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Spicy Honey-Lime Chicken

Spicy honey-lime chicken with a lacquered sweet-heat glaze that chars beautifully at the edges. Bone-in thighs (or breasts) are grilled until juicy, brushing with reserved marinade in the final minutes for glossy caramelization.
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Prep Time 15 minutes
Cook Time 18 minutes
marinating 30 minutes
Total Time 1 hour 3 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs (or boneless breasts)
Honey-lime glaze and marinade
  • 0.25 cup honey
  • 3 tbsp fresh lime juice Reserve 3 tablespoons for glazing.
  • 1 tbsp lime zest
  • 3 cloves garlic, minced
  • 1 tsp sriracha or sambal oelek Use 1–2 teaspoons to control heat.
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp cumin
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Serving
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 grill

Method
 

Make the spicy honey-lime marinade
  1. Whisk honey, lime juice, lime zest, garlic, sriracha, chili powder, smoked paprika, cumin, olive oil, salt, and pepper together until smooth and glossy.
  2. Reserve 3 tablespoons of the marinade for glazing, then pour the remaining marinade over the chicken.
  3. Marinate at least 30 minutes or up to 8 hours in the refrigerator, covered, so the glaze clings to the chicken.
Grill and glaze
  1. Preheat the grill to medium-high heat and oil the grates to prevent sticking.
  2. Grill chicken for 6-8 minutes per side with the lid closed as much as possible, until cooked through to 165F internal.
  3. Brush the reserved glaze over the chicken during the last 3 minutes of grilling so it caramelizes and chars at the edges.
Rest and serve
  1. Let the chicken rest for 5 minutes off the heat so juices redistribute and the glaze sets.
  2. Garnish with fresh cilantro and serve with lime wedges for bright finishing flavor.

Notes

For the best caramelized edges, keep the grill at medium-high and brush glaze only in the final 3 minutes to prevent burning. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. If you want it gluten-free, confirm your sriracha/sambal oelek is gluten-free and use the same marinade steps.