Save to Pinterest The first time I made this chicken, my apartment smelled like a lime grove and my roommate kept poking her head into the kitchen asking if it was ready yet. That honey-lime marinade creates this incredible sticky glaze on the grill that I honestly didnt expect to work so well on the first try. Now its the dinner I make when I want something that looks impressive but actually comes together pretty quickly.
Last summer I served this at a rooftop dinner and my friend Sarah literally said wait, you made this three times. Something about stacking everything vertically instead of plating it traditionally makes it feel like restaurant food even though its essentially rice bowl components.
Ingredients
- 4 boneless skinless chicken breasts: Pound them to even thickness so they grill at the same rate
- 3 tablespoons honey: Local honey adds more complexity but any works for the caramelization
- 2 tablespoons freshly squeezed lime juice: Bottle juice never quite captures that bright acid you need here
- 1 tablespoon lime zest: This is where the real lime flavor lives so dont skip it
- 2 cloves garlic minced: Fresh garlic melts into the marinade better than powder
- 1 teaspoon ground cumin: Adds that earthy backbone that balances the sweet honey
- Salt and pepper: Season generously since the marinade only touches the surface
- 1 cup jasmine or basmati rice: Jasmine has that natural floral aroma that pairs beautifully with lime
- 2 cups chicken broth: Homemade broth makes noticeably better rice but storebought works
- 2 ripe avocados diced: Choose ones that yield slightly to pressure but arent mushy
- 1 small red onion finely chopped: Soak in cold water for 10 minutes if you find raw onion too sharp
- ¼ cup fresh cilantro chopped: Pull the leaves from the stems rather than chopping everything together
- 1 tablespoon olive oil: Just enough to bring the avocado topping together
- 4 lime wedges: An extra hit of acid right before eating makes everything pop
Instructions
- Make the marinade your kitchen will love:
- Whisk honey lime juice lime zest garlic cumin salt and pepper until the honey dissolves completely into the liquid.
- Let the chicken soak up all that flavor:
- Place chicken in a resealable bag pour in the marinade and refrigerate for at least 30 minutes though 2 hours is better.
- Get the rice going first:
- Rinse rice until water runs clear boil the broth then simmer rice covered for 15 minutes before letting it steam off heat.
- Fire up the grill while rice rests:
- Remove chicken from the marinade and grill over medium high heat for 6 to 7 minutes per side until you see gorgeous char marks.
- Prep the cool and creamy topping:
- Gently toss diced avocado chopped red onion cilantro and olive oil being careful not to mash the avocado.
- Build your stack like youre plating for a food magazine:
- Mound rice on each plate top with sliced chicken and spoon that avocado mixture right over the center.
- Squeeze that final lime wedge over everything:
- Give each plate a fresh lime wedge and let everyone add that last bright burst themselves at the table.
Save to Pinterest This recipe has become my go to for summer dinner parties because it looks so impressive stacked on the plate but requires almost no active cooking time once everything hits the grill.
Marinade Magic
Ive learned that the honey creates this natural sticky glaze as it grills but you have to be patient with it. Let it develop those dark caramelized spots without moving the chicken around too much.
Rice Perfection
The chicken broth instead of water makes such a difference in the rice layer. Every time I make this with water I immediately regret not taking the extra step to use broth.
Make It Yours
Sometimes I add corn or black beans to the avocado mix for more texture and heft. The recipe is incredibly forgiving and welcomes whatever fresh additions you have on hand.
- Try grilling some extra lime halves alongside the chicken for an extra smoky element
- A pinch of chili flakes in the avocado mix adds just enough heat to cut through the honey
- The marinade works just as well on shrimp or firm white fish if you want a seafood version
Save to Pinterest Hope this recipe finds its way into your regular rotation the way it has in mine. Theres something so satisfying about that first forkful cutting through all the layers.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 2 hours for optimal flavor absorption. If time is limited, 30 minutes works, but longer marinating creates more tender, flavorful meat.
- → Can I bake the chicken instead of grilling?
Yes, bake at 400°F for 20-25 minutes until internal temperature reaches 165°F. The honey glaze may caramelize faster in the oven, so watch closely.
- → What other rice varieties work well?
Basmati or long-grain white rice are excellent substitutes. Brown rice adds nuttiness but requires longer cooking time and more liquid.
- → Can the avocado mix be made ahead?
Prepare the avocado mix within 1 hour of serving to prevent browning. Add lime juice to the mixture to help preserve the bright green color.
- → How do I store leftovers?
Store components separately in airtight containers. Rice keeps 4-5 days, chicken 3-4 days. Reheat gently and add fresh avocado mix before serving.
- → What sides pair well with this stack?
A crisp green salad with citrus vinaigrette, roasted vegetables like bell peppers or zucchini, or warm corn tortillas complement the flavors beautifully.