Key West Grilled Chicken (Printable)
Tangy lime-marinated grilled chicken with garlic and honey sweetness
# What You'll 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 Steps:
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 evenly coated. Seal and refrigerate for at least 1 hour, up to 4 hours for maximum flavor absorption.
03 - Preheat grill to medium-high heat. Remove chicken from marinade and discard excess liquid.
04 - Grill chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F and juices run clear when pierced.
05 - Transfer grilled chicken to a clean plate and let rest for 5 minutes to allow juices to redistribute throughout the meat.
06 - Garnish with fresh chopped cilantro and serve with lime wedges on the side.
# Expert Advice:
01 -
- The marinade comes together in minutes but makes you look like you planned all week
- Leftovers (if you somehow have any) make incredible chicken tacos for lunch the next day
02 -
- Pat the chicken dry before adding to marinade so the sauce actually sticks to the meat
- Let the grill preheat for at least 10 minutes, you want those grates screaming hot
03 -
- Don't marinate longer than 4 hours or the lime starts breaking down the chicken texture too much
- Invest in a good meat thermometer, it's the difference between juicy and dry every single time