Mexican Honey-Lime Grilled Chicken
User Reviews
5
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Cook Time
20 mins
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Servings
6
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Calories
305 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Honey-Lime Grilled Chicken
Description
This recipe uses a marinade of olive oil, honey, lime juice, fresh ginger, cumin, coriander, oregano, garlic, and kosher salt, blending sweetness, acidity, warmth from spices, and aromatic freshness. The chicken thighs, trimmed of excess fat, soak in the marinade for 30 minutes up to 12 hours to allow flavors to penetrate and meat to tenderize.
Cooking can be done on a medium-high grill or on the stovetop in a hot sauté pan. During grilling, frequent turning and basting with the reduced marinade create caramelized spots and prevent drying out. The internal temperature is monitored to 160°F to ensure safe doneness while maintaining juiciness. The reduced marinade acts as a syrupy glaze adding shine and intensified flavor.
This dish pairs well with grilled vegetables or rice and works as a flavorful protein for tacos or salads. Adjust marinade quantities for preferred sweetness or lime intensity.
For precise metric conversions, toggle between units if available. Follow detailed tips to maintain moisture and ensure even cooking when preparing.
Ingredients
- 3 pounds boneless skinless chicken thighs (trim off most of the fat)
For the marinade/basting sauce:
- 2 tablespoons extra virgin olive oil
- 3 tablespoons honey
- ¼ cup lime juice fresh
- 1 teaspoon ginger finely grated fresh
- 1 teaspoon cumin
- 1 teaspoon Coriander
- 1 teaspoon oregano dry
- 3 garlic finely minced, medium cloves
- 1 teaspoon kosher salt
Instructions
- Combine all marinade ingredients in a saucepan and stir well.
- Transfer 3 tablespoons of marinade to a zippered bag and add chicken. Massage bag well to coat all chicken pieces. Marinate for at least 30 minutes and up to 12 hours.
- Heat remaining marinade over medium heat till mixture comes to a boil. Continue to cook (watch carefully so that mixture does not overflow pan) until syrupy and reduced to one-half original volume, about 1-2 minutes. Set aside to cool.
- If cooking on an outside grill, preheat the grill to medium-high. When hot, add chicken and sprinkle lightly with kosher salt and freshly ground black pepper.
- Cook for about 12-15 minutes, turning frequently and basting with the reduced sauce until golden, slightly charred in places and internal temperature reaches 160˚.
- To cook inside, heat oil in a large saute pan till almost smoking. Add chicken and sprinkle lightly with kosher salt and freshly ground black pepper.
- Cook for about 10 minutes, turning frequently, until golden, slightly charred in places and internal temperature reaches 160˚. Brush frequently with the reduced sauce while cooking. (Don't over-crowd the thighs in the pan or they will simmer instead of sautéing. Make in 2 batches if necessary.)
- Tent chicken with foil and allow to rest for 5 minutes before serving.
Notes
- Marinate chicken from 30 minutes up to 12 hours to develop deeper flavor and tenderize the meat.
- Watch the marinade reduction carefully as it thickens quickly to a syrupy consistency used for basting.
- Cook chicken until internal temperature reaches 160°F to ensure safety and juiciness.
- Trim excess fat from chicken thighs before marinating to reduce flare-ups during grilling.
- If metric measurements are preferred, switch units on the recipe interface for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 180mg | 60% |
| Sodium | 557mg | 23% |
| Potassium | 487mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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