Honey-Lime Grilled Chicken with Cilantro Chimichurri
Juicy grilled chicken breasts marinated in a sweet and tangy honey-lime sauce, served with a fresh cilantro chimichurri that adds a bright herbal punch. This Latin American-inspired chicken recipe (gluten-free), ready in about 25 minutes, pairs boneless skinless chicken breasts, honey, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 3 tbsp honey
- 2 tbsp fresh lime juice
- 3 tbsp olive oil
- 3 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup (packed), chopped fresh cilantro
- 1 tbsp red wine vinegar
- 1/4 tsp red chili flakes
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Equipment for this recipe
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Instructions
- Step 1: In a medium bowl, whisk together 3 tbsp honey, 2 tbsp fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Add 4 boneless skinless chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Step 2: Meanwhile, prepare the cilantro chimichurri by combining 1 cup chopped fresh cilantro, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 minced garlic clove (reserve from marinate), and 1/4 tsp red chili flakes in a small bowl. Stir well and set aside to allow flavors to meld.
- Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and the exterior has nice char marks.
- Step 4: Transfer chicken to a plate and rest for 5 minutes. Serve topped with 2-3 tbsp cilantro chimichurri per breast, allowing the bright herbaceous sauce to complement the sweet-tangy grilled chicken.
Frequently asked questions
How long does Honey-Lime Grilled Chicken with Cilantro Chimichurri take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Lime Grilled Chicken with Cilantro Chimichurri?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep honey from drying out.
Can I substitute ingredients in Honey-Lime Grilled Chicken with Cilantro Chimichurri?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Lime Grilled Chicken with Cilantro Chimichurri for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Lime Grilled Chicken with Cilantro Chimichurri gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
