Bright, sticky, and a little fiery, Grilled Spicy Honey Lime Chicken is the kind of weeknight dinner that feels special without fuss. I first tested this when I wanted a quick grilled dish with bold flavors and found it nailed balance—sweet honey, sharp lime, and a steady heat. If you like smoky char and a glossy glaze, this recipe delivers every time; for a different grilled yogurt twist, try spicy yogurt grilled chicken for another bright option.
Why Make This Recipe
- Fast weeknight winner: marinates in 30 minutes and grills in about 15–20 minutes, so dinner happens quickly.
- Bold balanced flavors: honey tames the heat while lime keeps it fresh and bright.
- Great for leftovers: the chicken reheats well and makes fantastic salads or tacos the next day.
- Crowd-pleaser for gatherings: glaze gives a pretty glossy finish that looks restaurant-worthy.
- Personal insight: I love this recipe because the glaze caramelizes on the grill, creating contrast between sticky-sweet and charred smoky notes—it’s simple but feels celebratory. For another crowd-pleasing poultry idea, check these honey-butter garlic chicken tenders.
Recipe Overview
Prep time: 15 minutes active, plus 30 minutes to 4 hours marinating.
Cook time: 12–18 minutes on the grill (depending on thickness).
Total time: 45 minutes (with short marinate) to 4+ hours.
Servings: 4 (about 1.5–2 lbs chicken).
Difficulty: Easy.
Method: Marinate, sear on a hot grill at medium-high (about 400–450°F), then baste with a reduced honey-lime glaze until the internal temp reaches 165°F. See a variation using oven/roast in my overview and a smoky wing idea for different textures: baked berbere chicken wings.
My Experience Making This Recipe
I tested this on both gas and charcoal grills and found both give excellent results; charcoal adds more smoke but requires closer heat control. The biggest discovery was to simmer and thicken the reserved marinade into a glaze before basting—brushing raw marinade caused flare-ups and uneven cooking. Using boneless thighs made the juiciest results for busy weeknights.
How to Make Grilled Spicy Honey Lime Chicken
This is a simple three-step process: marinate, grill, and glaze. Marinate 1.5–2 lbs boneless chicken thighs or breasts in a mixture of 1/4 cup honey, juice and zest of 1 lime (about 2 tbsp juice + 1 tsp zest), 2 tbsp soy sauce (or tamari), 1–2 tbsp sriracha (adjust heat), 2 tbsp olive oil, 2 garlic cloves minced, 1/2 tsp kosher salt, and 1/4 tsp black pepper for 30 minutes to 4 hours. Grill over medium-high heat (400–450°F), 6–8 minutes per side for thighs, until an instant-read thermometer reads 165°F, basting with a simmered glaze made from the reserved marinade during the last 2–3 minutes. For a handheld twist and crisp texture, try making small slider-style bites inspired by bang-bang chicken sliders.
Expert Tips for Success
- Use an instant-read thermometer: target 165°F (74°C) in the thickest part to avoid under- or over-cooking.
- Prefer thighs over breasts for juiciness: thighs tolerate higher heat and slightly longer cooking without drying.
- Simmer the reserved marinade for at least 3–5 minutes to kill bacteria and thicken it into a glossy glaze; never baste with raw marinade.
- Oil and preheat grates: brush grates with oil and preheat the grill to 400–450°F to get a good sear and prevent sticking.
- Control flare-ups: trim excess fat, keep a spray bottle of water handy, and move pieces to indirect heat if flames lick up.
How to Serve Grilled Spicy Honey Lime Chicken
- Serve over cilantro-lime rice with a wedge of lime and chopped cilantro for a balanced plate.
- Slice and use in tacos with pickled red onion and a drizzle of crema for contrast.
- Chop and toss into a romaine salad with avocado, cherry tomatoes, and a honey-lime vinaigrette.
- Presentation tip: slice across the grain, fan pieces on a warm platter, and spoon extra warm glaze on top; for a spicy-sweet party option see these bang-bang chicken sliders for inspiration.
