A delicious and easy recipe for Key West Grilled Chicken marinated in a tropical citrus blend.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:10–14 minutes
Total Time:40 minutes to 4 hours 14 minutes (including marinating time)
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
¼ cup orange juice
¼ cup lime juice
2 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons honey
3 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh cilantro, optional
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness.
In a bowl, whisk together the orange juice, lime juice, lemon juice, olive oil, honey, soy sauce, garlic, ginger, smoked paprika, cumin, salt, and black pepper.
Place the chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken and coat well.
Cover and refrigerate for 30 minutes to 4 hours. Do not marinate overnight because the citrus can make the chicken’s texture mushy.
Preheat the grill to 400–425°F and lightly oil the grates.
Remove the chicken from the marinade and discard the used marinade.
Grill the chicken for 5–7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F.
Remove from the grill and let the chicken rest for 5 minutes.
Garnish with fresh cilantro and serve with grilled pineapple, lime wedges, or tropical rice.
Notes
For best results, do not marinate the chicken overnight.
Adjust the marinating time based on your preference for flavor intensity.