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 soy sauce (use gluten-free tamari if needed)
10 - 1 teaspoon kosher salt
11 - 1 teaspoon freshly ground 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
# How to Make It:
01 - In a medium mixing bowl, whisk together the orange juice, lime juice, lemon juice, olive oil, honey, minced garlic, grated ginger, soy sauce, kosher salt, black pepper, ground cumin, smoked paprika, and chopped cilantro until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is 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, 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. Discard the remaining marinade. Place the chicken on the preheated grill and cook for 6 to 8 minutes per side, or until the internal temperature registers 165°F at the thickest part.
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.
# Expert Advice:
01 -
- The triple citrus combo of orange, lime, and lemon creates a brightness that makes you close your eyes on the first bite.
- It requires almost zero effort but tastes like you spent all day planning something special.
02 -
- Do not skip the resting step or all those beautiful juices will run out onto your plate instead of staying in the meat where they belong.
- If your honey has crystallized, warm it briefly in the microwave before whisking so it blends smoothly into the marinade.
03 -
- Always check soy sauce labels for gluten if cooking for someone with sensitivities, tamari is a reliable swap.
- The real secret is zesting one of your limes into the marinade before juicing it, the oils in the zest add a fragrance that juice alone cannot provide.