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Honey Lime Chicken
with corn and black bean salsa

Active: 30 min Total: 50 min
Colorful and simple, this fresh summer meal makes great leftovers and can even be served at room temperature if the weather is particularly hot.
Smarts: This is a lighter meal. When we first featured it in 2018, many reviewers found it sufficient as written, while others said it could use something more. A simple green salad would be a great addition if you'd like an added element.


Corn and Black Bean Salsa:
  • Jalapenos - 1 , diced
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Tomatoes, medium - 2 , chopped
  • Corn - 4 ears , kernels sliced off (sub frozen corn)
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Vinegar, red or white wine - 2 tsp
  • Oil, cooking - 2 tsp
  • Lime juice - 2 tsp
  • Tortilla chips - for serving
Honey Lime Chicken (for 2 nights):
  • Soy sauce, low-sodium - 1/4 cup
  • Honey - 1/4 cup
  • Lime juice - 2 Tbsp
  • Chicken thighs, boneless and skinless - 2 1/2 lbs


  1. Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)
  2. Make marinade - Combine soy sauce, honey, and lime juice (portion for chicken). (Can be done up to 5 days ahead)
  3. Marinate chicken - (If cooking on the grill, get grill heating when chicken is nearly finished marinating.) Combine chicken and marinade. Marinate for at least 20 minutes and up to 2 hours.
  4. Green onions / Tomatoes - Prep as directed. (Can be done up to 2 days ahead)
  5. Corn - Shuck corn and slice kernels off cobs. Place in a microwave-safe dish and cover with a damp paper towel. Heat until corn is tender but still has some crunch, ~2 minutes. (If using frozen corn, defrost.) (Can be done 1 day ahead)
  6. Beans - Drain and rinse.
  7. Make salsa - Combine jalapenos, white and green parts of green onions, tomatoes, corn kernels, and beans with vinegar, oil, and lime juice (portion for salsa). Season with some salt and pepper.

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  1. Discard marinade and season chicken on both sides with some salt and pepper.
  2. If cooking on a grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat. Clean grates and brush with some oil.
  3. {grill}: Place chicken over direct heat. Sear on both sides until lightly charred. Move to indirect heat and continue cooking until chicken reaches 165F / 74C degrees, 5 to 8 minutes.
  4. If cooking on the stovetop: Heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add chicken and sear until both sides are deep golden brown, ~3 minutes on each side. Reduce heat to low and cover pan with a lid or foil. Continue cooking until chicken reaches 165F / 74C degrees, 5 to 8 minutes.
  5. Let chicken rest, covered, for 5 minutes before serving. (Reserve half the chicken for Thursday night.)
  6. Serve chicken with chips on the side. Enjoy corn and black bean salsa over chicken and on the side for dipping chips. Enjoy!
  7. If you want to get a head start on Thursday’s meal, chop the reserved chicken before refrigerating it.



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