A few simple ingredients come together in a snap for flavorful chicken that grills to caramelized perfection. I like to cook more than I need the first night for deliciously quick dinners later in the week!
While adding new content to my website last week, I happened notice that I had hit a rather sizable milestone. The number of published recipes on my blog stood at precisely 1,000.
I don’t tend to track these things too closely, so my first thought was, how is this number possible? Do I really have that many recipes? (The crazy thing is that I still have an untapped arsenal of much-loved recipes that somehow, I still haven’t shared!)
In many ways, I view my blog as an online recipe box, and it can be fun to page through the older entries that get pushed to the back. Looking at the splattered cards or reading the brief lead-ins often conjures up memories of a different time and place as well as the friends and family who were with us at the time.
Such is the case with the following chicken recipe. It was my go-to summer grilling recipe over several summers when my boys were young. The subtle sweetness of the honey is balanced by the tang of the lime and a very short list of additional ingredients.
For an easy meal, I’d serve the chicken with simple sides like grilled vegetables, corn on the cob, and sliced tomatoes. Leftovers would be repurposed into a variety of hearty dinner salads.
I’ve returned to the enduring recipe several times so far this summer, adding the occasional squeeze of hot sauce or pinch of cayenne pepper to appeal to my now older sons’ more adventurous palates.
As per usual, I grill more than needed for one night’s sitting. If we’re cooking, we may as well get as much mileage out of that effort as possible! Below, I’ve included various ways to reinvent the leftovers as well as a list of complementary side dishes and salads.
What to pair with Honey Lime Chicken:
Rice, quinoa, and corn all complement well, as do a variety of vegetables from roasted to raw. Following, however, are specific recipes that will add complementary flavor to your plate:
- Cumin Lime Coleslaw (or this mayo-free variation)
- Mexican Street Corn Salad
- Confetti Salad
- Cilantro Lime Rice
- Coconut Rice
- Green Rice
- Easiest Steamed Edamame
- Black Bean Salad (great as a salsa and dip too!)
- Cilantro Lime Black Bean & Edamame Salad
- Classic Strawberry Salad with Sweet Poppy Seed Vinaigrette
- Mandarin Mixed Green Salad
- Everyday Kale Salad
- Easiest Baked Beans
- Honey Ginger Tomato Salad
- Blistered Green Beans
- Speedy Roasted Broccoli
- Grilled Corn on the Cob (or Steamed Corn on the Cob!)
Reinvent the leftovers by using the chicken in these recipes:
- Chicken Quinoa Bowls with Honey Lime Vinaigrette
- Pizza with Goat Cheese, Thyme & Honey Lime Chicken
- Summer Breeze Chicken Salad
- Vietnamese-Style Cabbage and Chicken Salad
- Crunchy Chicken Wraps with Peanut Dressing
- Chicken & Broccoli Slaw with Speedy Thai Peanut Sauce
- Easy Chicken Burrito Bowls
- BBQ Chicken Stuffed Potatoes
And finally, for a somewhat silly reason, I used this reintroduction as an excuse to change the name ever so slightly. I used to call this chicken Lime Honey Chicken, but doesn’t “honey lime” roll off the tongue a little easier? 😂
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Honey Lime Chicken
Ingredients
- ½ (160g) cup honey
- ⅓ (80ml) cup low-sodium soy sauce or tamari
- ¼ cup (60ml) freshly squeezed lime juice
- 2 tablespoons (28ml) olive oil
- 8 boneless, skinless chicken breasts*
- Optional garnishes: lime slices; sliced scallions; chopped fresh basil, cilantro, or mint; toasted sesame seeds
Instructions
- Mix the honey, soy sauce, lime juice, and olive oil in a large zipper-top bag or bowl. (Note: Recently, I've been adding ¼ teaspoon each cayenne pepper and kosher salt, which adds an extra pop of flavor.) Add the chicken and marinate for several hours or up to overnight.
- Remove the chicken from the marinade, discarding marinade (see tip, below), and grill over medium-high heat for about 4-6 minutes per side or until golden brown and just cooked through.
- Allow chicken to rest for five minutes before serving. Sprinkle with any of the optional garnishes, if desired.
Notes
I’ve recently begun adding ¼ teaspoon each cayenne pepper to the marinade, which provides a hint of extra flavor and very little heat. If you like this idea, you could start with ⅛ teaspoon or add extra for more pronounced flavor. A squeeze or two of sriracha upon serving offers a lovely alternative for those who enjoy a hint of spiciness. Adding ¼ teaspoon kosher salt to the marinade will make the flavors pop as well.
Tip from my husband: for added flavor when grilling, he uses tongs to dip the chicken back into the marinade before he flips to the second side.
Whether this chicken takes the form of a hearty salad topper, a protein-rich addition to a rice or quinoa bowl, or the filling for a quick quesadilla, round two is always just as good!
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