Add the fresh lime juice, honey, soy sauce, olive oil, minced garlic, chopped cilantro, salt, and black pepper to a large bowl or resealable food-safe bag.

Mix thoroughly until the honey is incorporated and the marinade is well combined.

Add the chicken thighs or breasts and turn them several times until every piece is thoroughly coated in the honey lime chicken marinade.

Cover the bowl or seal the bag and refrigerate for at least 3 hours. For deeper flavor, marinate overnight.

When ready to cook, preheat the grill to medium-high heat and lightly oil the grates if necessary.

Remove the chicken from the marinade and allow the excess to drip off. Discard any marinade that has been in contact with raw chicken.

Place the Grilled Honey Lime Chicken on the hot grill. Cook boneless thighs for approximately 4–6 minutes per side, adjusting the cooking time according to thickness.

Because the marinade contains honey, watch the chicken carefully and move it to a slightly cooler area of the grill if the exterior begins browning too quickly.

Cook until the thickest part of each piece reaches a safe internal temperature of 165°F (74°C).

Transfer the chicken to a clean platter and loosely tent with foil. Rest for 5–10 minutes before slicing or serving.

Garnish with additional fresh cilantro and lime wedges if desired, then serve warm.