Key West Grilled Chicken (Printer-friendly)
Juicy grilled chicken soaked in tropical citrus, honey, ginger and smoked paprika for bright, charred flavor.
# 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 the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat the grill 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 preheated grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely charred with visible 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 Hints:
01 -
- The triple citrus combo of orange, lime, and pineapple juice creates a flavor that tastes like vacation without needing a plane ticket.
- It uses pantry staples you probably already have, and the marinade does all the heavy lifting while you relax.
02 -
- Do not reuse the leftover marinade as a sauce unless you bring it to a full rolling boil for at least 5 minutes to kill any bacteria from the raw chicken.
- Resist the urge to press down on the chicken with your spatula while grilling because all you are doing is squeezing out the juices you worked so hard to lock in.
03 -
- Pound the chicken breasts to an even half inch thickness before marinating so everything finishes cooking at the same time and you never have to choose between raw centers and dry edges.
- If you are using a grill pan indoors, preheat it until it is smoking lightly and do not crowd the pan because steam is the enemy of a good sear.