Light and Tangy Lemon Lime Honey Grilled Boneless Skinless Chicken Breasts
I have tried a lot of different lemon chicken recipes, but they never seemed to have enough punch of lemon. The lemon would get lost most of the time and I was left with a nice (but boring) piece of grilled chicken.
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Not with this recipe.
With this recipe I was determined to get a nice fresh lemon flavor that wasn’t overpowering, but also wasn’t going to get lost in the mix. The combination of lemons, lemon zest, a lime and honey make this recipe an excellent choice for a hot sunny afternoon when you want something light and fresh to go with your cocktails. Best of all, this grilled chicken dish is super easy to prepare.
This chicken is light and fresh with a tangy lemon lime flavor that is not overpowering, but just right. The perfect grilling dish for a lazy summer afternoon.
What You’ll Need
For the marinade:
- Juice and light zest from three lemons
- Juice from one lime
- 1/3 cup honey (plus some reserved to drizzle on breasts after cooking)
- 1/4 cup soy sauce
- 1 tablespoon finely chopped or minced onion
- 3 cloves garlic, minced
You will also need the following:
- Italian seasoning
- Lemon Pepper mix
- 4 – 6 boneless skinless chicken breasts
- oil (canola or corn oil ideally)
This is the chicken after six hours marinating in the resealable freezer bag. You can see how five breasts fit nicely into this large size bag.
Prepare the Marinade
Combine the first six ingredients to form the marinade. Be sure to whisk this mixture very well to ensure that the honey mixes evenly throughout.
Pound the chicken breasts to ensure a fairly even thickness across the breast (focus on the thicker end of the breast). While you can skip this step, pounding the breasts to a more even thickness will ensure that the chicken breasts cook much more evenly so that everything remains nice and juicy throughout the cook.
Place the breasts in a large heavy-duty resealable bag and add the marinade. Ideally, use a bag large enough to allow all the chicken breasts to sit flat. This will increase coverage of the marinade.
Place the bag in the refrigerator and marinate the chicken for four to six hours. Flip the bag at the halfway mark to ensure good coverage on the other side of the chicken.
Remove and drain the chicken from the marinade 30 minutes before cooking. Place the chicken on a plate or tray and brush lightly with oil on both sides. Season each breast (both sides) lightly with Italian Seasoning and then with Lemon Pepper to your liking. No added salt is needed for this recipe as the soy sauce provides just the right amount.
Keep your grill right around 350F for perfectly moist grilled chicken.
The Cook
Prepare your coals/grill and get the temp up to medium heat (right around 350F).
I recommend using hardwood lump charcoal as this greatly enhances the flavour (however you can use a gas cooker as well). I also recommend using a cast iron grill if your have the option.
When the grill is hot, wipe it with a paper towel moistened with cooking oil. This will help to prevent the chicken from sticking.
Grill the chicken for five minutes (lid closed) and then flip for another five minutes. Continue cooking in this way until the breasts reach an internal temperature of 165F as measured using a probe thermometer.
Remove the chicken from the grill when done, drizzle lightly with honey and serve.
Looking for a more traditional grilled chicken dish with BBQ accents? Try my recipe for Teriyaki Grilled Chicken with BBQ Rub.
Mike Belobradic
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