Freshly ground black pepper, to taste (for garnish)
Instructions
Prepare the Marinade: In a medium mixing bowl, whisk together honey, fresh lime juice, minced garlic, dried oregano, salt, and black pepper until well combined.
Marinate the Chicken: Add the chicken breasts to the marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
Heat the Skillet: Remove the chicken from the refrigerator. Heat olive oil in a large skillet over medium-high heat.
Cook the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Place the chicken in the hot skillet and cook for approximately 6–7 minutes per side, depending on thickness, until golden brown and cooked through. The internal temperature should reach 165°F.
Prepare the Glaze: While the chicken cooks, transfer the reserved marinade to a small saucepan. Bring it to a full boil and boil for at least 1 minute, stirring occasionally, until slightly thickened. Never use uncooked marinade as a serving sauce.
Rest the Chicken: Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain its juices.
Garnish and Serve: Drizzle the safely cooked honey lime sauce over the chicken. Sprinkle with fresh chopped cilantro and serve with lime wedges.
Notes
For best results, marinate the chicken for a longer period, up to 2 hours.
Ensure the chicken is cooked to an internal temperature of 165°F for safety.