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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.

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, gluten-free - for serving
Honey Lime Chicken (for 2 nights):
  • Tamari - 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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Prep

  1. Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)
  2. Make marinade - Combine Tamari, 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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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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (46)
Gluten-free (5)
Paleo (8)
Vegetarian (8)

39 reviews

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
0 Helpful

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
0 Helpful

Added sauted green beens. Left out the hots but added a spoon of adobe sauce for flavor. Mixed 2 vegan cheeses and used both corn tortillas and flatbread for delicious dinner!

By: Mark
Posted: Aug 25, 2019
Diet: Vegetarian
0 Helpful

Tasty and easy! I used frozen corn and added pineapple to the salsa. For the chicken, I seared it in the skillet, then transferred to the oven for 15 minutes at 400 degrees.

By: Marie
Posted: Aug 24, 2019
Diet: Original
0 Helpful

Really tasty! I used boneless, skinless breasts (because that’s what we had on hand) cooked in the Instant Pot to keep them moist. The salsa was fantastic, even without the jalapeño.

By: Melissa
Posted: Aug 23, 2019
Diet: Original
0 Helpful

Really good and pretty easy. Used frozen corn, roasted it in a pan. Added extra lime to the salsa. Sprinkled quesadillas with tajin. So yummy!

By: Kyler
Posted: Aug 23, 2019
Diet: Vegetarian
0 Helpful