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Sticky Honey Lime Grilled Chicken

Sticky honey lime grilled chicken with a glossy, caramelized glaze made from honey, lime zest, and cumin. Marinate first, then grill until the glaze turns sticky and the chicken reaches 165°F for bright sweet-citrus flavor.
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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
  

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

Equipment

  • 1 grill

Method
 

Make the honey lime marinade
  1. Whisk honey, lime juice, lime zest, olive oil, garlic, cumin, chili powder, salt, and pepper until smooth and combined, with no visible garlic clumps.
  2. Reserve 1/3 cup of the marinade in a separate container for basting so it stays fresh for the grill.
Marinate and grill
  1. Marinate chicken for 1-4 hours, turning occasionally so the surface turns evenly glossy with the honey-lime mixture.
  2. Preheat the grill to medium heat and wait until it holds steady heat before cooking.
  3. Grill chicken for 7-8 minutes per side, brushing with the reserved marinade frequently so you see a light, caramelizing sheen.
  4. Continue grilling and basting until the internal temperature reaches 165°F and the glaze looks sticky and reduced, clinging to the chicken.
Finish
  1. Garnish the grilled chicken with fresh cilantro and serve with lime wedges for bright citrus at the table.

Notes

Pro tip: marinate in a shallow dish so the chicken is evenly coated, then baste often near the end to boost stickiness without scorching. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked chicken up to 2 months (reheat gently to avoid drying). For a gluten-free option, keep basting to the reserved marinade only—no added thickeners—so it stays naturally gluten-free.