Key West Grilled Chicken (Printable Version)
Zesty lime-marinated chicken with garlic and honey for fresh, island-inspired flavor
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1/4 cup fresh lime juice (about 2 limes)
03 - 2 tablespoons olive oil
04 - 2 tablespoons soy sauce (gluten-free if needed)
05 - 1 tablespoon honey
06 - 2 teaspoons garlic, minced
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - Zest of 1 lime
→ Garnish (optional)
11 - 2 tablespoons fresh cilantro, chopped
12 - Lime wedges
# Method:
01 - In a medium bowl, whisk together lime juice, olive oil, soy sauce, honey, garlic, oregano, black pepper, salt, and lime zest until well combined.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal and refrigerate for at least 1 hour, up to 4 hours.
03 - Preheat grill to medium-high heat. Remove chicken from marinade and discard excess liquid.
04 - Grill chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
05 - Transfer chicken to a plate and let rest for 5 minutes to allow juices to redistribute.
06 - Garnish with fresh cilantro and serve with lime wedges on the side.
# Expert Tricks:
01 -
- The marinade does double duty, tenderizing the chicken while infusing it with bright, punchy flavor
- Everything comes together in under 30 minutes of active time, leaving you more room to actually enjoy your evening
02 -
- Pat the chicken dry before grilling if you want better sear marks, excess moisture can prevent proper charring
- A meat thermometer takes all the guesswork out, and overcooked chicken is nobody idea of a good time
03 -
- Save some marinade before adding the chicken if you want to brush it on during grilling, but never reuse marinade that has touched raw meat
- Cutting into the thickest piece to check doneness lets all the juices escape, so trust your thermometer instead