Honey-Lime Grilled Chicken with Cilantro Chimichurri

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving

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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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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.