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Sticky Honey Lime Grilled Chicken

Sticky honey lime grilled chicken with a glossy honey-lime glaze and caramelized grill marks. Bright sweet-citrus flavor comes from a quick honey-lime marinade that’s reserved for frequent basting until the glaze turns sticky.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs or drumsticks
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
Honey-lime marinade & glaze
  • 0.333 cup honey
  • 0.25 cup lime juice
  • 1 lime zest zest of 2 limes
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 fresh cilantro for garnish
  • 2 lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the honey-lime marinade
  1. Whisk together honey, lime juice, lime zest, olive oil, garlic, cumin, chili powder, salt, and pepper until smooth and fragrant. The mixture should look glossy and evenly combined.
  2. Reserve 1/3 cup of the marinade for basting. Set it aside so it’s ready when the chicken hits the grill.
Marinate
  1. Add chicken to the remaining marinade and toss to coat. Cover and refrigerate for 1-4 hours so the surface absorbs the sweet citrus flavor.
Grill and glaze
  1. Preheat the grill to medium heat. Aim for steady heat with a temperature you can hold while keeping the glaze from burning.
  2. Grill chicken for 7-8 minutes per side, basting frequently with the reserved marinade. Flip once, and keep coating so the glaze turns caramelized and shiny.
  3. Continue grilling and basting until the internal temperature reaches 165°F and the glaze looks sticky and lacquered. You should see darker caramelized spots and a glossy coating as it reduces.
Finish
  1. Garnish with fresh cilantro and serve with lime wedges. Add them right before serving for bright, fresh color and citrus aroma.

Notes

Pro tip: Keep basting frequently but don’t let flare-ups char the honey—medium heat helps the glaze set into a sticky shine. Refrigerate marinated chicken up to 2 days; cook within that time for best flavor. Freeze cooked chicken up to 2 months; reheat gently so the glaze doesn’t get too thick. For a lower-sugar option, use a honey substitute that measures 1:1 in sweetness (or reduce honey slightly) while keeping the same marinade ratios.