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Honey Lime Chicken
with corn and black bean salsa

Active: 30 minTotal: 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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  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.

Make

  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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Reviews

This meal has 37 reviews

I made it with wings instead of thighs because that's what I had. Took a little longer with bone in but was definitely worth it! One of my favorite recipes! I always use canned corn because it saves a lot of time.

By: Carolyn
Posted: Aug 31, 2019
Diet: Original

Very good and easy. Loved the salsa! Made everything as written, except used two large ears of corn instead of four, and wouldn't change anything.

By: Barbie
Posted: Aug 29, 2019
Diet: Original

Ate a whole chicken though per serving. Easy meal

By: Kenneth
Posted: Aug 28, 2019
Diet: Original

Very good Summer meal, mostly hands free. I simplified it even more by using jarred salsa instead of jalapeno, frozen fire roasted corn, and just coconut aminos and lemon juice for the marinade. Marinated chicken very briefly in the roasting pan and roasted at 400 in the same pan for about 50 minutes.

By: Yana
Posted: Aug 28, 2019
Diet: Original

Really enjoyed the chicken. Have to keep an eye on it though. I grilled mine indoors just to make sure the honey didnt burn on me. Had with corn on the cob so didnt try the sides.

By: Jenn
Posted: Aug 26, 2019
Diet: Paleo

I varied things a bit. I cut the chicken up before marinating & sauteing. Served over the salsa with crunched up tortilla chips. Very tasty!!

By: Ruth
Posted: Aug 26, 2019
Diet: Original