This Honey Lime Chicken Marinade uses fresh lime and orange juice, olive oil, honey, and spices to infuse the chicken with bright, irresistible flavor.
authorโs note
The Honey Lime Chicken That Never Lets Me Down!
This is one of those dinners I keep coming back to, especially when I want something fresh but still really satisfying, without a lot of extra work.
Even though there are a few parts to it, the marinated chicken, the quinoa, and the sauce, it all comes together really easily. I like to get the chicken in the marinade earlier in the day so itโs ready to go, then grill it right before dinner while I quickly prep the quinoa and toppings. If I know the evening will be busy, Iโll make the sauce ahead of time and keep it in the fridge so everything feels extra simple when itโs time to eat.
Itโs one of those meals that feels a little elevated but still fresh and easy. The flavor is bright, the prep is simple, and itโs always one I can count on everyone happily eating.
Ingredients
- Orange and Lime Juice: Fresh squeezed juice is hands down the best.
- Olive Oil: Use a good-quality olive oil for better flavor in the marinade.
- Soy Sauce: Use reduced-sodium to have control over the saltiness.
- Honey: Lightly spray your spoon with oil firstโhoney will slide right off.
- Cumin and Garlic: Use fresh garlic for the best flavor.
- Cilantro-Lime Quinoa: Rinse quinoa really well before cooking to remove the bitter flavor.
- Cilantro Lime Sauce: The sauce gets more flavorful as it sits!
Quick Tip
Cooking times vary, so use a thermometer to ensure chicken reaches 160-165ยฐF for safety. At 160ยฐF, carryover heat will raise it to a safe 165ยฐF.ย
How To Make Honey Lime Chicken Marinade
- Mix Ingredients: Orange juice, olive oil, lime juice and zest, soy sauce, honey, cumin, and garlic. Reserve 1/3 cup and chill.
- Season Chicken: Place in a bag with marinade, and refrigerate for at least 30 mins.
- Grill Chicken: On medium-high heat for 10-12 mins, until it reaches 160-165ยฐF.
- Rest Chicken: Under foil for 5-10 minutes before slicing. Use reserved marinade as sauce if desired.
chelseโs recipe tip
My Top Tips For Success
- Prep Chicken: Cut chicken in half or pound it flat so it cooks evenly and soaks up more flavor.
- Oil Grill Grates: Rub oil on grill grates using tongs and a paper towel to stop sticking and get a nice sear.
- Preheat Grill: Heat grill all the way before cooking so the chicken stays juicy.
- Rest Honey Lime Chicken: Cover chicken with foil and let it sit for 5โ10 mins before cutting to keep it juicy.
Storage
Store chicken, quinoa, and sauce in their own sealed containers in the fridge for up to 3 days. Warm up chicken and quinoa before eating. Stir sauce before eating.
To freeze: Freeze chicken (no sauce) for up to 3 months. Let it defrost in the fridge, then warm it up.
Other Grilled Chicken Recipes:
Honey Lime Chicken Marinade
Ingredients
- 2 cups chicken broth
- 1 cup quinoa
- 1/2 teaspoon minced garlic
- 1 lime
- 1/4 cup cilantro finely chopped
- 1 large (or 2 small) lime(s)
- 1 to 2 cloves garlic minced, add to desired preference
- 1/2 of 1 large bunch cilantro
- 1/2 jalapeno or 1 full jalapeno for a spicier dressing
- 1/2 cup mayo full-fat
- 1/2 cup sour cream I use fat-free
Instructionsย
- Whisk together 3/4 cup orange juice, olive oil, 1/4 teaspoon lime zest, 1/4 cup lime juice, soy sauce, honey, cumin, and minced garlic in a bowl. Remove 1/3 cup of the marinade (put in an airtight container and refrigerate for later).
- Halve chicken breasts horizontally.ย Using a meat mallet or the bottom of a frying pan, pound breasts to even thickness (not super flat, just even in thickness). Season the chicken (both sides) with about 3/4 teaspoon salt and 1/2 teaspoon pepper, but add to preference. Place the prepared chicken in a large plastic bag and pour the remaining marinade mix over. Remove excess air, seal the bag, and knead to coat all the chicken in the marinade. Refrigerate for 30 minutes up to 6 hours. If youโre making the optional sauce (Step 5), make it now so it has a chance to sit and flavors can intensify.
- Preheat a grill or grill pan to medium-high heat (about 400ยฐF.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Donโt skip this step.)ย For a grill pan: add 1 tablespoon oil to the pan. Place the marinated chicken on the grill. Discard any leftover marinade in the bag. Grill for 10โ12 minutes, flipping once halfway, or until chicken juices run clear and internal temperature is at 160โ165ยฐF. (at 160ยฐF, carryover heat will take the chicken to 165ยฐF). Tent chicken with foil and let stand 5โ10 minutes before slicing against the grain.
- Thoroughly rinse the quinoa. Add the chicken broth, quinoa, and minced garlic to a small pot. Bring to a boil, reduce heat to low, cover, and cook for an additional 10โ15 minutes or until all the liquid is absorbed. Remove from heat but keep covered and allow to sit for about 5 minutes. Lightly fluff with a fork. Stir in 2 tablespoons lime juice and cilantro. Season to taste with salt and pepper (I usually add 3/4 teaspoon salt and 1/4 teaspoon pepper).
- Sauce: Zest and juice 1โ2 lime(s) to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a blender or mini food processor along with the garlic cloves, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce; add slowly if youโre worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine. Taste and adjust seasonings to personal preference. The intensity of flavor will increase as it sits.
- Divide quinoa evenly among plates/bowl. Top with grilled chicken. Add any desired toppings to the side and drizzle sauce over everything. Serve with lime wedges, and if desired, add a small sprinkle of queso cotija cheese blend.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this for dinner tonight and it was a big hit with my husband! I wish I had doubled the recipe. We devoured the whole thing between the two of us. This would make great lunch leftovers or meal prep. The sauce is delicious! I have a ton of sauce leftover so I will have to make the shrimp tacos or something else to eat with it. Thanks for a great dinner, Chelsea!
I am so thrilled to hear this! We definitely always have to double as well cause itโs such a hit! Thanks Briana! ๐
Iโm always looking for new chicken breast marinades to keep things exciting, so I made the chicken by itself and served with a nice big garden salad. Super delicious and fresh, full of flavour.
Iโm so happy to hear this Amy! Thanks so much for your comment! ๐
This recipe was DELICIOUS! We loved the sauce and served it with the quinoa. Yummy!
So glad to hear that! Thanks Brenda ๐
Such great tips Chelsea! Thanks for sharing, this chicken sounds amazing ๐
Thanks Alyssa! ๐