Storage and Reheating Guide
Refrigerate leftover chicken in an airtight container for up to 3–4 days. Freeze cooked chicken (sliced or whole) in a freezer-safe container or vacuum bag for up to 3 months; thaw overnight in the fridge. Reheat in a 350°F oven covered with foil for 10–15 minutes to retain moisture, or reheat gently in a skillet over medium-low for 4–6 minutes, adding a splash of water or chicken stock and covering briefly. Avoid high-power microwaving—use short bursts and flip halfway to minimize drying.
Recipe Variations
- Gluten-free: swap soy sauce for tamari or coconut aminos to make the marinade gluten-free.
- Lower-sugar: reduce honey to 2 tbsp and add 1 tbsp brown sugar or maple syrup for caramelization while cutting sugar.
- Vegan/plant-based: use seitan or extra-firm tofu pressed and marinated, then grill or pan-sear; replace honey with agave syrup.
- Oven-baked option: roast at 425°F for 18–22 minutes (flip halfway) and broil 1–2 minutes at the end to caramelize the glaze.
Nutritional Highlights
- High in lean protein: good for muscle repair and satiety—aim for a 3–4 oz cooked portion per person.
- Vitamin C from lime: adds freshness and a small vitamin boost.
- Allergen notes: contains soy if you use soy sauce; swap tamari for gluten-free option and it’s dairy-free by default. Watch sugar if you’re tracking added sugars due to the honey content.
Troubleshooting Common Issues
- Chicken tastes too acidic or “cooked” from lime: reduce marinating time to 30–60 minutes (especially for breasts) to avoid texture changes.
- Glaze burns on the grill: sugar in the honey caramelizes quickly—apply glaze in the last 2–3 minutes and keep grill at medium rather than very high.
- Chicken is dry: check doneness with a thermometer and remove at 165°F, then let rest 5–10 minutes before slicing to redistribute juices.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts but reduce grill time to about 5–7 minutes per side depending on thickness; check for 165°F and consider pounding breasts to even thickness to ensure even cooking.
Q: Is it safe to brush the marinade directly on chicken while grilling?
A: Not unless you first reserve and simmer part of the marinade. Always set aside glaze amount before adding raw chicken to the marinade, then boil that reserved portion for 3–5 minutes to make it safe and syrupy for basting.
Q: How long can I marinate the chicken?
A: For best texture with citrus, marinate 30 minutes to 4 hours. Longer marination (over 6 hours) can begin to “cook” the surface and change texture, especially on breasts.
Q: Can I make the glaze ahead of time?
A: Yes, simmer the reserved marinade into a glaze, cool, and store in the fridge for up to 5 days. Reheat gently before using; if it thickens too much, warm it and whisk in a teaspoon of water or lime juice.
Conclusion
If you want another take on a spicy-sweet lime-chicken glaze to compare techniques, see this delicious version at Spicy Honey-Lime Chicken – Two Kooks In The Kitchen.
Print
Grilled Spicy Honey Lime Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using tamari)
Description
Bright, sticky, and a little fiery, this Grilled Spicy Honey Lime Chicken is perfect for a quick and flavorful weeknight dinner.
Ingredients
- 1.5–2 lbs boneless chicken thighs or breasts
- 1/4 cup honey
- Juice and zest of 1 lime (about 2 tbsp juice + 1 tsp zest)
- 2 tbsp soy sauce (or tamari)
- 1–2 tbsp sriracha (to taste)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Marinate the chicken in a mixture of honey, lime juice and zest, soy sauce, sriracha, olive oil, garlic, salt, and pepper for 30 minutes to 4 hours.
- Preheat the grill to medium-high heat (400–450°F).
- Grill the chicken for 6-8 minutes per side, basting with a simmered glaze made from the reserved marinade during the last 2-3 minutes until the internal temperature reaches 165°F.
Notes
Serve with cilantro-lime rice or in tacos for a delicious meal. Make sure to use an instant-read thermometer for accuracy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg