Key West Grilled Chicken (Printable Version)
Bright citrus-marinated chicken grilled to perfection with lime, garlic, and hints of sweetness.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1/4 cup fresh lime juice (about 2 limes)
03 - 2 tablespoons olive oil
04 - 2 tablespoons soy sauce (gluten-free if needed)
05 - 1 tablespoon honey
06 - 2 teaspoons garlic, minced
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - Zest of 1 lime
→ Garnish (optional)
11 - 2 tablespoons fresh cilantro, chopped
12 - Lime wedges
# How-To:
01 - In a medium bowl, whisk together lime juice, olive oil, soy sauce, honey, garlic, oregano, black pepper, salt, and lime zest until well combined.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal and refrigerate for at least 1 hour, up to 4 hours.
03 - Preheat grill to medium-high heat. Remove chicken from marinade and discard excess liquid.
04 - Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F and juices run clear.
05 - Transfer chicken to a plate and let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The marinade does double duty tenderizing the chicken while infusing it with island vibes
- Ready in under 30 minutes of active time but tastes like you fussed all day
02 -
- Over marinating in citrus can make chicken texture turn mushy so stick to the 1 to 4 hour window
- Room temperature chicken grills more evenly than cold straight from the fridge
03 -
- Pat the chicken dry before grilling if you want more pronounced grill marks though this reduces some of the marinade flavor
- Cut into a piece to check doneness the first time you make it until you learn how your grill runs