Grilled Mini Honeybell Chicken Recipe

The Hale Groves Team

Prep time:

Cook time:


The delightful sweetness of Hale Groves Mini Honeybells takes center stage in this zesty grilled chicken recipe. Combined with lime juice and a hint of chili heat, our citrus marinade transforms ordinary chicken into a flavorful masterpiece. Fire up the grill, and let the taste of Hale Groves elevate your meal.


  • 1 cup Hale Groves Mini Honeybell Juice
  • 2 tablespoons fresh lime juice
  • 1 dried chipotle pepper, stemmed and seeded
  • 1 cup mild salsa
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 4 boneless, skinless chicken breast halves
  • 1 Hale Groves Mini Honeybell, sliced into 1/4-inch-thick round slices
  • 1/4 cup fresh cilantro, chopped


  1. In a small saucepan, combine Hale Groves Mini Honeybell Juice, lime juice, and chipotle pepper. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for five minutes uncovered. Turn off heat and let cool.
  2. Pour the mixture into a blender, add salsa, olive oil, and salt. Blend until smooth.
  3. Marinate chicken in the mixture in a zip-closed bag for at least 2 hours, refrigerated.
  4. Preheat the grill to medium-high heat, about 400 degrees F. Cook chicken for 12 to 20 minutes, turning twice during the cook time.
  5. Serve garnished with Hale Groves Mini Honeybell slices or over your favorite green salad.
  6. Enjoy!

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