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Sticky Honey Lime Grilled Chicken

Sticky honey lime grilled chicken with a glossy, caramelized glaze and bright citrus flavor. Marinate for juicy, flavorful chicken, then grill until the sauce turns sticky and clings to every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sticky honey lime chicken
  • 2 lb chicken thighs or drumsticks
  • 0.3333333333 cup honey
  • 0.25 cup lime juice
  • 2 lime zest zest of 2 limes
  • 2 tbsp olive oil
  • 2 garlic minced, about 2 cloves
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 salt to taste
  • 1 pepper to taste
  • 1 fresh cilantro for garnish
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the honey-lime marinade
  1. Whisk together honey, lime juice, lime zest, olive oil, garlic, cumin, chili powder, salt, and pepper until smooth and fragrant. The mixture should look glossy and evenly combined.
Reserve and marinate
  1. Reserve 1/3 cup of the marinade for basting and set it aside. Keep it separate so it can be brushed during grilling.
  2. Marinate the chicken for 1-4 hours in the refrigerator. Cover to prevent drying out and for best flavor absorption.
Grill with sticky glaze
  1. Preheat the grill to medium heat. Aim for steady heat so the glaze caramelizes without burning.
  2. Grill chicken for 7-8 minutes per side, basting frequently with the reserved marinade. Look for caramelized color and a lacquered shine as the glaze reduces.
  3. Continue grilling and basting until the internal temperature reaches 165°F and the glaze is sticky. The coating should cling to the surface rather than run like a liquid.
Finish and serve
  1. Garnish with fresh cilantro and lime wedges right before serving. Serve with extra lime wedges for bright citrus.

Notes

Pro tip: basting frequently helps the honey-lime glaze caramelize into a glossy, sticky coat—avoid letting sugar burn by keeping the grill at medium heat. Refrigerate marinated chicken up to 1 day before grilling (don’t freeze raw marinated chicken). After cooking, refrigerate leftovers up to 3 days; freeze cooked chicken up to 2 months. For a lighter option, use less honey (about 1/4 cup) while keeping lime juice and spices the same to reduce sweetness without losing flavor.