Key West Grilled Chicken (Printable)
Zesty Key West-style grilled chicken marinated in citrus, garlic, ginger, and island spices.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, about 6 ounces 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 soy sauce if needed)
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 fresh cilantro
# How To Make:
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 plastic 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 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. Place the chicken on the preheated grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F when measured 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, and garnish with fresh lime wedges and additional chopped cilantro if desired.
# Expert Advice:
01 -
- The triple citrus marinade tenderizes the chicken so well that even overcooked breasts stay juicy, which is a small miracle in my kitchen.
- It requires almost zero hands on effort and the flavor payoff makes people think you spent all day cooking.
02 -
- Do not skip the resting step because slicing immediately means you lose all those juices you worked so hard to lock in.
- If you marinate longer than 4 hours the acid can start breaking down the meat too much and you get a mushy texture nobody wants.
03 -
- Reserve a few tablespoons of marinade before adding the raw chicken so you can brush it on during grilling for extra caramelization.
- Pound the chicken to an even half inch thickness and everything cooks at the same rate so you never have to choose between overcooked and underdone pieces.