Key West Grilled Chicken (Printable)

Grilled chicken soaked in bright citrus and island spices for a light, zesty main that’s quick to prep and grill.

# What You’ll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts, about 6 oz each

→ Tropical Citrus Marinade

02 - 1/4 cup fresh orange juice
03 - 1/4 cup fresh lime juice
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons olive oil
06 - 2 tablespoons honey
07 - 2 cloves garlic, minced
08 - 1 teaspoon grated fresh ginger
09 - 2 teaspoons soy sauce (gluten-free if needed)
10 - 1 teaspoon salt
11 - 1 teaspoon black pepper
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/4 cup chopped fresh cilantro

→ For Serving

15 - Fresh lime wedges
16 - Chopped fresh cilantro

# Directions:

01 - In a medium bowl, whisk together the orange juice, lime juice, lemon juice, olive oil, honey, minced garlic, grated ginger, soy sauce, salt, black pepper, ground cumin, smoked paprika, and chopped cilantro until well combined.
02 - Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight for deeper flavor penetration.
03 - Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
05 - Transfer the chicken from the grill to a plate or cutting board and let it rest for 5 minutes. Slice or serve whole, garnished with fresh lime wedges and additional chopped cilantro.

# Expert Suggestions:

01 -
  • The triple citrus marinade does something almost magical to chicken breast keeping it incredibly juicy even if you accidentally grill it a minute too long.
  • It requires zero fancy ingredients yet tastes like something you would pay twenty two dollars for at a beachside restaurant.
  • The whole thing comes together in about fifteen minutes of actual work and then the fridge does the rest while you go live your life.
02 -
  • Do not rush the marinating time because anything under two hours will taste like grilled chicken with dressing rather than grilled chicken that has been transformed from the inside out.
  • If your chicken breasts are wildly uneven in thickness lay them between plastic wrap and pound them to a uniform half inch thickness before marinating.
  • The honey in the marinade means the chicken can go from beautifully caramelized to genuinely burnt in about ninety seconds so pay close attention during the last few minutes of grilling.
03 -
  • Set aside a small amount of marinade before adding the raw chicken and use it as a basting sauce during the last two minutes of grilling for an extra layer of flavor.
  • If you are cooking for a crowd double the recipe and use half chicken breasts and half thighs because offering both options makes you look like a genius host.

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