Grilled Mini Honeybell Chicken

The Hale Groves Team

The sweet flavor of Hale Groves Mini Honeybells pairs perfectly with lime juice and a tiny dash of heat from chili peppers. The result is a citrus marinade for fantastic grilled chicken. Gather the fresh ingredients, fire up the grill, and make this savory main dish. Grilled Mini Honeybell Chicken makes a perfect meal with your favorite sides, or slice it to top a green salad.


  • 1 cup Hale Groves Mini Honeybell Juice
  • 2 Tbs fresh lime juice
  • 1 dried chipotle pepper, stemmed and seeded
  • 1 cup mild salsa
  • ¼ cup olive oil
  • 1 tsp salt
  • 4 boneless, skinless chicken breast halves
  • 1 Hale Groves Honeybell, sliced into ¼ inch thick, round slices
  • ¼ cup fresh cilantro chopped


In a small saucepan, combine 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 over medium heat. Turn off heat and let cool. Pour mixture into a blender, add salsa, olive oil, and salt. Blend until smooth.
Marinate chicken in mixture in a zip-closed bag for at least 2 hours, refrigerated. Preheat grill to medium-high heat, about 400 degrees F. Cook chicken for 12 to 20 minutes, turning twice during cook time. Serve garnished with orange slices, or over your favorite green salad. Enjoy.

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