Save to Pinterest The first time I made this honey lime chicken, I was trying to impress some friends who claimed they hated grilled chicken. Something about how the honey caramelizes on the grill while the lime keeps everything bright changed their minds completely. My kitchen smelled like sunshine and citrus for days afterward.
Last summer, I served this at a dinner party and watched everyone go quiet after the first bite. My friend Sarah actually asked if there was some secret ingredient, but it is just the magic of honey meeting lime heat meeting a hot grill.
Ingredients
- 4 boneless skinless chicken breasts: Even thickness helps them cook evenly so pound them slightly if needed
- 3 tablespoons honey: Use raw honey if you can find it for a more complex floral sweetness
- 2 tablespoons freshly squeezed lime juice: Bottled juice lacks that bright aromatic punch you want here
- 1 tablespoon lime zest: This is where all the intense lime oils live so do not skip it
- 2 cloves garlic minced: Fresh garlic beats pre-minced jars every single time
- 1 teaspoon ground cumin: Adds an earthy warmth that grounds all that bright citrus
- Salt and black pepper: Be generous here since the seasoning is the foundation
- 1 cup jasmine rice: Basmati works too but jasmine has that lovely floral aroma
- 2 cups chicken broth: Homemade broth is best but store-bought in a pinch works fine
- 2 ripe avocados diced: They should yield slightly to gentle pressure but not feel mushy
- 1 small red onion finely chopped: Soak the chopped onion in cold water for 10 minutes to tame the bite
- ¼ cup fresh cilantro chopped: If you are one of those people who think cilantro tastes like soap, use flat-leaf parsley instead
- 1 tablespoon olive oil: Helps keep the avocado from turning brown too quickly
- 4 lime wedges: Extra squeeze at the table makes everything pop again
Instructions
- Whisk together the magic marinade:
- Combine honey, lime juice, zest, garlic, cumin, salt, and pepper in a bowl until the honey dissolves completely into the lime.
- Give the chicken a long bath:
- Place chicken in a resealable bag, pour in the marinade, squish out the air, and let it hang out in the fridge for at least two hours.
- Get the rice going:
- Rinse the rice until the water runs clear, then simmer it in chicken broth until fluffy and all the liquid disappears.
- Fire up the grill:
- Let the excess marinade drip off the chicken and grill over medium-high heat for about seven minutes per side until those gorgeous charred marks appear.
- Rest and slice:
- Give the chicken five minutes to relax before slicing it against the grain into tender strips.
- Mix up the avocado salsa:
- Gently fold together avocado, red onion, cilantro, and olive oil being careful not to mash the avocado.
- Build your masterpiece:
- Pile a fluffy bed of rice on each plate, arrange sliced chicken on top, and spoon that creamy avocado mixture over everything like a crown.
Save to Pinterest This recipe has become my go-to for nights when I want something that feels special but does not require hours of fussing. There is something so satisfying about stacking everything up and watching people dig in.
Making Ahead
The chicken can marinate overnight, which actually makes it even better. Just keep the avocado mixture separate and mix it right before serving so it stays fresh and green.
Perfect Pairings
A crisp dry Riesling cuts through the honey beautifully, or grab a citrusy IPA if beer is more your speed. For sides, grilled asparagus or a simple cucumber salad rounds everything out.
Common Questions
Can I bake this instead of grilling? Absolutely. Cook at 400°F for about 20 minutes, flipping halfway through. What if my avocados are not perfectly ripe? Let them sit on the counter for a day or two, but make the rest of the recipe first since the chicken and rice reheat well. Can I use chicken thighs? Yes, and they are even more forgiving since they stay juicy longer.
- Extra chili flakes on top add a nice kick if you like heat
- Brown rice works but adds about 10 minutes to the cooking time
- Leftover chicken makes amazing taco filling the next day
Save to Pinterest Hope this brings as many sunny moments to your table as it has to mine.
Questions & Answers
- → Can I bake the chicken instead of grilling?
Yes, bake the marinated chicken at 400°F for 20-25 minutes until it reaches an internal temperature of 165°F. Let it rest for 5 minutes before slicing.
- → How long should I marinate the chicken?
Marinate for at least 2 hours in the refrigerator for the best flavor infusion. You can marinate up to 8 hours, but avoid exceeding 24 hours as the acid may break down the texture.
- → Can I prepare components ahead of time?
Absolutely. Marinate the chicken up to 8 hours ahead, cook the rice and store it in the refrigerator for up to 2 days, and prepare the avocado mix just before serving to prevent browning.
- → What other proteins work with this marinade?
The honey lime marinade works beautifully with pork chops, salmon fillets, or shrimp. Adjust cooking times accordingly—shrimp cooks in 3-4 minutes per side, while salmon needs about 12 minutes total.
- → How do I keep the avocado from browning?
Toss the diced avocado lightly with extra lime juice before combining with other ingredients. The citric acid helps prevent oxidation. Keep the mix covered and refrigerated until serving.
- → Can I make this dairy-free or vegan?
This dish is naturally dairy-free. For a vegan version, substitute the chicken with firm tofu or tempeh, using the same marinade. Grill the tofu for 4-5 minutes per side until lightly charred.