Key West Grilled Chicken (Printable)
Tropical citrus- and honey-marinated grilled chicken, brightened with cilantro and lime. Gluten- and dairy-free.
# What you 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 (gluten-free if needed)
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground cumin
11 - 1/4 teaspoon dried thyme
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ For Garnish
13 - 2 tablespoons fresh cilantro, chopped
14 - Lime wedges
# Directions:
01 - In a mixing bowl, whisk together fresh lime juice, fresh lemon juice, olive oil, honey, minced garlic, low-sodium soy sauce, salt, black pepper, ground cumin, dried thyme, and red pepper flakes until fully incorporated.
02 - Place chicken breasts in a large resealable plastic bag or shallow dish. Pour marinade over the chicken, ensuring all surfaces are coated. Seal and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - Preheat a grill or grill pan to medium-high heat and lightly oil the cooking grates.
04 - Remove chicken breasts from marinade, allowing excess to drip away. Discard remaining marinade. Place chicken on the preheated grill and cook for 5 to 6 minutes per side, or until a meat thermometer registers an internal temperature of 165°F.
05 - Transfer grilled chicken to a platter and let rest for 5 minutes. Garnish with chopped fresh cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The marinade clings to every bite, making even quick weeknight grilling taste like a mini vacation.
- I was shocked at how forgiving this recipe is, whether I’m using chicken breasts or swapping in juicy thighs.
02 -
- If you skip the resting period, your chicken will lose its juiciness from the first slice—I found this out impatiently once.
- Adding pineapple juice to the marinade gave the chicken an even more tropical swing; next time, I’ll do it again.
03 -
- Pounding chicken before marinating ensures it cooks evenly and soaks up every drop of the marinade.
- A quick final brush of reserved (unused) marinade just before removing from the grill makes the flavors pop.