Key West Grilled Chicken (Printable Version)
Zesty Key West–style grilled chicken marinated in orange, lime, garlic and island spices for bright tropical flavor.
# 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 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
→ To Serve
15 - Fresh lime wedges
16 - Chopped fresh cilantro
# Step-by-Step Instructions:
01 - In a medium bowl, whisk together the orange juice, lime juice, lemon juice, olive oil, honey, minced garlic, grated ginger, soy sauce, salt, pepper, 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 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, letting the excess drip off. Place the breasts on the hot 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 cilantro and lime wedges.
# Tips from hearthlykitchen:
01 -
- The triple citrus combo makes the chicken taste like sunshine without needing any heavy sauces or complicated techniques.
- It freezes beautifully in the marinade so you can prep it on Sunday and eat like royalty on Wednesday.
02 -
- Do not skip the resting step because cutting too early releases all the juice and leaves you with dry chicken.
- I once marinated chicken for only 30 minutes and while it was fine it was nowhere near the flavor explosion you get after a full two hours.
03 -
- Pound the chicken to an even thickness before marinating so every piece cooks at the same rate and you never end up with one dry and one raw breast.
- Let the chicken sit at room temperature for about 15 minutes before grilling because cold chicken straight from the fridge seizes on the heat and cooks unevenly.