Honey Lime Grilled Chicken
with corn and black bean salsa
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.
Ingredients
- Soy sauce, low-sodium - 3 Tbsp
- Honey - 3 Tbsp
- Lime juice - 1 Tbsp
- Chicken thighs, boneless and skinless - 1 1/2 lbs
- 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
Choose Cooking Method
Prep
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Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)
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Make marinade - Combine soy sauce, honey, and lime juice (portion for chicken). (Can be done up to 5 days ahead)
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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.
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Green onions / Tomatoes - Prep as directed and combine. (Can be done up to 2 days ahead)
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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)
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Beans - Drain and rinse beans.
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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
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Remove chicken from marinade. Discard marinade and season chicken on both sides with some salt and pepper.
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Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
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Brush grates with some oil and place chicken over direct heat. Sear chicken on both sides until lightly charred.
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Move chicken to indirect heat and continue cooking until chicken is cooked through, 5 to 8 minutes, or until chicken reaches 165F / 74C degrees.
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Let chicken rest, covered, for 5 minutes before serving.
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Serve chicken with chips on the side. Enjoy salsa over chicken and on the side for dipping chips. Enjoy!
Prep
-
Jalapenos - Dice jalapenos. (Can be done up to 5 days ahead)
-
Make marinade - Combine soy sauce, honey, and lime juice (portion for chicken). (Can be done up to 5 days ahead)
-
Marinate chicken - Combine chicken and marinade in a plastic bag or baking dish. Marinate for at least 20 minutes and up to 2 hours.
-
Green onions / Tomatoes - Prep as directed and combine. (Can be done up to 2 days ahead)
-
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)
-
Beans - Drain and rinse beans.
-
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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Remove chicken from marinade. Discard marinade and season chicken on both sides with some salt and pepper.
-
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.
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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.
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Let chicken rest, covered, for 5 minutes before serving.
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Serve chicken with chips on the side. Enjoy salsa over chicken and on the side for dipping chips. Enjoy!
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