Garlic Lime Grilled Chicken

Garlic Lime Grilled Chicken is a deliciously tender, juicy dish that’s sure to become a family favorite. Every bite is bursting with big flavors everyone will love. Bring some zesty life to your grilled chicken!

We’ve been living in messy, chaotic disarray all summer long. I’m not talking about the laundry nor my hair, though both could easily qualify.

Our house has been turned upside down for the past couple of months. What originally started as a minor repaint project quickly morphed into a whole-house makeover that has taken on a life of its own. Our kitchen has been out of commission, we’ve lived out of a hotel at times, and I’ve fed my kids more McD’s than they’ve had in their lives.

Key Ingredients for Garlic Lime Grilled Chicken:

• Boneless, skinless chicken thighs are recommended for tenderness. Thighs are much less likely to become dry or overcooked. That said, feel free to use chicken breasts if you truly prefer it.
• Pure honey and brown sugar are our picks for sweetening the deal. The flavors merge superbly and allow a nice browning to occur on the grill.
• Plenty of garlic and freshly squeezed lime juice are in order.
• Regular soy sauce is recommended for best flavor, though Tamari will work for a gluten-free and lower sodium option.
• Sriracha is our choice for that bit of kick; adjust amount based on desired heat level.
• A bit of fresh ginger provides aromatic flavor; ground ginger can work in a pinch if you can’t find fresh.

INGREDIENTS

• 2–3 lb boneless, skinless chicken thighs (thighs recommended for tenderness)
• 1/3 cup + 2 TB pure honey
• 1/4 cup brown sugar, packed
• 1/4 cup regular soy sauce
• 8 cloves garlic, minced
• 2 TB Sriracha hot sauce; adjust for desired heat level
• Zest of 1 lime
• 3 TB freshly squeezed lime juice
• 1 tsp ground or freshly grated ginger
• 1/4 tsp table salt
• Other: Oil for cooking, freshly chopped cilantro for garnish

INSTRUCTIONS

1. Thoroughly dry chicken with paper towel and pierce with fork throughout. Lightly pound pieces into even thickness. Sprinkle both sides of chicken pieces with light layer of kosher salt (kosher salt is much coarser than table salt.)
2. In a large pan or bowl, whisk together all remaining ingredients into a well-combined marinade. Reserve 1/4 cup of the marinade for later. Add chicken to the pan/bowl of marinade, turning to coat well. Marinade 2-3 hours, turning occasionally to re-coat.
3. Coat grill with oil, heating over medium-high heat until hot. Place chicken evenly on grill and cook until nice grill marks appear and center is no longer pink, approx. 4 min/side (time depends on thickness) and basting occasionally with your 1/4 cup of reserved marinade.
4. Let cooked chicken sit at room temp for 2-3 minutes before cutting into it. Serve immediately with freshly chopped cilantro for garnish, if desired