Name: Grilled Chili Lime Honey Chicken with Roasted Sweet Potatoes and Avocado Salsa Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts, cut into bite size chunks; 2 tablespoons extra virgin olive oil; 1/4 cup fresh lime juice; 2 cloves garlic, minced or grated; 1 tablespoon honey; 1 teaspoon crushed red pepper flakes; 1/4 cup fresh cilantro, chopped; 2 tablespoons fresh chopped oregano; Kosher salt and black pepper, to taste; 2 sweet potatoes, cut into wedges; 2 red bell peppers, chopped into bite sized chunks; 2 tablespoons extra virgin olive oil (for sweet potatoes); Kosher salt and black pepper, to taste; Steamed white or brown rice, for serving (about 4 servings worth); 1 avocado, diced; 1 jalapeño, seeded and chopped; Juice from 1 lime; 1/4 cup fresh cilantro and/or basil, chopped; Kosher salt, a pinch

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If you’re craving a dish that’s bursting with bold, fresh flavors, you’ve got to try my Grilled Chili Lime Honey Chicken with Roasted Sweet Potatoes and Avocado Salsa Recipe. It’s one of those meals that feels festive yet comes together quickly—it’s perfect for weeknights or a weekend get-together. The tang of lime, the subtle kick of chili, the natural sweetness from honey, paired with perfectly roasted sweet potatoes and creamy avocado salsa? Trust me, once you try this combo, you’ll want to make it again and again.

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Why This Recipe Works

Balanced Flavor Profile: The sweet, spicy, and tangy marinade makes the chicken irresistibly flavorful without overpowering the palate.
Texture Play: Tender grilled chicken and caramelized sweet potatoes create a satisfying bite, complemented perfectly by creamy avocado salsa.
Simple Ingredient List: Using fresh herbs and straightforward pantry staples keeps this dish accessible and easy to prepare anytime.
Versatile Meal: Serve it over rice, greens, or even in wraps—for a meal that adapts to your mood or occasion effortlessly.

Grilled Chili Lime Honey Chicken, grilled chili lime honey chicken with roasted sweet potatoes and avocado salsa, flavorful grilled chicken recipes, quick healthy chicken meals, easy summer chicken recipes - Four wooden skewers lie side by side on a white plate with a brown patterned rim, each skewer layered with pieces of grilled chicken and red bell pepper slices. The chicken pieces are golden brown with visible grill marks and a slightly charred texture. Bright green basil leaves are placed sparingly on top of the skewers. The plate rests on a white marbled surface. On the left side, there are two squeezed lime halves and a white bowl with chopped green herbs and avocado chunks. The scene is lit with natural light, emphasizing the freshness and char of the food. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Grilled Chili Lime Honey Chicken with Roasted Sweet Potatoes and Avocado Salsa Recipe plays its part to create a harmonious dish. For instance, the sweet potatoes add natural sweetness to balance the heat, and herbs like cilantro and oregano bring in fresh, aromatic notes. When you pick your ingredients, opt for fresh lime and fragrant herbs to elevate the final taste.

Chicken breasts: Choosing boneless, skinless breasts makes for easy, bite-sized chunks that cook evenly and absorb marinade wonderfully.
Extra virgin olive oil: This adds richness and helps carry the flavors in the marinade and for roasting while keeping everything moist.
Lime juice: Fresh lime juice is a game changer—no bottled substitute here! It brightens the chicken and salsa with zesty acidity.
Garlic: Freshly minced garlic lends a pungent kick that blends seamlessly with honey’s sweetness.
Honey: Adds natural sweetness which balances the chili’s heat and enhances caramelization on the grill.
Red pepper flakes: This is your gentle heat source; adjust to suit how spicy you want your chicken.
Fresh cilantro and oregano: These herbs bring fragrant, earthy notes that complement the citrus and add complexity.
Kosher salt and black pepper: Essential for seasoning, they enhance the natural flavors of each ingredient.
Sweet potatoes: Sweet and starchy, they roast up tender with crispy edges—plus they’re a healthy, colorful side.
Red bell peppers: Their slight sweetness and crunch make them perfect to skewer alongside chicken and soak up the marinade.
Avocado: This creates creamy contrast in the salsa, offsetting the tang and spice beautifully.
Jalapeño: Adds fresh heat to the salsa; removing seeds lowers spiciness if preferred.
Fresh basil (optional): If you like, swapping or mixing basil with cilantro in the salsa adds a sweet, herbal lift.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to think of this recipe as a fantastic template that you can easily customize. For example, if you’re not a fan of spicy heat, just dial back the red pepper flakes and jalapeño. Or if you love a smoky twist, adding a dash of smoked paprika in the marinade is heavenly. Feel free to play with herbs or swap chicken for shrimp if you’re feeling adventurous!

Spicy Variation: Once, I added chopped chipotle in adobo to the marinade—and wow, it turned the heat up to another level, so keep some cooling sides handy.
Dietary Swap: Using tofu or tempeh instead of chicken transforms this into a plant-based meal while keeping that grilled, vibrant flavor.
Seasonal Twist: In the fall, swapping red bell peppers with roasted butternut squash gives a cozy warmth to the dish.

