Jalapeño Lime Grilled Chicken ((my Mother’s Day Favorite!))

Every year, on Mother’s Day, hubby & the herd treat me to a home-cooked meal of my choice. I always choose the same thing :: Jalapeño Honey Soy Grilled Chicken. I came across this recipe’s inspiration close to 15 years ago when I was working to shed that dreaded “honeymoon weight”. You know what I mean right?? Not the weight gained from going on the honeymoon, but the weight that came from that first year of marriage ((ouch – that was rough)).

This recipe is out of an old WW cookbook – even after 15 years, multiple moves and many kitchen cookbook purging sessions, I am still holding tight to this one. It’s a gem. **Breaking News** I cannot find the cookbook. ((DREAD)) Guess WHO used it last?? An all-out-search is in the works.

Fortunately, this recipe has been adapted & memorized, just as one would expect for a favorite such as this.


The recipe calls for a few flavor-packed pantry staples

  • lime juice & zest
  • honey
  • cilantro
  • jalapeños
  • garlic
  • soy sauce


If you like the heat, leave most of the jalapeño seeds & veins. To keep the heat controlled, remove some or all of the seeds & veins.

Add all of the ingredients to the food processor and pulse away. Once the ingredients have been finely chopped, pour the marinade over chicken.


The chicken can soak in the marinade for a few hours or ((my fave)), overnight.

Once the chicken is done marinating, throw it on the grill. Grill as usual, keeping in mind that the marinade contains honey which tends to burn at really high heat.


Serve with a garden fresh salad and a side of your favorite grilled veggies. The chicken is so moist and flavor-packed. A little spicy, a touch of sweet and a giant punch of flavor. Bonus :: it’s healthy folks! That’s momma’s kind of meal!

Now onto the search for the missing cookbook, hmm.

Jalapeño Lime Grilled Chicken
Serves 6
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Prep Time
10 min
Prep Time
10 min
  1. 3 lbs boneless skinless chicken breast or tenderloin
  2. 2 limes, zested & juiced
  3. 1/3 c honey
  4. 4-6 T soy sauce
  5. 3 medium jalapeños, seeded & deveined - if desired
  6. 1 c cilantro (or a medium bunch)
  7. 4 cloves of garlic, peeled
  8. 1/2 t black pepper
  9. 1/2 t salt
  1. Place chicken in a large bowl, preferably a glass bowl with matching lid. Place remaining ingredients in a food processor, pulsing until everything is finely chopped. Pour liquid over chicken, tossing to coat. Marinate, covered & refrigerated 4 hours to overnight.
  2. Heat grill and cook over medium flame, turning halfway through cooking time. ((time varies depending on size & thickness of the chicken.
  3. Serve with a fresh garden salad & grilled veggies.
Adapted from Weight Watchers
Adapted from Weight Watchers
Food for a Year: https://foodforayear.com/

In true show & tell form: "I am open for questions & comments"

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