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There’s something about summer that just begs for bold, bright flavors and this Grilled Hot Honey Chicken hits all the right notes. It’s juicy, tangy, a little spicy, and totally irresistible. Whether you’re hosting a backyard BBQ or just want something exciting to throw on the grill, this chicken is about to become your new warm-weather go-to.
Why You’ll Love This Grilled Chicken!
This isn’t just your typical grilled chicken. It starts with a zesty lime-garlic marinade that tenderizes the meat while layering in fresh, vibrant flavor. Then, once it’s hot off the grill, it gets a generous drizzle of a sticky, syrupy hot honey glaze that’s equal parts sweet, spicy, and savory.
Trust me! Every bite is a flavor bomb. As a nutritionist, my favorite recipes to make are those that deliver on being absolutely delicious and are a healthy too! This recipe is light and exactly what you want for a summer night.
Making Grilled Hot Honey Chicken
- You only need a handful of ingredients!
- Start with the Lime + Garlic Marinade which is bright, tangy, and punchy. It gives the chicken that fresh summery vibe and ensures it stays juicy on the grill. You only need to marinade for 15 – 20 minutes.
- While grilling, make the hot honey sauce: This is the star. Made with hot honey, a splash of hot sauce, coconut aminos for umami depth, a touch of Dijon mustard for tang, and of course… more garlic. It’s sweet, spicy, and has just the right amount of complexity.
- Pour over the grilled chicken and DEVOUR!
This recipe is perfect for:
- Lazy summer nights on the patio
- Weeknight dinners with a kick
- Meal prep that actually gets you excited
- Impressing guests without breaking a sweat
Pair with Mexican Street Corn Salad or my Mexican Slaw for the best summer dinner!
Serve over cauliflower rice or my rice. (If you’re looking for a quick and effortless way to make rice, check out my 10-minute easy rice hack).
Grilled Hot Honey Chicken
Ingredients
- 4 Chicken breast
- 2 large Limes, (juice of)
- 4 cloves Garlic , (minced, divided)
- 2 tbsp Olive oil
- 1 tsp Sea salt + black pepper
- 2/3 cup Honey*
- 2 tbsp Hot sauce**
- 1 tbsp Dijon mustard
- 1/2 cup Coconut aminos
- Fresh cilantro for serving
Instructions
- Heat up a gas grill to medium high or a charcoal grill. While grill is heating, make the marinade. Add the juice of limes, half the garlic, and oil to a container or ziploc bag with the chicken. Let sit for about 15 – 20 minutes.
- Meanwhile, make the hot honey sauce. In a small saucepan, heat honey, hot sauce, coconut aminos, dijon mustard, and the remaining garlic. Heat to a low boil, and reduce heat to low. Let simmer for about 10 minutes, or until mixture begins to thicken. Keep an eye on it and continue to whisk every few minutes. Remove and let cool.
- Once the grill is hot, add the chicken and sprinkle with sea salt and pepper. Cook for 6 – 8 minutes per side, or until the thickest part of the chicken is cooked to 165 degrees F. After you flip the chicken, brush the top with a little of the hot honey sauce.
- When chicken is completely cooked, spoon the hot honey sauce on top and serve. I love the addition of fresh cilantro, but it is also good without!
Notes
