Key West Grilled Chicken (Print Version)
Citrus-marinated chicken with lime and garlic, grilled to tender perfection.
# What You'll 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
# How to Make It:
01 - Whisk together lime juice, olive oil, soy sauce, honey, garlic, oregano, black pepper, salt, and lime zest in a medium bowl until fully combined.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring all pieces are 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 to 6 minutes per side 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 marinade does double duty, tenderizing the chicken while infusing it with bright citrus flavor that tastes like sunshine on a plate
- Everything comes together in minutes, but the hourlong marinating time makes you look like you planned something special
02 -
- Never reuse the leftover marinade that raw chicken has soaked in, the risk of cross contamination is not worth it
- Pat the chicken dry before grilling if you want more pronounced grill marks, though some moisture helps prevent sticking
- A meat thermometer takes all the guesswork out of doneness, and overcooked chicken is the enemy
03 -
- Room temperature chicken grills more evenly than cold chicken straight from the fridge, so let it sit out for 20 minutes before cooking
- Do not move the chicken around too much while it cooks, letting it sear undisturbed creates those restaurant quality grill marks