Key West Grilled Chicken (Print View)

Grilled Key West chicken in a zesty tropical citrus marinade with garlic, ginger and cilantro.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts, about 6 ounces 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 gluten-free soy sauce
10 - 1 teaspoon kosher salt
11 - 1 teaspoon freshly ground black pepper
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/4 cup chopped fresh cilantro

→ For Serving

15 - Fresh lime wedges
16 - Chopped fresh cilantro

# How-To Steps:

01 - In a medium mixing bowl, whisk together the orange juice, lime juice, lemon juice, olive oil, honey, minced garlic, grated ginger, soy sauce, salt, pepper, cumin, paprika, and chopped cilantro until thoroughly combined.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow glass dish. Pour the marinade over the chicken, ensuring each 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 an outdoor grill or grill pan to medium-high heat. Lightly brush the grill grates with oil to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill and cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
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 whole, garnished with fresh lime wedges and additional chopped cilantro.

# Expert Hints:

01 -
  • The triple citrus combo of orange, lime, and lemon creates a brightness that makes store bought marinades taste flat and lifeless.
  • It takes barely fifteen minutes of actual work, and the grill does all the heavy lifting while you sip something cold.
  • Gluten free and dairy free without trying, so you can serve it to almost anyone without a second thought.
02 -
  • Do not skip the resting step because slicing immediately lets all those juices escape and you end up with dry chicken that no amount of extra lime can rescue.
  • If you marinate longer than six hours the citrus starts to break down the protein and the texture turns oddly mushy, so aim for two to four hours as the sweet spot.
03 -
  • Pound the chicken to an even half inch thickness before marinating because uniform thickness means no more overcooked edges with underdone centers.
  • Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks more evenly than straight from the cold refrigerator.

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