Key West Grilled Chicken (Printable)
Tender chicken breasts grilled to perfection with a tangy lime-honey glaze and fresh cilantro.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 pounds 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)
# Directions:
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 to prevent sticking.
04 - Remove chicken from marinade and discard the used 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 Hints:
01 -
- The marinade comes together in minutes but tastes like something from a beachside restaurant
- Leftovers (if you have any) make incredible chicken tacos or salad toppers
02 -
- I once let chicken marinate in citrus overnight and the texture turned weird and mushy
- Patting the chicken slightly dry before grilling helps those beautiful char marks form better
03 -
- Room temperature chicken grills more evenly than cold from the fridge
- Do not reuse the marinade that raw chicken has soaked in, ever