Flavorful Grilled Honey Lime Chicken with Fresh Corn Salsa Recipe
This flavorful grilled honey lime chicken recipe features tender, juicy chicken breasts marinated in a vibrant mixture of honey, lime, garlic, and spices, then grilled to perfection. Served alongside a fresh corn salsa bursting with colorful bell peppers, jalapeño, and cilantro, this dish is perfect for a quick, healthy, and delicious meal that’s ready in just 35 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Chicken 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
For the 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, juice and zest of limes, minced garlic, ground cumin, smoked paprika, olive oil, salt, and freshly ground black pepper. Mix well until all ingredients are fully incorporated, about 5 minutes.
- Marinate the Chicken: Add the chicken breasts to the marinade, turning them to coat fully. Cover the bowl and refrigerate for at least 20 minutes, preferably 30 to 45 minutes, allowing the 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’s hot enough to sear the chicken properly.
- Prepare the Fresh Corn Salsa: Remove the kernels from the corn cobs. In a separate bowl, combine the corn kernels with diced red bell pepper, finely chopped red onion, minced jalapeño (if using), fresh chopped cilantro, lime juice, salt, and pepper. Toss gently to mix all the ingredients, then set aside for about 10 minutes to let flavors meld.
- Grill the Chicken: Place the marinated chicken breasts onto the hot grill. Cook for about 5 to 6 minutes on each side until the chicken is nicely charred and cooked through, reaching 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 allows the juices to redistribute, keeping the chicken moist and tender.
- Serve: Slice the chicken against the grain and serve alongside the fresh corn salsa. Optionally garnish with lime wedges or cilantro sprigs for added freshness and presentation.
Notes
- Marinate the chicken for at least 30 minutes to maximize flavor absorption.
- Adjust jalapeño amount to control the heat level in the salsa or omit for a milder dish.
- If fresh corn is unavailable, frozen corn kernels can be used; just thaw before assembling the salsa.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: grilled chicken, honey lime chicken, fresh corn salsa, summer chicken recipe, healthy grilled chicken, easy dinner recipe
