Description
A vibrant grilled chicken recipe marinated in a sweet and spicy blend of honey, chili, and citrus, perfect for flavorful BBQs or weekday dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb)
- ¼ cup honey
- 2 Tbsp olive oil
- 2 Tbsp soy sauce (or tamari for gluten‑free)
- 1 Tbsp apple cider vinegar (or lime juice)
- 2 tsp Sriracha or other chili sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional garnish: chopped cilantro, lime wedges, sesame seeds
Instructions
- In a small bowl, whisk together honey, olive oil, soy sauce, vinegar, Sriracha, paprika, garlic powder, onion powder, salt, and pepper until well combined.
- Place chicken breasts in a resealable plastic bag or shallow dish; pour marinade over chicken, ensuring all pieces are coated. Marinate in the fridge for at least 30 minutes, up to 4 hours.
- Preheat grill to medium-high heat (about 400 °F/200 °C). Oil grill grates lightly.
- Remove chicken from marinade, shaking off excess. Reserve leftover marinade.
- Grill chicken 6–7 minutes per side, or until internal temperature reaches 165 °F (74 °C) and grill marks form.
- During the last 2 minutes of grilling, brush grilled chicken with reserved marinade and cook an additional minute per side to caramelize.
- Transfer chicken to a plate, let rest 5 minutes before slicing.
- Serve garnished with cilantro, sesame seeds, and lime wedges alongside your favorite sides.
Notes
- If you prefer spicier heat, increase Sriracha to 1 Tbsp or add ¼ tsp red pepper flakes.
- For a softer, quicker option, bake at 400 °F for 20–25 minutes.
- This marinade also works great with thighs or drumsticks—just adjust cooking time.
- Leftover chicken makes delicious fajitas, salads, or wraps.
- To make gluten-free, use tamari instead of soy sauce.