Introduction

This Flavorful Grilled Honey Lime Chicken brings bright and tangy notes balanced with a touch of sweetness. Paired with a fresh corn salsa, it’s a vibrant and satisfying meal perfect for warm evenings or weekend cookouts.

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.
Step 2: Add chicken breasts to the marinade and turn to coat fully. Cover and refrigerate for at least 20 minutes, ideally 30 to 45 minutes.
Step 3: Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
Step 4: Remove kernels from 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.
Step 5: Place marinated chicken breasts on the hot grill. Cook for 5 to 6 minutes per side until nicely charred and cooked through (internal temperature should reach 165°F / 74°C).
Step 6: Remove chicken from grill and let rest for 5 minutes before slicing.
Step 7: Slice chicken against the grain and serve alongside the fresh corn salsa. Garnish with lime wedges or cilantro if desired.

Tips & Variations

For more heat, keep some jalapeño seeds in the salsa or add a pinch of cayenne to the marinade.
You can substitute fresh corn with thawed frozen corn kernels if fresh is unavailable.
Marinate the chicken longer (up to 2 hours) for even deeper flavor.
Swap cilantro for fresh parsley if you’re not a fan of its flavor.

Storage

Store leftover grilled chicken and corn salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave until warmed through. The salsa is best enjoyed fresh but can be 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 work well with this marinade and grilling method. They may require slightly longer cooking times.

Is it necessary to use a grill?

No, you can cook the chicken using a grill pan or under a broiler if a grill is not available. Just watch closely to avoid burning due to the honey in the marinade.

Flavorful Grilled Honey Lime Chicken with Fresh Corn Salsa Recipe

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4.7 from 492 reviews

This Flavorful Grilled Honey Lime Chicken recipe features juicy, marinated chicken breasts grilled to perfection and served with a fresh, vibrant corn salsa bursting with zesty lime and crisp vegetables. Ideal for a quick, healthy dinner or weekend barbecue.

Author: Maya
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American
Diet: Halal

Ingredients

Scale

Chicken and Marinade

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 the honey, lime juice and zest, minced garlic, ground cumin, smoked paprika (if using), olive oil, salt, and freshly ground black pepper. Continue whisking for about 5 minutes until well combined and slightly emulsified.
Marinate the Chicken: Add the chicken breasts to the marinade, turning each piece to fully coat with the mixture. Cover the bowl and refrigerate for at least 20 minutes, ideally 30 to 45 minutes to allow flavors to penetrate the meat.
Preheat the Grill: Heat your grill or grill pan to medium-high heat, approximately 400°F (200°C), ensuring it is hot enough to create nice grill marks and sear the chicken properly.
Prepare the Fresh Corn Salsa: Remove the kernels from the corn cobs. In a bowl, combine the corn kernels, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), chopped fresh cilantro, lime juice, salt, and pepper. Toss gently to mix all ingredients evenly, then set aside for about 10 minutes to allow flavors to meld.
Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for approximately 5 to 6 minutes per side, turning once, until the chicken develops a nice char and is cooked through to an internal temperature of 165°F (74°C).
Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes. This helps the juices redistribute within the meat, ensuring juicy, tender results.
Serve: Slice the grilled chicken against the grain and plate alongside the fresh corn salsa. Optionally, garnish with lime wedges or extra cilantro sprigs for added freshness and visual appeal.

Notes

Marinating the chicken for longer (up to 2 hours) enhances flavor but avoid marinating overnight to prevent texture changes from the citrus juice.
For a spicier salsa, leave the jalapeño seeds in or add extra minced jalapeño.
If you don’t have a grill, a grill pan or broiler can be used as an alternative cooking method.
To make this recipe gluten-free, ensure no added ingredients contain gluten.
Leftover grilled chicken is great for salads or wraps the next day.

Keywords: grilled chicken, honey lime chicken, corn salsa, summer recipe, healthy chicken recipe, grilled chicken breasts, fresh salsa