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Make This Super-Juicy BBQ Chicken Before Summer Turns to Fall

honey-lime-grilled-chicken
PREP TIME
5 min
COOK TIME
30 min
YIELDS
4 servings

Chicken on the barbecue is hands down one of the easiest and tastiest meals grilling season brings. But as summer nears its end, it can be hard to make this staple shine with fresh, new flavours. Luckily, this recipe gives a bright and refreshing twist to the standard chicken dinner. Finish off your chicken on the grill with a honey-lime glaze and then get even more into the groove of summer by serving it with one of these seasonal, fruity and fresh salsas.

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Ingredients

4
chicken breast or 6 chicken thighs (skin on or off, boneless or bone-in)
Salt and pepper
Olive oil
½
cup honey
Zest of 1 lime
Juice of 1 lime
1
Tbsp soy sauce
Fresh lime and cilantro for garnish

Pineapple, Orange and Cumin Salsa

1
Tbsp cumin
1
Tbsp olive oil
¼
cup thinly sliced red onion
2
Tbsp orange marmalade
2
cups chopped fresh pineapple
Salt and pepper, to taste

Mango Salsa

1
diced mango
½
cup diced red pepper
½
cup diced cucumber
2
scallions, finely sliced
Juice and zest of 1 lime
Salt and pepper, to taste
Fresh cilantro, for garnish

Peach and Avocado Salsa

2
peaches, diced
1
avocado, diced
1
small tomato, diced
Fresh lemon juice
3
Tbsp fresh basil
Salt and pepper, to taste
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Directions

Step 1

Preheat grill to medium high.

Step 2

Season chicken with salt, pepper and olive oil.

Step 3

In a small bowl mix honey, lime zest, lime juice and soy sauce.

Step 4

Place chicken on the grill, skin side down if using skin-on pieces.

Step 5

Once chicken is golden, flip and continue to grill on the other side until chicken is almost cooked through, about 10-15 minutes depending on cut and whether bone is in.

Step 6

Brush grilled side with honey-lime mixture. Close cover. Continue to brush every 2 minutes until a thermometer inserted into the thickest part of the chicken reads 160°F.

Step 7

Serve chicken with lime wedges, cilantro and fresh fruit salsa.

Step 8

For the Pineapple, Orange and Cumin Salsa: heat 1 Tbsp of cumin in a dry pan set over medium-high heat. Once fragrant and toasted, add 1 Tbsp of olive oil and ¼ cup of thinly sliced red onion. When onions are soft, add 2 Tbsp of orange marmalade and stir. Reduce heat to medium and cook for 2 minutes. Remove from heat and add 2 cups of chopped fresh pineapple. Stir to combine and season with salt and pepper. Makes about 2 cups.

Step 9

For the mango salsa: combine 1 diced mango with ½ cup each of diced red pepper and cucumber. Add in 2 finely sliced scallions, the juice and zest of 1 lime and then season with salt and pepper. Let stand for 10 minutes before serving. Garnish with fresh cilantro. Makes about 2 cups.

Step 10

For the Peach and Avocado Salsa: dice 2 peaches, 1 avocado and 1 small tomato. Mix together with fresh lemon juice and 3 Tbsp of fresh basil. Season with salt and pepper. Let stand for 10 minutes before serving.

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