Key West Grilled Chicken (Printable)
Juicy Key West-style grilled chicken soaked in citrus, honey and spices, finished with cilantro and lime.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Tropical Citrus Marinade
02 - 1/2 cup freshly squeezed orange juice
03 - 1/4 cup freshly squeezed lime juice
04 - 1/4 cup pineapple juice
05 - 2 tablespoons olive oil
06 - 2 tablespoons honey
07 - 3 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon chili flakes (optional, for heat)
12 - Zest of 1 lime
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
→ Garnish
15 - 2 tablespoons chopped fresh cilantro
16 - Lime wedges, for serving
# Directions:
01 - In a medium mixing bowl, whisk together the orange juice, lime juice, pineapple juice, olive oil, honey, minced garlic, grated ginger, ground cumin, smoked paprika, chili flakes, lime zest, salt, and black pepper until thoroughly combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat the grill to medium-high heat, approximately 375°F to 400°F. Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining used marinade.
04 - Place the chicken breasts on the preheated grill. Cook for 6 to 8 minutes per side, turning once, until the internal temperature reaches 165°F and the exterior develops a nicely charred, golden crust.
05 - Transfer the grilled chicken to a serving platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped cilantro and serve alongside lime wedges.
# Expert Suggestions:
01 -
- The marinade doubles as your flavor base and your ticket to the most juicy chicken you will ever pull off a grill.
- It tastes like vacation even if you are standing in your own backyard in sneakers.
- Gluten free and dairy free without sacrificing a single ounce of satisfaction.
02 -
- Discard the used marinade because it has had raw chicken sitting in it and must never be reused as a sauce.
- If your chicken breasts vary wildly in thickness the thin ends will dry out before the thick centers cook through so pound them to an even half inch first.
03 -
- Marinate overnight if possible because the flavor transformation between two hours and twelve hours is dramatic and worth planning ahead for.
- A meat thermometer is the single tool that will save you from the guesswork of undercooked centers or dry overcooked edges.