Key West Grilled Chicken (Print version)
Tropical grilled chicken with lime honey marinade and fresh herbs
# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 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)
# Method:
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.
04 - Remove chicken from marinade and discard the 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.
06 - Garnish with extra cilantro and serve with lime wedges if desired.
# Expert advice:
01 -
- The honey creates these gorgeous caramelized spots on the grill that everyone fights over at the table
- Marinating is mostly hands-off time while the lime works its magic into every fiber
02 -
- Going past 4 hours in the marinade breaks down the protein too much and gives the meat an odd texture
- Pat the chicken dry with paper towels before grilling so you get actual sear marks instead of steamed spots
03 -
- Room temperature chicken grills more evenly than cold from the fridge
- Let the grill preheat for at least 10 minutes so those sear marks set properly