Mesquite-Smoked Chicken with Honey Lime Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Infused with mesquite smoke and brushed with a tangy honey lime glaze, capturing the spirit of Northeast Texas flavors. This american-inspired chicken ready in about 30 minutes pairs kosher salt, ground black pepper, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 15 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Drain 1 cup soaked mesquite wood chips and place them in a smoker box or foil pouch with holes for smoke.
  2. Step 2: Pat dry 4 boneless skinless chicken breasts (6 oz each), then season both sides evenly with 1 tsp kosher salt, 1/2 tsp ground black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
  3. Step 3: Brush chicken breasts with 2 tbsp olive oil to prevent sticking and enhance smoke absorption.
  4. Step 4: Place the chicken on the grill and add the mesquite wood chip smoker box to generate smoke. Close the lid and grill for 6 minutes on the first side until grill marks appear.
  5. Step 5: Flip the chicken breasts and grill for another 5 minutes, brushing with a glaze made from 3 tbsp honey and 2 tbsp fresh lime juice every 2 minutes.
  6. Step 6: Cook until the internal temperature reaches 165°F, about 11 minutes total. Remove from grill and let rest 5 minutes before serving.

Frequently asked questions

How long does Mesquite-Smoked Chicken with Honey Lime Glaze take to make?

Total time is about 30 minutes (15 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 Mesquite-Smoked Chicken with Honey Lime Glaze?

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 kosher salt from drying out.

Can I substitute ingredients in Mesquite-Smoked Chicken with Honey Lime Glaze?

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 Mesquite-Smoked Chicken with Honey Lime Glaze 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.

What goes well with Mesquite-Smoked Chicken with Honey Lime Glaze?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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