Key West Grilled Chicken (Print View)
Tropical lime-and-honey marinated grilled chicken finished with cilantro and lime wedges.
# What You 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 Steps:
01 - In a medium 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 the grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the 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 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 freshly chopped cilantro and serve alongside lime wedges.
# Expert Hints:
01 -
- The double citrus hit of lime and lemon makes the chicken taste like sunshine on a plate, and it genuinely could not be simpler.
- That tiny pinch of cumin and thyme transports you somewhere tropical without requiring a plane ticket or complicated ingredients.
02 -
- Do not marinate longer than 2 hours because the citrus will start to break down the protein and turn your chicken mushy.
- Always discard used marinade rather than reusing it, since it has had raw chicken sitting in it.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the same time.
- A crisp Sauvignon Blanc or a cold light lager alongside this dish will make you feel like you are eating at a waterfront restaurant in the Keys.