Honey Lime Grilled Chicken Thighs

Get ready to fire up the grill! This Honey Lime Grilled Chicken is juicy, flavorful, and bursting with the perfect balance of sweet honey, zesty lime, and a hint of spice. With a simple dry rub and a luscious homemade glaze, it’s a crowd-pleaser that’s easy enough for weeknights but impressive enough for summer cookouts. Pair it with rice pilaf or roasted veggies for a meal that will have everyone asking for seconds.

Honey Lime Grilled Chicken

Chicken recipes are my favorite main dish recipes to make, especially on the grill. I once tried making a whole chicken over a can of ginger ale which really turned out delicious, this recipe for an old-fashioned chicken and rice casserole, or chicken burrito grande recipe

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Ingredients You’ll Need

1½ tsp ground cumin

1 tsp chili powder

¾ tsp sea salt

¼ tsp cayenne pepper

2 tsp mustard powder

14 bone-in, skinless chicken thighs

1½ cups apple juice

¼ cup honey

2 tsp cornstarch

2 tsp water

2 tsp grated lime rind

Juice of 1 lime

¼ tsp cayenne pepper

Cooking spray

How to Make Honey Lime Chicken Thighs on the Grill

Prep the Grill: Preheat your grill to medium-high heat. Lightly spray the grill grates with cooking spray to prevent sticking.

Make the Dry Rub: In a small bowl, combine the cumin, chili powder, sea salt, cayenne pepper, and mustard powder. Rub the mixture evenly on both sides of the chicken thighs.

Prepare the Glaze:

• In a medium saucepan, combine the apple juice and honey. Bring to a boil, then reduce the heat and simmer until the mixture is reduced by half, about 10 minutes.

• In a small bowl, mix the cornstarch with water until smooth. Whisk the cornstarch mixture into the reduced juice and continue to boil for 1–2 minutes, whisking constantly, until the glaze thickens.

• Remove the glaze from the heat and stir in the grated lime rind, fresh lime juice, and cayenne pepper. Pour half of the glaze into a separate bowl for basting.

Grill the Chicken:

• Place the chicken directly over the heat and grill for 7 minutes on each side.
• Move the chicken to indirect heat (or turn off half of the burners on a gas grill) and continue grilling for another 5 minutes per side, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the remaining glaze.

Serve: Transfer the chicken to a platter and serve with extra glaze.

What to Serve With

Rice Pilaf: The mild, fluffy rice pairs perfectly with the sweet-tangy glaze.

Roasted Vegetables: Carrots, bell peppers, and zucchini complement the citrus flavors.

Fresh Salad: A crisp green salad with avocado or mango adds a refreshing contrast.

Grilled Corn on the Cob: Adds a smoky, sweet touch for summer meals.

Variations

• Spicy Version: Add more cayenne or a dash of smoked paprika to the dry rub.
• Boneless Option: Use boneless chicken thighs or breasts; reduce cooking time slightly.
• Citrus Twist: Swap lime for lemon or orange for a different citrus flavor.
• Honey Substitute: Use maple syrup or agave nectar for a different sweet profile.

What to Serve With

Can I make this in the oven?

Yes! Preheat the oven to 400°F (200°C), and bake the chicken on a greased baking sheet for 25–30 minutes, basting with the glaze halfway through.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C). Chicken should also be juicy and no longer pink near the bone.

Can I prepare the glaze ahead of time?

Absolutely! Make the glaze a day ahead and store it in the refrigerator. Reheat slightly before basting.

Storing and Reheating

Refrigerator: Store leftover chicken in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken for up to 2 months; thaw in the refrigerator overnight.

Reheating: Warm in the oven at 350°F (175°C) for 10–15 minutes, or microwave until heated through. Baste with extra glaze to keep it moist.

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