Key West Grilled Chicken (Print Version)
Juicy grilled chicken marinated in orange, lime and pineapple with honey, ginger, cumin and smoked paprika.
# 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 and evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight for maximum flavor absorption.
03 - Preheat the grill to medium-high heat, approximately 375°F to 400°F. Remove the chicken breasts from the marinade, allowing any excess marinade to drip off. Discard all remaining used marinade.
04 - Place the chicken breasts onto the preheated grill. Cook for 6 to 8 minutes per side, or until the internal temperature registers 165°F on an instant-read thermometer and the exterior develops a beautifully charred crust while remaining juicy inside.
05 - Transfer the grilled chicken to a clean serving platter and allow it to rest for 5 minutes so the juices redistribute evenly. Garnish with freshly chopped cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- The marinade doubles as your entire seasoning lineup, so there is no extra sauce to fuss with.
- It genuinely works on chicken breasts without drying them out, which is a rare and beautiful thing.
02 -
- Do not reuse leftover marinade as a sauce unless you bring it to a full rolling boil for at least five minutes.
- Chicken breasts that are wildly different thicknesses will cook unevenly, so pounding them flat is not optional if you want juicy results across the board.
03 -
- Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks evenly instead of seizing up from the temperature shock of fridge to flame.
- Brush the grill grates with a little oil right before adding the chicken to guarantee a clean release and those prized grill marks.