Honey Lime Cilantro Marinated Grilled Chicken

A piece of grilled chicken sliced sitting on top of a bed of rice on a white plate with lime wedges and cilantro leaves.

Honey Lime Cilantro Marinated Grilled Chicken

Fire up the grill for this Honey Lime Cilantro Marinated Grilled Chicken - it's so flavorful thanks to the delicious marinade of honey, lime, cilantro, olive oil, fresh garlic, and seasonings. Make this marinated grilled chicken for an easy weeknight dinner (that won't heat up the kitchen) or a weekend BBQ.

Course Dinner

Cuisine American, Mexican

Keyword honey lime cilantro grilled chicken, honey lime cilantro marinated chicken

Prep Time 5

Cook Time 10

Marinade Time 4

Total Time 4 15

Servings

Calories 438kcal

Equipment

Citrus Juicer

Ingredients

3 tablespoons olive oil
3 tablespoons honey
3 tablespoons brown sugar
juice of 2 limes
1/2 cup chopped cilantro
2 cloves garlic (minced or pressed, garlic paste)
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon coriander
4 boneless, skinless chicken breasts trimmed

Instructions

Add all the ingredients, in the order listed in the recipe card, into a gallon size Ziploc bag. Securely close the bag and use your hands to press and gently shake to mix everything together.
3 tablespoons olive oil, 3 tablespoons honey, 3 tablespoons brown sugar, juice of 2 limes, 1/2 cup chopped cilantro, 2 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon cumin, 1 teaspoon coriander, 4 boneless, skinless chicken breasts
Let marinate for at least 4 hours (or up to 8 hours for optimal flavor) in the refrigerator. Avoid marinating for too long, longer than 8-12 hours, as the acidic marinade can create a mushy texture on the chicken.
When ready to cook, grill over medium-high heat, for about 4-5 minutes per side or until the safe internal temperature of 165℉ is reached. Let the chicken rest for 5 minutes before slicing and serving.

Notes

Marinate the chicken for 4-8 hours, and 12 hours being the most. You don't want to marinate it for too long, or else the acid from the lime will start to break down the chicken and it can create a weird texture on the chicken once grilled. I always like to make the marinade in the morning and let it sit in the fridge until dinner (so about 6-8 hours marinade time is what I do).

I recommend trimming off any weird pieces or fat pieces from the chicken before adding it into the marinade inside the Ziploc bag. That way you end up with nice looking pieces of grilled chicken breasts.

To get maximum juice from the lime, place the lime between the palm of your hand and the counter top. Press down on the lime with gentle pressure as you roll the lime back on forth on the counter. You will start to smell all the lime juice being released and it will be very fragrant - this way you end up with maximum lime juice from the limes.

If you want some spice add some sliced or chopped fresh jalapeños into the marinade.

Nutrition