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Grilled Spicy Honey Lime Chicken thighs cooking on a hot grill with char marks and a honey lime glaze

Grilled Spicy Honey Lime Chicken

Juicy boneless chicken thighs marinated in a sweet honey, fresh lime, garlic, and chili powder marinade, then grilled to smoky perfection. A bold and easy dinner ready in under an hour.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken thighs boneless and skinless
  • 1/3 cup honey preferably local
  • 1/4 cup lime juice freshly squeezed
  • 2 tbsp chili powder adjust to spice preference
  • 4 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/4 cup fresh cilantro chopped, optional for garnish

Equipment

  • Outdoor grill or cast iron grill pan
  • Mixing bowl
  • Zip-top bag or shallow dish
  • Tongs
  • Instant read meat thermometer

Method
 

  1. In a mixing bowl, whisk together honey, lime juice, chili powder, minced garlic, olive oil, and salt until fully combined.
  2. Place chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken and turn each piece to coat evenly. Seal or cover tightly.
  3. Refrigerate for at least 30 minutes and up to 4 hours. Do not marinate longer than 8 hours.
  4. Preheat your grill to medium-high heat, around 375 degrees F.
  5. Remove chicken from the marinade and let excess drip off. Discard used marinade. Place chicken on the grill.
  6. Grill for 6 to 7 minutes per side until nicely charred and the internal temperature reaches 165 degrees F on a meat thermometer. Do not press down on the chicken while grilling.
  7. Transfer to a plate and rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

For extra flavor, brush a small amount of fresh marinade (not the used marinade) over the chicken during the last 2 minutes of grilling. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a 350F oven for 10 to 12 minutes for best results.