Key West Grilled Chicken (Printable View)
Tropical grilled chicken with lime-honey marinade and fresh herbs delivers juicy, Florida-inspired flavor in under an hour.
# 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)
# Cooking Steps:
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 let rest for 5 minutes. Garnish with extra cilantro and serve with lime wedges if desired.
# Expert Tips:
01 -
- The marinade comes together in under five minutes with ingredients you probably already have
- That honey-lime combo creates these gorgeous caramelized grill marks that look restaurant fancy
02 -
- Discard the used marinade never reuse it because it has been in contact with raw chicken
- Letting the chicken rest after grilling is what keeps it juicy instead of dry and stringy
03 -
- Pat the chicken dry before adding it to the marinade for better adhesion
- Use tamari instead of soy sauce if you need this to be gluten free