Description
Juicy grilled chicken breasts marinated in a sweet and tangy mixture of honey, lime, and soy sauce, perfect for summer cookouts.
Ingredients
Scale
- 4 boneless, skinless chicken breast halves (about 6 oz each)
- 3 tablespoons soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons honey
- 1 tablespoon vegetable oil (or olive oil)
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon minced garlic (about 1 clove)
- 1 teaspoon fresh cilantro, finely chopped
- 2 tablespoons red bell pepper, finely chopped
- Optional: pinch of crushed red pepper or 1 teaspoon minced red jalapeño for heat
Instructions
- In a medium bowl, whisk together soy sauce, honey, oil, lime juice, garlic, cilantro, and red bell pepper until combined. If using heat, add crushed red pepper or minced jalapeño.
- Place chicken breasts in a large zip-top bag or shallow dish. Pour marinade over chicken, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes, up to 2 hours.
- Preheat grill to high heat (about 450–500°F). If using a grill pan, heat over medium-high and oil lightly.
- Remove chicken from marinade, letting excess drip off. Discard used marinade. Grill chicken for 6–8 minutes per side, until internal temperature reaches 165°F (75°C).
- Transfer grilled chicken to a plate and cover loosely with foil. Let rest for 5 minutes before serving.
- For extra char, place grilled chicken under the broiler for 1–2 minutes, watching carefully.
Notes
To reduce sodium, use low-sodium soy sauce or coconut aminos. For more flavor, consider adding lime zest or adjusting honey quantity.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: 52g
- Cholesterol: 70mg