Description
Seared to juicy perfection, this chicken balances vibrant lime tang with deep honey sweetness. Marinated fast, cooked quickly in a skillet.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup honey
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon sea salt and black pepper, combined
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Step 1: Combine the lime juice, honey, olive oil, minced garlic, chili powder, salt, and pepper in a bowl to create the marinade. Reserve 1/4 of the mixture for the glaze, and pour the remaining 3/4 over the chicken breasts in a resealable bag or shallow dish. Marinate for a minimum of 30 minutes in the refrigerator.
- Step 2: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade (discarding the used marinade) and cook for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
- Step 3: While the chicken finishes cooking, pour the reserved marinade mixture into a small saucepan and bring it to a simmer over low heat. Reduce the glaze slightly for 2 minutes until it thickens slightly. Remove from heat immediately.
- Step 4: Remove the cooked chicken breasts from the skillet and place them on a cutting board. Let them rest tented with foil for 5 minutes to retain the juices.
- Step 5: Slice the rested chicken breasts diagonally into uniform strips. Arrange the sliced chicken in overlapping layers on a serving plate to create the "stack," generously spooning the warm honey-lime glaze over the entire stack and finishing with a sprinkle of fresh chopped cilantro.
Notes
- For optimal freshness, store leftover sliced chicken and any extra glaze separately in the refrigerator for up to three days, mixing them only just before serving again.
- To rehydrate the stacked chicken, warm it gently in the microwave or a low-temp oven alongside a small dish of water, ensuring you only apply the reheated glaze right before serving to maintain its shine.
- Serve this bright, tangy stack over fluffy cilantro-lime rice or paired with crisp, thinly sliced jicama slaw to cut through the honeyed sweetness delightfully.
- When reducing the reserved glaze in Step 3, keep the heat very low and stir constantly, as the high sugar content of the honey can scorch quickly and turn bitter instead of glossy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 marinated chicken breast fillet (approx. 6 oz cooked)
- Calories: 414
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.8g
- Trans Fat: 0g
- Protein: 20g