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Delicious Honey Lime Chicken with Coconut Rice! A delicious dinner recipe that makes chicken marinade and a sweet and tart sauce all in one! Serve with ripe avocados, pickled onions, and crispy cucumbers!
These Honey Lime Chicken and Rice bowls are a life saver on weeknights.
Simple ingredients make this a breeze to make, and the results are extraordinary!
It helps the all the ingredients are mostly pantry or refrigerator staples. Make the marinade, then let the chicken hang out it in. Grill the chicken and cook the marinade to create a delicious sauce that you can pour all over the bowl.
The sweetness from the honey balances out the tart lime and ugh! These bowls are just incredible. The creamy coconut rice adds another layer of flavor and the buttery avocados work perfectly with the pickled red onions.
Honestly, it’s perfection!
Ingredients for honey lime chicken recipe
- Chicken pieces: I like to use boneless chicken breast but boneless skinless chicken thighs or even chicken tenders would work here too.
- Spices: I use kosher salt, along with garlic powder, red pepper flakes, and black pepper to give this dish plenty of flavor.
- Fresh lime Juice: squeeze fresh, it works best. I don’t use lime zest in the marinade but you could if you wanted too.
- Garlic: freshly minced gives this more flavor.
- Honey: plays a start role in this recipe. During the cooking process, keep the heat lower than typical to keep the sugar from caramelizing too quickly. For stove top cooking, toggle the heat between medium-low and medium.
- Cilantro: adds fresh earthiness to the dish
- Oil: avoid olive oil as we’ll be cooking this chicken at a temperature higher than 375ºF. I prefer avocado oil, but any high heat oil will work here.
- Prepared Rice: I like to make a batch of coconut rice in my instant pot, but cilantro lime rice would work here too. You could even make quinoa in your rice cooker and use that instead.
- Pickled onions: adds just the right amount of acid to balance the sweetness in this recipe.
- Cucumbers: crisp and cooling. These are a blank canvas and give you plenty of texture!
- Avocado: buttery and soft they add to the texture and creaminess to the chicken and rice bowls.
Other Chicken Recipes
Honey Lime Chicken with Coconut Rice
Equipment
Ingredients
- 1¼ pound boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 4 tablespoons lime juice
- 2 cloves garlic minced
- 4 tablespoons honey or agave
- 3 tablespoons avocado oil
- 1 tablespoon chopped cilantro plus more for topping
For serving:
- Prepared coconut rice for serving
- pickled red onions
- Thinly sliced cucumbers
- Sliced avocado
Instructions
- SEASON: Add the chicken breasts to a bowl. Season with ½ teaspoon of kosher salt while you make the marinade.1¼ pound boneless, skinless chicken breasts
- COMBINE: In a small bowl, combine all the marinade ingredients and whisk.1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon red pepper flakes, ½ teaspoon black pepper, 4 tablespoons lime juice, 2 cloves garlic, 4 tablespoons honey, 3 tablespoons avocado oil, 1 tablespoon chopped cilantro
- POUR: the marinade over the chicken and allow it to rest at room temperature for 30 minutes, or covered in the fridge for up to 3 hours. Remove the chicken from the fridge 30 minutes before grilling.
- PREHEAT: an outdoor grill or an indoor grill pan to 400ºF or over medium heat. Once hot, add the chicken breasts to the pan but DO NOT DISCARD THE MARINADE. Allow the chicken to cook for 12-15 minutes, toggling the heat from medium-low to medium on an indoor grill pan, and flipping halfway through until the internal temperature reaches 160ºF. Carry over cooking will cook the chicken through to 165ºF as the chicken rests. If at any point the chicken starts browning too quick, lower the heat or move the chicken to a cooler spot on the grill.
- SIMMER: Add the marinade to a small saucepan and bring to a simmer. Once boiling, lower the heat a little and let reduce for 2-3 minutes. You want it to still be a loose consistency but simmer long enough to make it safe to consume.
- SLICE: Once the chicken has rested, slice or dice into pieces.
- SERVE: Add rice to each bowl, top with the chicken, sliced avocados, cucumbers and pickled onions. Then drizzle the prepared glaze over the bowls before serving.Prepared coconut rice, pickled red onions, Thinly sliced cucumbers, Sliced avocado
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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