Grilled Honey Lime Chicken Recipe

INGREDIENTS

Whisk together the honey, soy sauce, lime juice, lime zest, and crushed red pepper.⅓ cup honey,⅓ cup soy sauce,⅓ cup lime juice,2 limes,1 teaspoon crushed red pepper flakes
Add chicken to a large Ziplock bag. Pour the marinade over the chicken. Seal and toss to fully coat. Refrigerate for at least 4 hours or overnight.1 pound bone-in, skin-on chicken drumsticks
Preheat grill to 400°F.
Remove drumsticks from marinade (do not discard marinade!) Place on the grill and cook, rotating every 8-10 minutes until internal temperature reaches 165°F (about 30-35 minutes)
Meanwhile, pour remaining marinade into a small saucepan. Bring to a boil and cook for 8-10 minutes until liquid thickens and is reduced by half.
For the last 2-3 minutes of grilling, brush chicken with reduced sauce. Remove from heat and brush with remaining sauce. Serve immediately.

Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
Chicken: Use any cut of chicken for this recipe. Cooking times may vary depending on the size of the cut.
Clean the grill and oil it before adding the chicken. This will prevent sticking.
Bone-in, skin-on chicken has a larger margin of error for overcooking. It will stay moist even if you slightly overcook it.
Heat one side of the grill to high and the other to medium-high. Sear the chicken on the high heat side of the grill first to form char marks, then flip it onto the lower heat to finish cooking.
Keep the grill closed to reduce drying out.
Remove the chicken from the grill when it reaches 160°F internally. Tent it with foil, and it will continue to cook off the heat to 165°F.
Let the meat rest for 5-10 minutes before enjoying. This helps lock in the juices.

Storage: Store grilled honey lime chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.