Ingredients
Equipment
Method
Make the honey-lime marinade and glaze
- Whisk together honey, lime juice, lime zest, olive oil, garlic, cumin, chili powder, salt, and pepper until smooth and glossy.
- Reserve 1/3 cup marinade for basting so you have extra glaze-ready liquid for grilling.
Marinate the chicken
- Marinate the chicken for 1-4 hours, uncovered in the refrigerator if possible, so flavors soak in.
- Before grilling, let the chicken sit at room temperature for a few minutes while you preheat the grill.
Grill and baste
- Preheat the grill to medium heat.
- Grill chicken for 7-8 minutes per side, basting frequently with the reserved marinade to build a sticky sheen.
- Continue grilling and basting until the internal temperature reaches 165°F and the glaze turns sticky and caramelized-looking.
Finish and serve
- Garnish with fresh cilantro and serve with lime wedges for bright citrus lift.
Notes
Pro tip: reserve only the 1/3 cup for basting so the glaze you paint on stays flavorful without cross-contamination. Refrigerate marinated chicken up to 2 days; cook within that window. Freezing is not recommended for the finished marinated chicken because glaze texture can change. For a lower-sugar option, use a sugar-free honey substitute in the same amount for a comparable sticky finish.
