- Trans Fat
- 0.3
- Calories
- 581
- Sugar
- 19