Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1/4 cup honey
- 1/4 cup fresh lime juice (about 2-3 limes)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chopped fresh cilantro (for garnish)
- 1 avocado, sliced (for serving)
- 1 cup cooked rice (for serving)
- Lime wedges (for serving)
Instructions
- In a medium bowl, whisk together honey, lime juice, soy sauce, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper to create the marinade.
- Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 2 hours.
- Preheat your grill or grill pan over medium-high heat, lightly oiling the surface if using a grill pan.
- Remove the chicken from the marinade, letting any excess drip off, and discard the leftover marinade.
- Grill the chicken for 6-7 minutes on one side until grill marks form, then flip and cook for an additional 5-6 minutes until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before slicing.
- To assemble, layer the grilled chicken slices atop a bed of cooked rice, top with sliced avocado and fresh cilantro, and serve with lime wedges.
Notes
Allow the chicken to marinate longer for extra flavor. Don’t skip the resting time after grilling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg