Introduction

This grilled honey lime chicken is a perfect balance of sweet and tangy flavors, enhanced with a hint of smoky spice. Served with a fresh corn salsa, it makes a vibrant and satisfying meal ideal for warm evenings or casual gatherings.

Flavorful Grilled Honey Lime Chicken with Fresh Corn Salsa Recipe - Recipe Image

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
1/4 cup honey
Juice and zest of 2 limes
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
1/4 cup olive oil
Salt and freshly ground black pepper to taste
3 ears fresh corn, kernels removed (about 2 cups / 300g)
1 small red bell pepper, diced
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and minced (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Instructions

Step 1: In a medium bowl, whisk together honey, lime juice and zest, minced garlic, ground cumin, smoked paprika, olive oil, salt, and freshly ground black pepper until well combined.
Step 2: Add the chicken breasts to the marinade, turning to coat all sides fully. Cover and refrigerate for at least 20 minutes, ideally 30 to 45 minutes for better flavor.
Step 3: Preheat your grill or grill pan to medium-high heat, about 400°F (200°C).
Step 4: Remove kernels from the corn cobs. In a bowl, combine corn kernels, diced red bell pepper, chopped red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, and pepper. Toss gently and set aside to let the flavors meld.
Step 5: Place the marinated chicken breasts on the hot grill. Cook for about 5 to 6 minutes per side, until nicely charred and cooked through. The internal temperature should reach 165°F (74°C).
Step 6: Remove the chicken from the grill and let it rest for 5 minutes to retain the juices.
Step 7: Slice the chicken against the grain and serve alongside the fresh corn salsa. Garnish with lime wedges or cilantro sprigs if desired.

Tips & Variations

For extra smoky flavor, add a pinch of chipotle powder to the marinade instead of smoked paprika.
If fresh corn isn’t available, frozen corn kernels can be thawed and used for the salsa.
Adjust the jalapeño quantity to control the level of spiciness or omit it for a milder salsa.
Marinate the chicken longer, up to 2 hours, for deeper flavor penetration.

Storage

Store leftover grilled chicken and corn salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warmed through. The salsa tastes best fresh but can be kept chilled and served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They will be juicier and may require a slightly longer grilling time to reach the proper internal temperature.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). Alternatively, check that the juices run clear and the meat is no longer pink inside.

Flavorful Grilled Honey Lime Chicken with Fresh Corn Salsa Recipe

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★★★★★

4.8 from 138 reviews

This flavorful grilled honey lime chicken recipe combines juicy, marinated chicken breasts grilled to perfection with a fresh, vibrant corn salsa. The marinade balances the sweetness of honey with the tang of lime and the warmth of spices, complemented by a crisp, zesty corn salsa featuring red bell pepper, jalapeño, and cilantro. Perfect for a quick and healthy weeknight meal or a summer barbecue.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Grilling
Cuisine: American

Ingredients

Scale

Marinade and Chicken

4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
1/4 cup honey
Juice and zest of 2 limes
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
1/4 cup olive oil
Salt and freshly ground black pepper to taste

Fresh Corn Salsa

3 ears fresh corn, kernels removed (about 2 cups / 300g)
1 small red bell pepper, diced
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and minced (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Instructions

Prepare the Marinade: In a medium bowl, whisk together honey, lime juice and zest, minced garlic, ground cumin, smoked paprika, olive oil, salt, and freshly ground black pepper until fully combined and smooth. This will infuse the chicken with balanced sweet, tangy, and smoky flavors.
Marinate the Chicken: Add the chicken breasts to the marinade, turning them to coat evenly. Cover the bowl and refrigerate for at least 20 minutes, but ideally 30 to 45 minutes, to allow the flavors to penetrate and tenderize the meat.
Preheat the Grill: Heat your grill or grill pan to medium-high heat, approximately 400°F (200°C), ensuring it’s hot enough to create a nice char and sear on the chicken.
Prepare the Fresh Corn Salsa: Remove the kernels from the corn cobs. In a bowl, combine the corn kernels, diced red bell pepper, chopped red onion, minced jalapeño if using, chopped cilantro, lime juice, salt, and pepper. Toss gently to mix and set aside to allow flavors to meld while you cook the chicken.
Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for about 5 to 6 minutes on each side until they develop a caramelized char and reach an internal temperature of 165°F (74°C), ensuring they are fully cooked but still juicy.
Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes. Resting helps reabsorb juices, making the chicken moist and tender when sliced.
Serve: Slice the chicken breasts against the grain and serve alongside the fresh corn salsa. Garnish with lime wedges or cilantro sprigs if desired for an extra burst of freshness and vibrancy.

Notes

For even more flavor, marinate the chicken overnight if time permits.
If you don’t have a grill, use a grill pan or broil the chicken in the oven as an alternative.
Adjust the amount of jalapeño to your preferred spice level or omit for a milder salsa.
Use fresh limes for the best citrus flavor compared to bottled lime juice.
Make sure to monitor the chicken’s internal temperature to prevent overcooking and drying out.

Keywords: grilled chicken, honey lime chicken, fresh corn salsa, summer recipes, barbecue, easy dinner