Key West Grilled Chicken (Printable Version)
Juicy grilled chicken marinated in orange, lime and pineapple with honey, ginger and smoked paprika for bright, smoky flavor.
# 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
# Directions:
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 fully combined and smooth.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated on all sides. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining used marinade.
04 - Place the chicken breasts on the hot grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer. The chicken should have beautiful char marks and remain juicy inside.
05 - Transfer the grilled chicken to a serving platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped cilantro and serve alongside lime wedges.
# Expert Advice:
01 -
- The marinade works magic on even the most boring supermarket chicken breasts turning them into something you would gladly pay restaurant prices for.
- Everything comes together in one bowl and the grill does all the heavy lifting so cleanup is almost nonexistent.
02 -
- Do not reuse the leftover marinade as a sauce unless you bring it to a full rolling boil first because raw chicken juices are nothing to play around with.
- The honey in this marinade burns faster than you expect so keep a close eye on the grill and move the chicken to a cooler spot if flare ups start.
03 -
- Use boneless chicken thighs instead of breasts if you want something even more forgiving and flavorful because the extra fat keeps them juicy no matter what.
- A pinch of cayenne in the marinade paired with the honey creates a sweet heat combination that people will ask you about every single time you serve this.