Key West Grilled Chicken with Tropical Marinade (Print Version)
Experience Key West flavors with this grilled chicken, marinated in a vibrant tropical citrus blend. A zesty, juicy, and refreshing meal perfect for any occasion.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Caribbean
Dietary: Dairy-Free
# Ingredients:
→ The Island Bird
01 -
4 (6-oz) boneless, skinless chicken breasts
02 -
Salt and black pepper, to taste
→ Tropical Sunburst Marinade
03 -
1/4 cup fresh orange juice
04 -
1/4 cup fresh lime juice
05 -
2 tbsp olive oil
06 -
1 tbsp honey
07 -
1 tbsp low-sodium soy sauce
08 -
1/2 tsp ground cumin
09 -
1/4 tsp smoked paprika
→ Caribbean Zest & Heat
10 -
2 cloves garlic, minced
11 -
1 tbsp fresh ginger, grated
12 -
1/4 cup fresh cilantro, chopped
13 -
1/2 small red onion, thinly sliced
14 -
1/4 tsp red pepper flakes
→ Finishing Touches
15 -
Lime wedges, for serving
16 -
Fresh cilantro sprigs, for garnish
# Instructions:
01 -
In a medium bowl, whisk together 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tbsp olive oil, 1 tbsp honey, 1 tbsp low-sodium soy sauce, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 2 cloves minced garlic, 1 tbsp grated fresh ginger, and 1/4 tsp red pepper flakes. This forms your vibrant Tropical Citrus Marinade for Key West Grilled Chicken.
02 -
Place 4 (6-oz) boneless, skinless chicken breasts in a shallow dish or a large resealable bag. Pour the prepared Tropical Citrus Marinade over the chicken, ensuring each piece is well coated. Refrigerate for at least 30 minutes, or up to 4 hours, to infuse maximum flavor into your Key West Grilled Chicken.
03 -
Preheat your outdoor grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking. This crucial step ensures a beautiful sear and even cooking for your Key West Grilled Chicken with Tropical Citrus Marinade.
04 -
Remove chicken from the marinade, discarding any excess liquid. Season the chicken breasts with salt and black pepper, to taste. Place the chicken on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Adjust cooking time based on thickness.
05 -
Transfer the grilled chicken to a clean cutting board. Tent loosely with aluminum foil and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring tender and succulent Key West Grilled Chicken.
06 -
While the chicken rests, combine 1/4 cup chopped fresh cilantro and 1/2 small thinly sliced red onion in a small bowl. These fresh, vibrant ingredients will add a burst of flavor and color to your finished dish.
07 -
Slice the rested chicken against the grain into desired portions. Arrange the chicken on a serving platter, top with the fresh cilantro and red onion mixture, and garnish with lime wedges and fresh cilantro sprigs. Serve immediately.
# Notes:
01 -
For even cooking, pound the thickest part of the chicken breasts to an even 3/4-inch thickness before marinating.
02 -
Leftover Key West Grilled Chicken can be stored in an airtight container in the refrigerator for up to 3 days. It's delicious cold in salads or sandwiches!
03 -
Feel free to substitute the chicken with shrimp, pork tenderloin, or firm white fish. You can also experiment with grapefruit or blood orange juice for a different citrus twist.
04 -
Serve this flavorful chicken with a side of coconut rice, grilled pineapple, or a fresh avocado salad for a complete tropical meal.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Whisk
03 -
Grill or grill pan
04 -
Tongs
05 -
Cutting board
06 -
Sharp knife
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 390 kcal
Total Fat: 14 g
Total Carbohydrate: 9 g
Protein: 52 g