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Honey Lime Grilled Chicken
with corn and black bean salsa

Active: 30 Total: 50

Sweet and tart, this chicken is great cooked on the grill or stovetop. Just watch it closely as it cooks - the honey in the marinade can blacken or burn more quickly than other ingredients. We last featured this meal in 2018.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Honey Lime Grilled Chicken:
  • Soy sauce, low-sodium - 3 Tbsp
  • Honey - 3 Tbsp
  • Lime juice - 1 Tbsp
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
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

Nutrition Facts

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Choose Cooking Method

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 - (Get grill heating when chicken is nearly finished marinating.) Combine chicken and marinade in a plastic bag or baking dish. Marinate for at least 20 minutes and up to 2 hours.

  4. Green onions / Tomatoes - Prep as directed and combine. (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 beans.

  7. 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. Remove chicken from marinade. Discard marinade and season chicken on both sides with some salt and pepper.

  2. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.

  3. Brush grates with some oil and place chicken over direct heat. Sear chicken on both sides until lightly charred.

  4. Move chicken to indirect heat and continue cooking until chicken is cooked through, 5 to 8 minutes, or until chicken reaches 165F / 74C degrees.

  5. Let chicken rest, covered, for 5 minutes before serving. 

  6. Serve chicken with chips on the side. Enjoy salsa over chicken and on the side for dipping chips. Enjoy!

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 - Combine chicken and marinade in a plastic bag or baking dish. Marinate for at least 20 minutes and up to 2 hours.

  4. Green onions / Tomatoes - Prep as directed and combine. (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 beans.

  7. 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. Remove chicken from marinade. Discard marinade and season chicken on both sides with some salt and pepper.

  2. 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.

  3. Reduce heat to low-medium and cover pan with a lid or foil. Continue cooking until chicken is cooked through, 5 to 8 minutes, or until chicken reaches 165F / 74C degrees.

  4. Let chicken rest, covered, for 5 minutes before serving. 

  5. Serve chicken with chips on the side. Enjoy salsa over chicken and on the side for dipping chips. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (39)
Gluten-free (2)
Paleo (4)
Vegetarian (5)

20 reviews

This gets a five for ease. Good flavor, super easy to put together. Would probably up the lime next time. Feeling and fresh.

By: Theresa
Posted: Sep 12, 2022
Diet: Original
0 Helpful

This was just ok. Maybe we cooked the chicken too long. The bean and corn salad was very tasty. Added some avocados and cilantro per previous reviewer - those were great additions.

By: Jennifer
Posted: Aug 02, 2022
Diet: Original
0 Helpful

Chicken was delicious

By: Karen
Posted: Jul 12, 2022
Diet: Paleo
0 Helpful

Tasty and pretty easy to make!

By: Caitlin
Posted: Jul 09, 2022
Diet: Original
0 Helpful

A very fresh and easy summer meal! I crisped up some corn tortillas instead of opting for pre made chips to save us the temptation of eating the whole bag 😅

By: Kiera
Posted: Jul 07, 2022
Diet: Original
0 Helpful

This was all right, I think I burned the marinade a bit by mistake, but I like the salsa. It makes a good change.

By: Estelle
Posted: Jul 06, 2022
Diet: Original
0 Helpful