Key West Grilled Chicken (Print version)
Bright citrus flavors infuse tender grilled chicken breasts for a fresh, tropical meal.
# 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
# Directions:
01 - Whisk together lime juice, olive oil, soy sauce, honey, garlic, oregano, black pepper, salt, and lime zest in a medium bowl 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.
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 internal temperature reaches 165°F 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 advice:
01 -
- The lime and honey create this incredible sweet-tangy crust that keeps the chicken ridiculously juicy
- Everything comes together in minutes and the marinade does all the heavy lifting for you
02 -
- Pat the chicken dry before it hits the grill or you will not get those gorgeous sear marks everyone loves
- Letting the chicken rest is not optional it is the difference between juicy meat and dry disappointment
03 -
- Cut into the thickest piece to check doneness if you do not have a thermometer
- Chicken thighs stay even juicier than breasts if you want to switch it up