This post may contain affiliate links. For more information, see our privacy policy.
No worries about dry chicken! This Mexican Honey-Lime Grilled Chicken stays moist, tender and full of fabulous Southwest-inspired flavor!
If you enjoy Southwestern flavors, you're going to LOVE this Mexican Honey-Lime Grilled Chicken. It's delicious on its own, but it's also wonderful in quesadillas, sandwiches, wraps, salads or pizzas. So make plenty, as the leftovers will be the inspiration for lots of other meal ideas!
Never too old to learn
Don't let them tell you that "you can't teach an old dog new tricks". It just isn't true! I've always been quite partial to chicken breasts, either bone-in or boneless. Every now and then, I would purchase a whole chicken and roast it for a special dinner. But thighs or legs? Definitely not. In fact, I never even give them a second glance at the market. Well, that was true until a few years ago. Thankfully, this Mexican Honey-Lime Grilled Chicken is here today because this "dog" did learn a new trick!
Lots of delicious experiments
I decided to give chicken thighs a go, and have been experimenting with lots of different recipes. Enough recipes to have gone LOTS of Costco-size packages of thighs. The results have been wonderful! First, there was the Indonesian-inspired recipe with ginger, lemongrass and soy (if you haven't tried it, it's fabulous!), then a delicious Asian-inspired chicken. Nexgt thing I knew I was on a chicken thigh roll. You can check out lots of the recipes here, but don't miss this flavorful Mexican Honey-Lime Grilled Chicken.
I love that you can sauté or sear thighs till they're a beautiful golden brown, (even a bit charred) and the meat doesn't even begin to dry out. And honestly, to my surprise, the flavor of the thighs is mild and delicious.
I think you'll love this south-of-the-border version as much as we do. The recipe can be prepared on the grill or the stovetop, making it perfect for year-round enjoyment.
Before cooking, the chicken is marinated for a stint in a delicious concoction of olive oil, fresh lime juice, honey, cumin, oregano and a bit of fresh ginger. Ginger? Yes, although ginger is much more common in Asian recipes, it's also known to be used in the internationally-inspired cuisine of Mexico.
Just a small portion of the marinade is combined with the raw chicken. The rest is reduced on the stovetop for a few minutes and is transformed into a wonderful basting sauce to brush on the chicken as it cooks.
This Mexican Honey-Lime Grilled Chicken is wonderful served with rice and salsa and works well for sandwiches and wraps. It also makes a spectacular Mexican-inspired salad. Check it out!
You're probably way ahead of me on these magical chicken thighs and throw them in your shopping cart quite regularly. But if not, trust me, you've been missing out on something amazing. I'm here to tell you - you can teach an old dog new tricks!
Café Tips for making this Mexican Honey-Lime Grilled Chicken
- If you're in a hurry, you can marinate the chicken for just 30 minutes with great results, but I've also let it sit much longer in the marinade for an even deeper, richer flavor.
- It's important to allow the chicken to rest for 5 minutes after removing it from the grill so the delicious juices can be redistributed and not pour out onto the serving platter.
- This Mexican Honey-Lime Grilled Chicken is fantastic paired with Cilantro Rice (Arroz Verde).
- For a delicious variation, use this Spicy Cilantro Honey-Lime Dressing as a drizzling sauce for this chicken.
- Make a quesadilla with the leftovers. Just slice the chicken thinly then pile it into a flour tortilla with a handful of shredded Colby Jack cheese. Pan grill until golden then serve with this Best Ever, Super Easy Salsa. Delish!
- Okay, if you're a died-in-the-wool chicken breast lover, this recipe can be made with breasts. Be sure to pound the breasts to an even thickness and don't marinate them for more than 30 minutes. Use an instant thermometer and take them off the grill when the thickest part of the breast reaches 160˚F.
Thought for the day:
Do not be anxious about anything,
but in every situation, by prayer and petition,
with thanksgiving, present your requests to God.
And the peace of God,
which transcends all understanding,
will guard your hearts and your minds in Christ Jesus.
Philippians 4:6
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Mexican Honey-Lime Grilled Chicken - don't worry about this chicken drying out, it stays moist, tender and full of fabulous Southwest-inspired flavor!
- 3 pounds boneless skinless chicken thighs (trim off most of the fat)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons honey
- ¼ cup fresh lime juice
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dry oregano
- 3 medium cloves garlic finely minced
- 1 teaspoon kosher salt
-
Combine all marinade ingredients in a saucepan and stir well.
-
Transfer 3 tablespoons of marinade to a zippered bag and add chicken. Massage bag well to coat all chicken pieces. Marinate for at least 30 minutes and up to 12 hours.
-
Heat remaining marinade over medium heat till mixture comes to a boil. Continue to cook (watch carefully so that mixture does not overflow pan) until syrupy and reduced to one-half original volume, about 1-2 minutes. Set aside to cool.
-
If cooking on an outside grill, preheat the grill to medium-high. When hot, add chicken and sprinkle lightly with kosher salt and freshly ground black pepper.
-
Cook for about 12-15 minutes, turning frequently and basting with the reduced sauce until golden, slightly charred in places and internal temperature reaches 160˚.
-
To cook inside, heat oil in a large saute pan till almost smoking. Add chicken and sprinkle lightly with kosher salt and freshly ground black pepper.
