Key West Grilled Chicken (Printable Version)
Tropical citrus-marinated grilled chicken with garlic, ginger and island spices. Quick, bright main for four.
# Ingredient List:
→ 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 (gluten-free 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
→ For Serving (Optional)
15 - Fresh lime wedges
16 - Chopped fresh cilantro
# Directions:
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 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 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. 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 checked 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, garnished with fresh lime wedges and additional chopped cilantro.
# Expert Tips:
01 -
- The triple citrus combo hits every bright note without needing a single drop of cream or butter.
- It turns boring boneless chicken into something that tastes like vacation, even if you are just in your backyard on a Tuesday.
02 -
- If you marinate much longer than overnight the citrus will start breaking down the meat and you will end up with a mushy texture nobody wants.
- Letting the chicken come to room temperature for about 15 minutes before grilling helps it cook more evenly and avoids that cold center problem.
03 -
- Pound the chicken breasts to an even thickness before marinating and every single piece will finish cooking at the same time instead of some being dry while others are raw in the middle.
- A spoonful of the reserved marinade brushed on during the last minute of grilling gives a glossy finish that makes people think you know something they do not.