Key West Grilled Chicken (Printable)
Citrus-and-honey marinated chicken, grilled with island spices and finished with lime and cilantro.
# What You'll 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 red pepper flakes (optional)
→ Garnish
13 - 2 tablespoons fresh cilantro, chopped
14 - Lime wedges for serving
# How To Make:
01 - In a medium mixing bowl, whisk together the lime juice, lemon juice, olive oil, honey, minced garlic, soy sauce, salt, black pepper, cumin, dried thyme, and red pepper flakes until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal tightly, and refrigerate for at least 30 minutes or up to 2 hours 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 excess to drip off. Discard any remaining marinade. Place the chicken on the hot grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer.
05 - Transfer the grilled chicken to a serving platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- The marinade comes together in about five minutes with pantry staples you probably already have.
- That caramelized honey citrus crust on the chicken is genuinely hard to stop eating.
02 -
- Do not marinate longer than two hours or the citrus will start breaking down the meat and you will end up with a mushy texture.
- Letting the chicken rest is not optional because cutting into it immediately means all those juices end up on your cutting board instead of in the meat.
03 -
- Pound the chicken to an even thickness before marinating and every piece will finish cooking at the same time.
- Pat the chicken slightly dry right before grilling so you get a real sear instead of steamed chicken.