Grilled Honey Lime Chicken (Marinade Recipe)

overhead view of grilled honey lime chicken drumsticks.

4.67 from 3 votes

Grilled Honey Lime Chicken (Marinade Recipe)

This irresistible honey lime chicken marinade with soy sauce, sweet honey, and zesty lime juice adds tons of flavor to grilled drumsticks!

Prep Time10

Cook Time35

Marinating Time4

Total Time4 45

Course: Dinner, Sauce/Marinade

Cuisine: American, Mexican

Servings: people

Calories: 150kcal

Author: Becky Hardin

Equipment

Grill or Grill Pan

Ingredients

1 pound bone-in, skin-on chicken drumsticks *

For the Marinade:

⅓ cup honey
⅓ cup low-sodium soy sauce **
2 whole limes juiced and zested
1 teaspoon crushed red pepper flakes optional

Instructions

Marinate the Chicken:

Whisk together the honey, soy sauce, lime juice, lime zest, and crushed red pepper.
⅓ cup honey, ⅓ cup low-sodium soy sauce, 2 whole limes, 1 teaspoon crushed red pepper flakes
Add chicken to a large Ziplock bag. Pour the marinade over the chicken. Seal and toss to fully coat. Refrigerate for at least 4 hours or overnight.
1 pound bone-in, skin-on chicken drumsticks

Grill the Chicken:

Preheat grill to medium-high heat (400°F).
Remove drumsticks from marinade, but do not discard marinade. Place chicken on the grill and cook, rotating every 8-10 minutes until internal temperature reaches 165°F (about 30-35 minutes).
Meanwhile, pour remaining marinade into a small saucepan. Bring to a boil and cook for 8-10 minutes until liquid thickens and is reduced by half.
For the last 2-3 minutes of grilling, brush chicken with reduced sauce. Remove from heat and brush with remaining sauce. Serve immediately.

Notes

*I love using this marinade on drumsticks, and generally recommend using bone-in cuts of chicken for ultimate flavor. However, this honey lime marinade can be used with any cut of chicken.

**I recommend using low-sodium soy sauce. If you're gluten-free, try tamari or coconut aminos instead.

Marinating Tips:

While it's not required, piercing chicken pieces a few times with a fork, knife, or skewer can help the marinade to sink in further.
Chicken can marinate anywhere from 20 minutes to 24 hours. 4 hours is the sweet spot for this recipe. If marinating for more than 1 hour, keep it in the fridge.
Reserve a bit of the marinade to use as a sauce when serving.

Grilling Tips:

Clean the grill and oil it before adding the chicken to prevent sticking.
To get the best sear, pat the excess marinade off. Too much moisture will cause the chicken to steam.
For best results, heat one side of the grill to high and the other to medium-high. Sear the chicken on the high heat side of the grill first to form char marks, then flip it onto the lower heat to finish cooking.
Keep the grill closed to reduce chances of the chicken drying out.
Remove the chicken from the grill when it reaches 162°F internally. Tent it with foil, and the internal temp will continue to rise to 165°F.
Let the meat rest for 5-10 minutes before enjoying. This helps lock in the juices!

Baking Instructions: To bake honey lime marinated chicken; preheat the oven to 400°F. Brush some of the marinade over the chicken and bake for 20-25 minutes, or until 165°F. Serve with reduced marinade/sauce.

Storage: Store grilled honey lime chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition