Grilled Chicken Thighs with Jalapeno Honey Lime Marinade
A little bit of sweet, the perfect hint of sour, and the perfect amount of heat make this Jalapeno Honey Lime Grilled Chicken the perfect summer dinner!
Servings: 4 servings
- 1.5 - 2 pounds skinless boneless chicken thighs
- olive oil spray or alternate cooking spray
Mix marinade: Using a large resealable gallon-size plastic storage bag, combine all marinade ingredients WITHOUT the chicken. Squeeze the bag to mix well. Taste the marinade and adjust if desired.
Marinate: Add the chicken to the marinade. Seal the bag and refrigerate for at least an hour up to overnight.
Cook: Heat the grill over medium-high heat. You can use a cast iron grill pan or your outdoor BBQ grill. Spray the grill with olive oil spray to prevent sticking. Cook for 8-10 minutes on each side. Time will vary, but flip when nice grill marks appear. Cook on second side until cooked through and internal temperature reads 165°F. Take care not to overcook.
Serve immediately. Garnish with cilantro. Enjoy!
Calories: 415kcal | Carbohydrates: 14g | Protein: 43g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 784mg | Potassium: 568mg | Sugar: 13g | Vitamin A: 90IU | Vitamin C: 7.8mg | Calcium: 20mg | Iron: 1.9mg