Lime & Honey Grilled Chicken Thighs
There’s something about summer that just begs for the grill to be fired up. This lime, honey, and soy chicken marinade has become a staple at my family and friend get-togethers. Bright, savory, and just sticky enough to caramelize perfectly over the flames. It’s the kind of dish that pairs best with an ice-cold can of Diet Coke in hand while standing around the grill.
This recipe is a guaranteed crowd-pleaser, especially for my brother-in-law, who always goes back for thirds (and somehow still finds room for fourths). Because of that, I’ve learned to make more than I think we’ll need—there’s nothing worse than running out.
Lime & Honey Grilled Chicken Thighs
A bright, savory grilled chicken recipe made with lime juice, honey, soy sauce, garlic, and cumin. The marinade caramelizes beautifully over high heat, creating juicy, flame‑kissed chicken thighs that are perfect for summer cookouts. Easy to prep, great for feeding a crowd, and guaranteed to disappear fast.
Equipment
- 1 Grill | Gas, Charcoal, or Smoker
Ingredients
- 6 cloves Garlic
- 1 tbs Olive Oil
- 1.5 tbs Honey
- 2 tbs Soy Sauce
- 1 tbs Worcestershire
- 1 tbs Dijon
- 2 tsp Cumin
- 0.25 tsp Salt
- 0.25 tsp Cayenne
- 3 Limes Juiced
- 4 lbs Boneless & Skinless Chicken Thighs
Instructions
- Combine all ingredients in a large bowl.
- Pour marinade over chicken and massage into the meat. Press meat into the base of the bowl to ensure marinade stays in contact with all chicken.
- Cover and let marinate at room temp for a minimum of 30 minutes or up to 24hrs covered and refrigerated.
- Do not dry the marinade from the chicken.
- Grill should be set to high. Give time for the grates to heat before placing the chicken to ensure a hard sear. Once desired color and caramelization completes, move chicken to lower temp areas on the grill to complete internal cooking.
- Remove from the grill and serve immediately.
Notes
- Let the chicken rest at room temperature for at least 30 minutes before grilling if it’s been refrigerated for more than two hours. This takes the chill off the meat so it cooks more evenly and sears more cleanly.
- Don’t stress about perfect grill marks—focus on building deep, even color. That’s where all the smoky, caramelized flavor comes from. Flip, rotate, and move the chicken as needed to get that rich, dark sear.
