Key West Grilled Chicken (Printable)
Zesty citrus-marinated grilled chicken with pineapple, lime, honey and smoked paprika, finished with cilantro.
# What You 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:
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 the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
04 - Place the chicken on the hot grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the exterior is charred with distinct grill marks.
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 Tips:
01 -
- The marinade doubles as the most incredible glaze if you save a few spoonfuls before adding raw chicken, a trick a charter boat captain shared with me over a dockside beer.
- It feeds a crowd effortlessly and tastes like you spent far more time than fifteen minutes of actual work.
02 -
- Never reuse the leftover marinade as a sauce because it has been in contact with raw chicken and no amount of boiling makes that feel safe or appetizing.
- If your honey has crystallized, warm it for a few seconds in the microwave before adding it to the marinade so it blends smoothly instead of clumping.
03 -
- Pound the chicken to an even half inch thickness before marinating because uniform meat means no more overcooked edges with a cold center.
- Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks evenly instead of seizing up from the shock of a cold fridge hitting a hot grate.