Key West Grilled Chicken (Printable)
Juicy grilled chicken in citrus-honey marinade, 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
# How To Make It:
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 tightly and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
03 - Preheat the grill to medium-high heat. 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 and cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F and the exterior develops a beautifully charred crust while remaining juicy inside.
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 does all the heavy lifting, so you barely have to think once the grill is hot.
- It tastes like a vacation you did not have to book a flight for.
02 -
- Do not reuse the leftover marinade as a sauce unless you boil it for at least five minutes, because raw chicken juices are nothing to gamble with.
- If your chicken breasts are wildly uneven in thickness, a few gentle whacks with a mallet or rolling pin between plastic wrap will save you from dry edges and raw centers.
03 -
- Overnight marinating is the difference between good chicken and chicken that makes people ask for the recipe.
- Boneless thighs swap in beautifully and are even harder to overcook, so use them if you are nervous about dry breasts.