When I think of grilling, my mind is drawn to the classic burger and hot dog. But there’s an endless variety of what should be thrown on the grill—chicken, shrimp, ribs, fruits and vegetables. Chicken is my favorite thing to grill, as it’s versatile and combines well with creative seasonings and sauces.
Before grilling, I marinate the meat for several hours using robust flavors that are often enhanced on the grill. My marinade for this grilled chicken recipe has a zesty lime with cilantro, garlic, oil and honey. Optional add-ins are chili flakes for pop and a shot of tequila for fun—that tenderizes the chicken even more. Sliced avocados and cabbage salad on the side are just what’s needed for a lovely presentation. And if you have any leftovers, dice up the chicken to use in tacos.
- 3 lbs skinless boneless chicken breasts or thighs
- 4 limes, zested and juiced
- ½ cup honey
- ½ cup extra virgin olive oil
- 1 shot tequila (optional)
- 4 garlic cloves, minced
- ½ cup cilantro, finely shopped
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. chili flakes (optional)
- Combine lime juice, lime zest, honey, olive oil, (optional) tequila, garlic, cilantro, and salt and pepper in a bowl and mix well. Reserve ¼ of the marinade in a separate bowl to later drizzle on the chicken.
- Add the remaining marinade to a shallow dish or Ziploc bag and add the chicken. Allow to chill in the refrigerator for at least 2 hours, up to overnight.
- To grill, preheat your grill to medium high heat. Remove the chicken from the marinade and place chicken on the preheated grill. Depending on the thickness of chicken or temperature of the grill, grill each side of the chicken for about 7-8 minutes, or until cooked through.
- Serve warm and drizzle the reserved marinade on the cooked chicken. Garnish with cilantro and lime wedges. Enjoy!