Key West Grilled Chicken (Printable)
Citrus- and honey-marinated grilled chicken with island spices, cilantro and lime for bright tropical flavor.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 3 tablespoons fresh lime juice
03 - 3 tablespoons fresh lemon juice
04 - 1 tablespoon olive oil
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon low-sodium soy sauce (use gluten-free tamari if needed)
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper
10 - ¼ teaspoon ground cumin
11 - ¼ teaspoon dried thyme
12 - ¼ teaspoon red pepper flakes (optional)
→ Garnish
13 - 2 tablespoons fresh cilantro, chopped
14 - Lime wedges for serving
# How to Make It:
01 - In a medium bowl, whisk together the lime juice, lemon juice, olive oil, honey, minced garlic, soy sauce, salt, black pepper, cumin, dried thyme, and red pepper flakes until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, seal tightly, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing excess to drip off. Discard any remaining marinade. Place the chicken on the grill and cook for 5 to 6 minutes per side, until the internal temperature reaches 165°F.
05 - Transfer the grilled chicken to a serving platter and let it rest for 5 minutes. Garnish with chopped fresh cilantro and serve alongside lime wedges.
# Expert Hacks:
01 -
- The double citrus hit of lime and lemon makes the chicken taste like sunshine without needing any complicated technique.
- It goes from fridge to table in under an hour, which means weeknight dinner never felt so vacation ready.
02 -
- Do not marinate longer than two hours or the citrus will start to break down the meat and turn it mushy instead of tender.
- Letting the chicken come to room temperature for about 15 minutes before grilling ensures more even cooking throughout.
03 -
- Pound the chicken to an even thickness before marinating so the thin end does not dry out while the thick end finishes cooking.
- Pat the chicken slightly dry right before grilling to get a better crust and reduce flare ups from dripping marinade.