Key West Grilled Chicken (Printable Version)
Zesty Key West-style grilled chicken marinated in citrus, garlic, ginger and island spices.
# What You 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 gluten-free soy sauce
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
→ To Serve (Optional)
15 - Fresh lime wedges
16 - Chopped 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 maximum flavor penetration.
03 - Preheat an outdoor grill to medium-high heat (approximately 375°F to 400°F). 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 hot grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
05 - Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice or serve whole, garnished with fresh lime wedges and additional chopped cilantro if desired.
# Expert Tips:
01 -
- The triple citrus combo hits every bright note without needing a single drop of cream or butter.
- It genuinely tastes like you stood in line at a beachside shack, except you made it in your own backyard.
02 -
- Do not skip the resting step because slicing immediately means all those seasoned juices end up on your cutting board instead of in the meat.
- Marinating in a metal pan can give the citrus an off taste so stick with glass, ceramic, or a zip top bag.
03 -
- Freeze the chicken in the marinade inside a sealed bag and you have a ready to thaw dinner waiting for a busy week.
- Brush a little extra honey on during the last two minutes of grilling for a lacquered finish that looks as good as it tastes.