Ingredients
- Chicken breasts, boneless, skinless: 2 lbs
- Lime juice: 1/4 cup
- Honey: 2 tablespoons
- Soy sauce: 2 tablespoons
- Red pepper flakes: 1/2 teaspoon
- Garlic, minced: 2 cloves
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: In a medium bowl, whisk together lime juice, honey, soy sauce, red pepper flakes, and minced garlic. Add salt and pepper to taste.
- Step 2: Place chicken breasts in a resealable plastic bag or a shallow dish. Pour the honey-lime mixture over the chicken, ensuring it is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 3: Heat olive oil in a large skillet over medium-high heat.
- Step 4: Remove chicken from the marinade (discard the marinade). Place chicken in the hot skillet and cook for about 6-8 minutes per side, or until the chicken is cooked through and no longer pink inside, reaching an internal temperature of 165°F (74°C).
- Step 5: Remove chicken from the skillet and let it rest for a few minutes before slicing and serving. Garnish with lime wedges if desired.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat sliced chicken gently in a skillet with a splash of water or broth to keep it moist.
- Serve this chicken with cilantro-lime rice and a vibrant mango salsa for a complete meal.
- For extra flavor, consider adding a small amount of grated ginger to the marinade along with the garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American