Honey Marinated Jalapeño Lime Grilled Chicken. The perfect dish for warm Georgia nights. If your family get-togethers are anything like ours, the main course is always flavorful with some kind of Southern twist.
With a dash of sweetness, just the right amount of heat, and a hint of sour, this grilled chicken recipe is a savory dish my family loves and I guarantee yours will too.
For obvious reasons, raw honey is my go-to when it comes to marinating anything. But there are actually so many benefits to using honey in your marinade compared to other alternatives. Why? The composition of honey allows it to pull moisture from the air and retain it. In other words, honey has the ability to retain the moisture inside your meats in a way that is unmatched and adds so much natural flavor.
If you have never used honey to brown or crisp your meat, let me tell you, you are missing out! The texture, color, and flavors make all of the difference when you are grilling anything from meats to vegetables and fruits, like our Glazed Honey Grilled Pineapples or even or Grilled Honey Peaches. The best part? 100% raw and unfiltered honey helps extend the shelf-life of your marinade due to its preservative nature.
While this all-natural product is so easy to cook with, I’ve heard of… and DEFINITELY have never ever done myself … people grilling with honey and accidentally burning their food. Keeping a watchful eye on the food while you grill with honey is probably the simplest route to take, but there are a couple of tips I can give you, from other people’s experiences, of course, to prevent burning your food.
When grilling at higher temperatures, it is better to mix your honey with additional ingredients, like juice or oil, so that way it does not burn quickly or char. Since honey is so thick, you want to be sure the mixture is thoroughly spread onto your meats so that it does not burn in one clumped together spot.
Within the indirect heat section of your grill is where you are going to be focused on achieving the gorgeous caramelized golden hues. When you are ready for that beautiful finish and a quick sear, move your chicken to the area of direct heat for a few moments.
- 3 Tbsp of Pure Southern Honey
- 3 Tbsp Olive Oil
- 3 Tbsp Lime Juice
- 1 Large Jalapeno (stem and seeds removed, minced)
- 1 Tsp Minced Garlic
- 1 Tsp Kosher Salt
- 2 lbs Skinless Boneless Chicken Thighs
First, prepare the marinade by combining olive oil, raw honey, minced garlic, freshly minced jalapeno, lime juice, and salt into one of the large gallon-size Ziploc resealable bags. Taste the marinade before adding the meat and add additional salt or honey as needed. Then plop the chicken thighs into the marinade, making sure it is thoroughly spread and coating the chicken pieces. You want to let the chicken thighs soak in the marinade for at least an hour. But if you want them extra flavorful, go ahead and do this part the night before so that they have time to absorb the wonderful honey, jalapeño, and lime mixture. When you are ready to bust out the grill, cook chicken on medium-high for about 8 to 10 minutes on each side or until you have reached an internal cooking temperature of 175 to 180F. Right before serving, take your honey dipper and drizzle just a little bit over the chicken pieces, and toss in a couple of limes as garnish.