Step-by-Step: How I Make Grilled Chili Lime Honey Chicken with Roasted Sweet Potatoes and Avocado Salsa Recipe

Step 1: Marinade Magic

Start by tossing the chicken chunks in a zip-top bag with olive oil, fresh lime juice, minced garlic, honey, red pepper flakes, chopped cilantro, oregano, and a healthy pinch of kosher salt. I usually marinate mine for about 15 minutes since I’m often hungry, but if you have the time, letting it chill out overnight in the fridge really deepens the flavor. Just trust me on this one—the chicken will thank you!

Step 2: Sweet Potatoes Ready to Roll

While your chicken marinates, cut your sweet potatoes into wedges and toss them in olive oil, salt, and pepper. This simple treatment preps them for roasting or grilling, where they’ll develop a slightly crisp skin and a melt-in-your-mouth interior. Don’t skip the oil—it’s key to achieving that perfect caramelization.

Step 3: Skewer and Grill

Thread your marinated chicken chunks and chunks of red bell pepper alternately onto skewers. Brush the assembled skewers very lightly with olive oil so they don’t stick to the grill. Set your grill, grill pan, or skillet to medium-high heat. Pop the skewers on and cook them turning occasionally for about 10-12 minutes until they’re beautifully charred and cooked through.

In parallel, lay your sweet potatoes on tin foil on the grill and keep turning them so they get tender with a lovely char on each side—about 10-12 minutes. Keep your grill covered as much as possible to retain heat and speed cooking.

Step 4: Fresh Avocado Salsa

While everything grills, mix diced avocado, chopped jalapeño (seeded if you prefer less heat), lime juice, fresh cilantro or basil, and a pinch of salt in a bowl. This salsa is refreshingly cool and creamy, which is the perfect counterpoint to the tangy and spicy chicken skewers.

Step 5: Bring It All Together

Serve your grilled chicken and peppers alongside the roasted sweet potatoes on a bed of steamed white or brown rice. Top everything with a generous scoop of the avocado salsa and sprinkle fresh herbs on top for that extra pop of green. Grab your fork, and get ready to dig in!

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Pro Tips for Making Grilled Chili Lime Honey Chicken with Roasted Sweet Potatoes and Avocado Salsa Recipe

Marinate Longer for More Flavor: I usually do at least 15 minutes, but when I have leftovers, the chicken tastes even better the next day after an overnight marinade.
Don’t Overcrowd the Grill: Giving space between skewers keeps the heat even and helps achieve that perfect char without steaming the food.
Foil Trick for Sweet Potatoes: Wrapping or placing them on foil prevents sticking and makes flipping effortless.
Taste and Adjust Salsa: Always taste your avocado salsa and add a little more lime or salt as needed—avocados vary and sometimes need that extra zing.

How to Serve Grilled Chili Lime Honey Chicken with Roasted Sweet Potatoes and Avocado Salsa Recipe

Garnishes

I like to finish the dish with a sprinkle of chopped fresh cilantro and a little extra lime zest for brightness. Sometimes I add thinly sliced green onions or a dash of smoked paprika for color and a subtle smoky note—I honestly think it’s what takes the presentation from casual to wow-worthy.

Side Dishes

Though the recipe already includes rice and sweet potatoes, I love pairing it with a crisp green salad dressed with a light vinaigrette or a cool corn and black bean salad for extra texture and flavors that complement the main dish.

Creative Ways to Present

Once, for a summer cookout, I served the chicken skewers family-style on a big wooden board with bowls of avocado salsa and lemon wedges scattered around. It encouraged everyone to assemble their own plates, adding a fun interactive element that guests loved. You can also slice the chicken and serve it over a quinoa bowl with the salsa on top for a healthy twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. I keep the avocado salsa separate to prevent it from browning too quickly. This way, everything stays fresh, and the chicken tastes just as good when reheated.

Freezing

While I don’t typically freeze the avocado salsa because it doesn’t thaw well, the chicken and sweet potatoes freeze beautifully. I portion them out into freezer-safe containers or bags and use within 2 months. When ready, thaw overnight in the fridge before reheating.

Reheating

To warm leftovers, I pop the chicken and sweet potatoes in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. If you’re in a rush, the microwave works too, but you might lose some crispiness. Add fresh avocado salsa just before serving for the best flavor combo.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and tend to stay tender, especially when grilled. Just cut them into similar-sized pieces so they cook evenly with the peppers.
How spicy is this Grilled Chili Lime Honey Chicken recipe?

The heat level is mild to moderate due to the crushed red pepper flakes and jalapeño in the salsa. You can easily adjust by reducing or omitting these ingredients if you prefer milder flavors.
Can I make this recipe indoors on a stovetop?

Yes! Use a grill pan or heavy skillet on medium-high heat. You’ll still get great caramelization by turning the skewers frequently. Just watch closely to avoid burning.
Is the avocado salsa suitable for meal prep?

Avocado salsa is best made fresh because avocado browns quickly. If prepping ahead, keep the salsa separate and add it just before serving for the freshest taste and texture.

Final Thoughts

This Grilled Chili Lime Honey Chicken with Roasted Sweet Potatoes and Avocado Salsa Recipe is one of my absolute favorites to whip up when I want something quick yet feel-special. It’s loaded with fresh, vibrant flavors that somehow hit all the right notes—sweet, tangy, spicy, and creamy. I hope you enjoy making it just as much as I love eating it. Seriously, your taste buds are in for a treat!