I've cooked this recipe twice, the first as instructed and the second with my own twist on things. The first time had absoutely no flavor whatsoever. You can't even taste the lime! I don't know about you, but I don't have a lot of time to wait for flavorless chicken to marinate. The second time I made it was for a large dinner party. I made about twice the amount of sauce, and instead of this useless refrigeration and grilling, I cooked the chicken and added the sauce on top. All of the guests absoutely loved it and begged me for the recipe! I'm usually all for following the recipe, but this recipe is awful. If you want more flavor, I suggest grilling the chicken AND then adding the sauce.
Lime-Honey Glazed Chicken
From EatingWell: May/June 2009
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; overmarinating in soy sauce and lime juice can make the texture of the meat spongy.
10 Reviews for Lime-Honey Glazed Chicken
this recipe was great! Used boneless skinless chicken breast and grilled them.
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.
I don't have a grill so after marinating the chicken strips, I cooked it in a skillet and let it cook slowly. I served it over rice and vegetables. It was very good and warmed up great for lunch the next day. I will make it again