Chicken is the standard staple for our weeknight dinners. I know I’m preaching to the choir, but chicken can get pretty boring. So I like to mix it up, especially with what’s handy in the pantry.
This marinade was super simple to prepare and used only a few basic ingredients: olive oil, lime juice, honey, cayenne pepper, salt and pepper. Bonus: the chicken is marinated overnight, so all you need to do on the day of is grill it and serve. Voilà!
The citrus marinade made the chicken tangy and juicy with the honey creating a slight crust. We enjoyed the honey lime chicken on a bed of salad for dinner and lunch the next day.
Honey Lime Chicken
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 tablespoons honey (Tip: use nonstick spray on the tablespoon and the honey will drip right out!)
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 pounds of boneless chicken breasts
Open a large Ziploc plastic bag and place in a container with the edges of the bag over the sides (makes it easier to add the ingredients; see below picture). Combine all the ingredients in the bag, except for the chicken. Seal the bag completely and shake well.
Add the chicken to the bag, seal completely and turn to coat the chicken. Refrigerate the marinated chicken overnight. (Note: Plans changed and I ended up refrigerating the chicken for two nights; it still turned out great.)
Heat grill (or pan) to medium-high. Grill chicken for about 6-7 minutes on each side or until juices run clear. You can reduce the time if you’re using thin chicken breasts.