- 3/4 cup oil and vinegar salad dressing
- 1/2 cup honey
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 boneless skinless chicken breast halves (6 ounces each)
- In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side, or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 8 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Grilled Honey-Lime Chicken
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"I used a lime vinaigrette instead of oil and vinegar and used an injector to add some of the marinade into the chicken. Turned out wonderful!"
"This chicken turned out awesome! In order to save on calories & fat, instead of just plain oil & vinegar dressing, we used fat-free Italian dressing & it worked perfectly. Definitely worth making again & again!~ Theresa"
"Added more lime. Great flavor and very tender."
"Made this for dinner the other night and my husband and I both loved it."