Key West Grilled Chicken (Printable)
Citrus-marinated chicken grilled with garlic, ginger and island spices for a bright, zesty gluten-free main.
# What You'll Need:
→ 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 (use 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
→ To Serve
15 - Fresh lime wedges
16 - Chopped fresh cilantro
# How-To Steps:
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 thoroughly combined.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is evenly 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. Discard the remaining marinade. 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 the breasts whole, garnished with fresh lime wedges and additional chopped cilantro.
# Expert Advice:
01 -
- The triple citrus combo hits every bright note without needing a heavy sauce or dressing.
- It genuinely works for a weeknight dinner as easily as it does for a backyard gathering with friends.
02 -
- If you rush the marinating time you will taste the difference and not in a good way because the citrus needs those hours to tenderize and permeate.
- Letting the chicken come to room temperature for fifteen minutes before grilling prevents that dreaded cold center.
03 -
- Reserve a few tablespoons of marinade before adding the chicken and drizzle it over the finished plate for a bright finishing touch.
- If your honey has crystallized warm it briefly in the microwave so it blends smoothly into the marinade instead of clumping.