Key West Grilled Chicken (Printable Version)

Tangy citrus and honey-marinated chicken grilled until smoky and juicy, finished with cilantro and lime.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 1/4 cup fresh lime juice (about 2 limes)
03 - 1/4 cup fresh lemon juice (about 1 large lemon)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey
06 - 3 garlic cloves, minced
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 teaspoon dried oregano
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 2 tablespoons chopped fresh cilantro

# Directions:

01 - In a mixing bowl, whisk together the lime juice, lemon juice, olive oil, honey, minced garlic, salt, black pepper, dried oregano, red pepper flakes (if using), and chopped cilantro until well combined.
02 - Place the chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring even coating. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
03 - Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the chicken on the grill and cook for 5 to 6 minutes per side, until the internal temperature reaches 165°F (74°C) and juices run clear.
05 - Transfer the chicken off the grill and let it rest for 5 minutes. Slice and serve garnished with additional fresh cilantro and lime wedges if desired.

# Expert Tips:

01 -
  • The honey and citrus combo creates a caramelized crust that tastes like you tried way harder than you actually did.
  • It comes together with pantry staples and basically cooks itself once it hits the grill.
02 -
  • Discard the used marinade because it has had raw chicken sitting in it and is not safe to reuse as a baste or sauce.
  • Marinating longer than 2 hours can actually start to break down the meat texture and make it mushy from the acid.
03 -
  • Pound the chicken to an even thickness before marinating so you never end up with one end dried out while the other is still pink.
  • Let the chicken sit at room temperature for about 10 minutes after pulling it from the fridge so it cooks more evenly on the grill.

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