Hot Honey Cilantro Lime Grilled Chicken

Ingredients

• 4 boneless, skinless chicken breasts (About 6 ounces each; pound to an even thickness if needed)
• 0.25 cup hot honey (Use Momofuku Goods or another hot honey; reserve about 2 tablespoons for drizzling after grilling)
• 0.25 cup soy sauce
• 2 lime zest (From 2 limes)
• 0.25 cup lime juice (Juice of about 2 limes)
• 0.5 cup fresh cilantro (Loosely packed and chopped)
• 3 cloves garlic (Minced)
• 2 tbsp olive oil (Plus more for the grill if needed)
• 1 tsp kosher salt (Adjust to taste; soy sauce is already salty)
• 0.5 tsp black pepper (Freshly ground, or to taste)
• 1 tsp paprika
• 1 tsp chili powder (Use more or less according to desired heat)

Steps

1. 1

   Place the chicken breasts on a cutting board. If they are very thick or uneven, cover them and gently pound them to an even thickness so they cook at the same rate.

2. 2

   Add the hot honey, soy sauce, lime zest, lime juice, chopped cilantro, minced garlic, olive oil, salt, black pepper, paprika, and chili powder to a bowl or resealable bag. Stir or seal and shake until combined.

3. 3

   Add the chicken to the marinade and turn to coat every surface. Cover the bowl or seal the bag, then refrigerate for at least 2 hours and up to overnight.

4. 4

   Remove the chicken from the refrigerator about 15–20 minutes before grilling. Let excess marinade drip off; discard the used marinade.

5. 5

   Preheat a grill or Blackstone griddle to medium-high heat, approximately 400–450°F (200–230°C). Lightly oil the cooking surface if necessary.

6. 6

   Place the marinated chicken breasts on the hot grill. Cook without moving them for about 5–7 minutes, until the underside has clear grill marks and the chicken releases easily.

7. 7

   Turn the chicken and grill the second side for another 5–7 minutes. Continue cooking as needed until the thickest part reaches 165°F (74°C) on an instant-read thermometer and the juices run clear.

8. 8

   Transfer the grilled chicken to a clean plate or cutting board and rest for 5 minutes so the juices redistribute.

9. 9

   Drizzle the rested chicken with the reserved hot honey just before serving. Garnish with additional fresh cilantro or lime wedges if desired.

Notes

The source provides ingredient names but no exact measurements or marinating/grilling times; the quantities and timings above are practical estimates. Do not reuse marinade that has contacted raw chicken. Refrigerate leftovers in an airtight container for up to 3–4 days and reheat gently to avoid drying out.

Nutrition per serving

• main
• grilled
• chicken
• summer
• meal prep
• high-protein
• sweet-and-spicy
• dairy-free