Key West Grilled Chicken (Print Version)

Zesty Key West grilled chicken with tropical citrus, honey and smoked paprika for bright, juicy grilling.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Tropical Citrus Marinade

02 - 1/2 cup freshly squeezed orange juice
03 - 1/4 cup freshly squeezed lime juice
04 - 1/4 cup pineapple juice
05 - 2 tablespoons olive oil
06 - 2 tablespoons honey
07 - 3 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon chili flakes (optional, for heat)
12 - Zest of 1 lime
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh cilantro
16 - Lime wedges, for serving

# How to Make It:

01 - In a medium mixing bowl, whisk together the orange juice, lime juice, pineapple juice, olive oil, honey, minced garlic, grated ginger, ground cumin, smoked paprika, chili flakes, lime zest, salt, and black pepper until thoroughly combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal tightly and refrigerate for at least 2 hours, or preferably overnight for maximum flavor absorption.
03 - Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining used marinade.
04 - Place the chicken breasts on the hot grill and cook for 6 to 8 minutes per side, until the internal temperature registers 165°F and the exterior develops a nicely charred, caramelized finish.
05 - Transfer the grilled chicken to a serving platter and let it rest for 5 minutes. Garnish with chopped fresh cilantro and serve alongside lime wedges.

# Expert Advice:

01 -
  • The triple citrus combination of orange, lime, and pineapple creates layers of sweetness and tang that you simply cannot get from a single juice.
  • It turns plain chicken into something that tastes like vacation without requiring any hard to find ingredients.
  • Gluten free and dairy free means everyone at the table can dig in without a single worry.
02 -
  • Do not reuse the leftover marinade as a sauce because it has had raw chicken sitting in it and no amount of boiling makes that safe enough.
  • Letting the chicken rest after grilling is not optional because cutting too early releases all the juices and leaves you with dry meat.
  • Uneven chicken breasts cook unevenly so pound them flat before marinating for the most reliable results.
03 -
  • If your grill has hot spots arrange the thickest chicken pieces over the hottest area and thinner ones toward the cooler edges for even cooking across the batch.
  • A spoonful of the marinade reserved before adding raw chicken makes a fantastic quick dipping sauce when reduced in a small pan for three minutes.

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