Key West Grilled Chicken (Printable version)
Citrus-marinated chicken with zesty lime, garlic, and honey for a fresh tropical twist.
# 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 make it:
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 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 marinade.
04 - Grill chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C) 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 comes together in minutes but makes everyone think you've been planning dinner all day
- Leftovers (if you somehow have any) make the most incredible chicken tacos for lunch the next day
02 -
- Don't marinate longer than 4 hours or the lime will start to break down the chicken's texture too much
- Letting the chicken rest after grilling is absolutely crucial or all those delicious juices will end up on your cutting board instead of in your meat
03 -
- Use chicken thighs instead of breasts if you want even more juicy, forgiving meat that's harder to overcook
- Double the marinade and use half as a basting sauce during the last minute of grilling for an extra flavor punch