Honey-Lime Glazed Chicken

This grilled chicken gets a sticky, glossy glaze from a honey-lime marinade that caramelizes over the coals and chars at the edges. The combination of sweet honey, tart lime juice, fresh cilantro, and a kick of jalapeno hits all the right notes for summer grilling.

Splitting the marinade in half is the smart move here. Half soaks into the chicken during a two-hour (or overnight) fridge session. The other half stays clean and gets brushed on during grilling, building up layers of sticky, lacquered flavor with each turn.

The honey in the glaze burns easily, so keep the heat at medium and stay close. Baste and turn every few minutes to build the glaze without scorching it. You want dark, caramelized spots, not blackened patches.

Pro Tips

• Marinate at least two hours for real flavor penetration. Overnight is even better if you have the time.
• Pound the chicken breasts to even thickness before marinating. Uneven pieces cook unevenly and dry out at the thin ends.
• Oil the grill grates before cooking. Honey sticks aggressively to dry metal.
• Let the chicken rest five minutes after grilling. This redistributes the juices so they don’t run out when you slice.

Variations

• Honey-lime tacos: Slice the grilled chicken and serve in warm tortillas with slaw and avocado crema.
• Salad topper: Grill extra breasts and slice over mixed greens with a lime vinaigrette later in the week.
• Coconut rice bowl: Serve sliced over coconut rice with mango salsa and extra cilantro.