Here in Tennessee we are enjoying grilling weather and I am here for it! Some of the easiest and most requested dinners at my house are from the grill. In my opinion it is always a welcomed idea to do my cooking outside when the weather gets warm. No need to heat up my kitchen! This Grilled Honey Lime Chicken with Avocado Mango Salsa is bursting with flavor and really hits the spot. Fresh and perfect for warm summer nights. I always make some extra because the leftovers are fantastic on a salad, rice bowl, or burrito the next day!
What You Will Need for Grilled Honey Lime Chicken with Avocado Mango Salsa:
These simply ingredients come together perfectly to make this Grilled Honey Lime Chicken that is bursting with flavor!
- Boneless skinless chicken breasts, or thighs: I have used both with great success
- Lime juice: Freshly squeezed is the best.
- Lime Zest: Adds a bright and fresh zip
- Honey: Sweet and complimentary with the lime and cilantro.
- Soy Sauce: Adds a depth of flavor and balances out the acidic lime juice.
- Avocado oil: This oil has a high smoke point and is perfect for grilling.
- Garlic cloves: Adds a great flavor!
- Cilantro finely chopped: Adds a fresh flavor and great color too.
- Salt and Pepper: Add to taste–a must!
Grilling Tips
- Chicken: It all starts with the chicken. Chicken thighs with bone-in will be the juiciest. I normally use chicken breasts and it is still fantastic. Just be sure to pound them so they are the same thickness so they will be tender and cook evenly. I like this meat pounder here
- Marinate: The lime and soy sauce are an acid and will break down the chicken fibers. This not only helps them absorb the flavor but also tenderizes the chicken.
- Internal Temp: The key to great grilled meat is NOT OVERCOOKING it!! Too much time on the grill creates dry tough meat. The internal temperature of the chicken should reach 160 degrees but then take it off. I love this meat thermometer here.
Alternate Cooking Methods
- Baked Cilantro-Lime Chicken: Preheat the oven to 425 degrees F. Place chicken on a baking sheet lined with a silicon baking mat or parchment paper. Bake for approximately 14-18 minutes (depending on thickness of meat), flipping the chicken halfway through. Remove from the oven, and loosely cover the sheet pan with foil. Let the chicken rest for 5-10 minutes before serving.
- Sautéed Cilantro-Lime Chicken: Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add the chicken breasts and cook for approximately 5-7 minutes per side until the chicken is cooked through and the juices run clear. As you sauté the chicken, brush it generously with the reserved marinade. Transfer the chicken to a clean plate, loosely cover with foil, and let the chicken rest for 5-10 minutes.
Grilled Honey Lime Chicken with Avocado Mango Salsa
Description
This grilled Honey Lime chicken with avocado mango salsa is literally bursting with flavor. It really is the PERFECT summer dinner!
Ingredients
Scale
Honey Lime Chicken
- 2 pounds boneless skinless chicken breasts, or thighs
- 1/4 cup fresh lime juice
- 2 teaspoons lime zest
- 1/2 cup honey
- 2 Tablespoons Soy Sauce
- 1 Tablespoon avocado or olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 cup cilantro finely chopped (optional)
Avocado Mango Salsa
- 1 teaspoon avocado oil
- 2 Tablespoons lime juice
- 1 teaspoon lime zest
- 1/4 cup cilantro, finely chopped
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped red pepper, optional
- 1 tablespoon finely chopped fresh jalapeno, optional (or jarred jalapeno )
- Fine sea salt and freshly cracked pepper
Instructions
Honey Lime Chicken:
- In a small bowl combine lime juice, zest, honey, soy sauce, oil, garlic, salt and pepper, onion powder and cilantro (if using).
- Pour the sauce over the chicken and let marinade for a couple of hours or overnight (more marinating time is better). Alternately, you could put the chicken and marinade in a zip loc bag for easy clean up.
- Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
Avocado Mango Salsa
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Combine the olive oil, lime juice, lime zest, and cilantro and toss together.
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Chop the mango and avocado into bite-sized pieces. Add to the salsa along with the finely chopped red onion, red pepper, and jalapeño.
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Season the salsa to taste with pepper, and salt then stir to mix.
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