Grilled Chicken with Lime and Honey

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This is always a popular weekend supper at the river. Serve it with a cold broccoli salad and deviled eggs, or just a wonderful salad of your liking and enjoy the sunset!


  • 2 teaspoons grated lime peel
  • 1/3 cup lime juice
  • 1/2 tsp. cayenne
  • ¼ cup oil
  • 2 tbsp. chopped fresh chives
  • ½ cup honey
  • 1 tsp. salt
  • 1 large banana pepper, finely chopped (or jalapeno if you like the spice)
  • 1 clove garlic, finely chopped
  • 4 boneless skinless, chicken breasts


Make marinade, in shallow glass or plastic dish, or sealable food-storage plastic bag, mix all ingredients except chicken.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

NOTE: Sometimes I don’t flatten the meat – it’s up to you, but if they aren’t large pieces of meat, it’s fine either way.

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut.

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