Lime-Honey Glazed Chicken

Rating: 3.45 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don't let the chicken marinate any longer than 2 hours; over marinating in soy sauce and lime juice can make the texture of the meat spongy.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009

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Recipe Summary

total:
3 hrs 30 mins
Servings:
8
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Dairy-Free
Gluten-Free
Healthy Aging
Nutrition Info
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Ingredients

Directions

  • Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.

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  • About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit)

  • to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).

  • If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.

  • Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.

  • Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165 degrees F, 10 to 20 minutes more.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Serving Size: 1 piece chicken
Per Serving:
219 calories; protein 26.7g 53% DV; carbohydrates 15.1g 5% DV; exchange other carbs 1; dietary fiber 0.3g 1% DV; sugars 13.2g; fat 5.6g 9% DV; saturated fat 1.6g 8% DV; cholesterol 102.8mg 34% DV; vitamin a iu 121.9IU 2% DV; vitamin c 4.2mg 7% DV; folate 5.9mcg 2% DV; calcium 16.6mg 2% DV; iron 1.4mg 8% DV; magnesium 30.4mg 11% DV; potassium 293.6mg 8% DV; sodium 485.7mg 19% DV; thiamin 0.1mg 9% DV.
Exchanges:

3-1/2 Lean Meat, 1 other carbohydrate

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/30/2011
I just grilled marinated chicken breast and put the sauce on last. It was great with roasted veggies.:) Read More
EatingWell User
Rating: 4 stars
05/03/2015
Used boneless skinless chicken breast this recipe was great! Used boneless skinless chicken breast and grilled them. Read More
majstikleo@gmail.com
Rating: 4 stars
10/29/2011
This dish was very tasty I however put it in a pan to cook rather then on the grill with the sauce and a little water. Really allowed the sauce to soak in. Will be making again. Read More
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Lucinda Breeding
Rating: 3 stars
01/06/2015
Flavorful and easy I marinated three large chicken breasts in this marinade for six hours - I generally prefer to marinate my proteins 12 to 24 hours instead of the prescribed 2 on these recipes. I grilled them on my stove top using my le creuset grill pan (coated with olive oil spray) I served it with jasmine rice and steamed vegetables and my wife raved. We'll definitely make this again. I'm not sure where they got the sodium amount on this recipe. I used 6 T of reduced sodium Kikkoman soy sauce as called for. The label on my soy sauce says a single tablespoon has 575mg of sodium which is way way more than what this recipe lists. Pros: full flavor profile can adapt to stovetop cooking Cons: Sodium % in nutritional info way off Read More
teenagerinthekitchen
Rating: 4 stars
10/30/2011
It looks great but I didnt like it. Thought it tasted really gross:/ not impressed. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I live in China and have not bought a grill yet so I roasted the chicken in the oven. I also cannot buy chcken breast on the bone nor chicken thighs alone so I bought chicken legs and cut apart the thighs and drumsticks and used those. Nevertheless the recipe turned out grat. Everyone loved this dish and it is a "keeper" in my family now. Laura Read More
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EatingWell User
Rating: 4 stars
10/30/2011
I live in China too and have the same problem! I cooked it the same way and everyone loves it - including my Chinese in-laws who live with us. It is a mystery to me why we can buy the whole chicken leg and the drumstick alone but not the thigh. Laura Tang Read More
EatingWell User
Rating: 4 stars
10/30/2011
I live in China and have not bought a grill yet so I roasted the chicken pieces in the oven. I also cannot buy chicken breasts with the bone or chicken thighs alone so I had to buy whole legs cut the thigh and drumstick apart and use those. Nevertheless this recipe was fantastic. Everyone loved it - my American family and my Chinese in-laws. Read More
Kristin Ellis
Rating: 1 stars
11/14/2017
Pretty dry. The marinade doesn't make enough glaze. Not a lot of flavor at all. Wouldn't make again. Read More
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