Key West Grilled Chicken (Printable)
Tender chicken infused with lime, honey, and herbs for a refreshing tropical taste.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs total)
→ Marinade
02 - 1/4 cup fresh lime juice
03 - 1/4 cup honey
04 - 2 tablespoons soy sauce (use gluten-free if needed)
05 - 1 tablespoon olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - Zest of 1 lime
11 - 2 tablespoons chopped fresh cilantro (plus more for garnish)
# Steps:
01 - In a medium bowl, whisk together the lime juice, honey, soy sauce, olive oil, garlic, salt, pepper, red pepper flakes, and lime zest until well combined. Stir in the chopped cilantro.
02 - Place chicken breasts in a large ziplock bag or shallow dish. Pour marinade over the chicken, ensuring all pieces are evenly coated. Seal or cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
03 - Preheat grill to medium-high heat. Lightly oil the grates.
04 - Remove chicken from marinade and discard the marinade. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F.
05 - Transfer to a plate, cover loosely with foil, and rest for 5 minutes. Garnish with extra cilantro and serve with lime wedges if desired.
# Expert Advice:
01 -
- The marinade comes together in five minutes flat but tastes like you spent hours planning dinner
- Leftovers, if you somehow have any, make incredible chicken tacos or salad toppers the next day
02 -
- Dont marinate beyond 4 hours or the acid starts breaking down the texture and you end up with mushy chicken
- Letting the chicken rest after grilling is not optional, it's the difference between juicy and dry
03 -
- Pat the chicken dry before grilling for better sear marks, the marinade creates enough moisture
- Make double the marinade and reserve half separately for basting during the last minute of grilling