We eat a lot of grilled and steamed chicken breasts in this house, and it can get a little bit monotonous at times. If you’ve ever been on a diet or clean eating plan, you can probably relate. While I try to get creative with fresh herbs and spices, it can be difficult to find marinades that don’t have a ton of sugar, fat, or chemicals in them. I love this honey lime marinade because its free of processed sugars or chemicals, and it makes otherwise plain old chicken breasts so juicy and flavorful.
I recommend marinading the chicken overnight if you can, or you can get this going in the morning and let it work its magic in the fridge while you are at work all day. The honey in the marinade does cause the outside of the chicken to blacken pretty quickly on the grill. I solve this problem by rinsing it off with cool water prior to grilling. You can always reserve a little of the marinade before adding the chicken to use to baste it as it’s coming off the grill. This will give it an extra layer of flavor without the salmonella risk.
We topped our chicken with Mango Avocado Salsa and a healthy dollop of plain, nonfat Greek yogurt. The coolness of the yogurt and the sweetness and heat of the salsa pair perfectly with the grilled chicken. This would be delicious paired with grilled veggies, a green salad, or the Black Bean and Corn Salad my family loves.
Grilled Honey Lime Chicken with Mango Avocado Salad
(serves 4, 30 minutes prep/cook + 8 hours marinading time)
1 batch Mango Avocado Salsa, prepared
2 limes, juiced and zested
2 tablespoons olive oil, plus a teaspoon for grilling
2 tablespoons honey
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper
4 boneless, skinless chicken breasts
Whisk the lime juice and zest, olive oil, honey, salt, pepper, and cayenne in a mixing bowl. Pour over chicken breasts in a shallow, airtight covered dish. You can also use a gallon Ziploc bag if you desire. Refrigerate for 8 hours or overnight.
Heat a grill pan over medium high heat and brush with a teaspoon of olive oil, or prepare your outside grill. To prevent marinade from burning, quickly rinse chicken breasts with cold water. Grill for 6 to 7 minutes per side for an average sized chicken breast, or until no longer pink inside. If you are using cutlets or butterflied chicken breasts, you may need to decrease the cooking time. Let rest for 5 minutes before serving.
Top with mango avocado salsa and Greek yogurt or sour cream if desired.