Honey Lime Chicken
Taking a moment to pound the chicken breasts to an even thickness will ensure faster, more even cooking and a juicier finished product. Many grocery stores and markets will do this if you ask.


  • ½ (160g) cup honey
  • ⅓ (80ml) cup low-sodium soy sauce
  • ¼ cup (60ml) freshly squeezed lime juice
  • 2 tablespoons (28ml) olive oil
  • 4 boneless, skinless chicken breasts*
  • Optional garnishes: lime slices; sliced scallions; chopped fresh basil, cilantro, or mint; toasted sesame seeds


  1. Mix the honey, soy sauce, lime juice, and olive oil in a large zipper-top bag or bowl. Add the chicken and marinate for several hours or up to overnight.
  2. 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.
  3. Allow chicken to rest for five minutes before serving. Sprinkle with any of the optional garnishes, if desired.


*There is sufficient marinade to just cover up to 3 pounds of boneless, skinless chicken breasts in a bowl. If you exceed that limit and find the top pieces poke out, simply rotate the chicken in the bowl once or twice while marinating.

A few more things:
I’ve recently begun adding ¼ teaspoon of 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.
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.


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