-
Cook for about 10 minutes, turning frequently, until golden, slightly charred in places and internal temperature reaches 160˚. Brush frequently with the reduced sauce while cooking. (Don't over-crowd the thighs in the pan or they will simmer instead of sautéing. Make in 2 batches if necessary.)
-
Tent chicken with foil and allow to rest for 5 minutes before serving.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Geri says
These were wonderful! Served them with a Raw Corn and Radish Salad with Spicy Lime Dressing from Food & Wine. Mmmmmm good!
Chris Scheuer says
That's making me hungry Geri! Sounds like a great combination!
Alexandra Martin says
Made this last night for dinner... fantastic! Easy peasy, so flavorful and done quick with big effect. I served it with mexican creamed corn and a fresh heirloom tomato caprese salad. My husband loved it! Will be making many times over. Thanks!
Chris Scheuer says
That sounds like a wonderful dinner! Thanks so much for letting us know!
Victoria says
Can I marinate these the night before I cook them or is that too long?
Chris Scheuer says
Yes you can Victoria.
Lisa says
We're generally chicken breast people...but this was fantastic! Will definitely make it again. Love all your recipes.
Zoe Timmons says
Oh Chris! I made this tonight for dinner. It was yummy!! I used the extra basting sauce on top of the black beans and rice that I served with the chicken! Fabulous! Can't wait to make it for guests now.
Chris Scheuer says
Sounds wonderful Zoe, you're making me want to make it again! 🙂
Colleen Volcjak says
I just made this last night and it was so good I made it again tonight. this time I doubled the spices and used 4 limes and about 1 tablespoon lime zest with just a sprinkle of cayenne pepper! OMG! I am making this at least once a week for the summer! I like strong flavors which is why I double it and the rest of the zest from the other limes i keep in the freezer. Love all your foods!
Chris Scheuer says
Thanks Colleen, you sound like me. When I like something I make it over and over and tweak it to our tastes. So happy you enjoyed it.
Wayne says
I really love the photos that you have taken of this BBQ chicken recipe. My first experiment with chicken thighs instead of breast was in a curry dish. I have been wanting to experiment more and this recipe gave me the perfect reason to do that sooner than later so I pinned it on our BBQ Recipes board to remind me. Thanks for sharing 🙂
Chris Scheuer says
Thanks Wayne, hope you enjoy the recipe!
Vicki G. says
Just made this for dinner, and the chicken was amazing...wow...another keeper from Chris!
Chris Scheuer says
Thanks so much Vicki, so happy you enjoyed it!!
Lynne says
Just double checking... Marinate in 3 tablespoons for 3 lbs of thighs?? It seems like too little- but haven't made it yet. Will try it tonight. Thanks!
Chris Scheuer says
Yes, that is right Lynne, most of the flavor comes with the basting sauce!
Denise Browning says
It looks delicious!!!!!! And it is easy to prepare and can be used in many dishes!!!
Susan says
I've always been partial to the legs and thighs (and liver) but I love a good grilled chicken breast on my Caesar salad. This recipe is right up my chicken alley 🙂
Sandra says
Literally and figuratively these pictures are mouthwatering! I have a small package of boneless thighs in the freezer and I can't wait to make these!
John/Kitchen Riffs says
It took us some time to start using chicken thighs, too (we used to be exclusively breast people). But their flavor is wonderful! And they're so often on sale. So we're coverts. Anyway, this is such a lovely dish. Perfect for chicken thighs! Thanks so much.
Monique says
I bet it is delish..our daughter got us hooked on the Costco thighs..so moist!!
Catherine says
Looks wonderful and fresh for the spring and summer meals.
xo Catherine
cheri says
Hi Chris, it definitely depends on what I am making but chicken thighs certainly have their place. Love the flavors you developed here. Looks mouth watering!!!
Vicki V says
I never liked thighs either but I think they are great now! To me, they used to taste kind of gamey. I wonder if the chickens are bred differently?
Jennifer @ Seasons and Suppers says
Such great flavours here! And I am definitely a thigh lover 🙂
sue|theviewfromgreatisland says
These are making my mouth water --- I thought they were breasts until I read the post! I'm a recent convert to thighs, too, and your flavor profile is right up my alley --- I think I just found our dinner tonight 🙂
Kim says
I think these would be wonderful cooked in my Instant Pot.
Cindy W says
This looks fabulous but I hate cleaning the thighs. Even the organic Costco ones gross me out. By the time I am done trimming the pieces don't look very nice.
Chris Scheuer says
You're right Cindy, it does take a bit of effort, but the flavor and tenderness makes it worth it!
Madonna says
I usually go for the white meat of chicken, but this sounds like a great idea.
Sherilyn Wood says
I prefer thighs for some recipes. I find they're moister & more flavorful.
I'm looking forward to trying this recipe. Thanks!
Angie@Angie's Recipes says
From the shape, I thought they were chicken breast.....this looks so succulent and tender..
Tricia @ Saving room for dessert says
We love the boneless skinless thighs but they are hard to find sometimes. The dark meat is very juicy and I love the size or the pieces 🙂 Love this recipe too - it sounds and looks wonderful. Have a beautiful weekend! Hope you had a nice birthday.
Jenna says
This looks like a perfect summer recipe Chris. I have recently sworn off boneless chicken breasts after several recent unacceptable results. Chicken thighs are now my go to favorite, and I can't wait to try this lime grilled recipe, bring on the margaritas!